Store the cake in the refrigerator, it will keep for several days...if it lasts that long.
Recipe adapted from 'A Spicy Perspective'.
Preheat oven to 350 degrees F.
Grease an 8-inch round (or square) cake pan with vegetable spray. An alternative is to butter and flour the cake pan.
In a medium bowl, whisk together the cornmeal, cake flour and baking powder and set aside.
Using a stand mixer with a paddle attachment, beat the butter and almond paste on high until smooth, about 5 minutes. Reduce speed to low and slowly add powdered sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla, eggs and yolks, 1 at a time. Mix until well combined. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
Pour the batter into prepared pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with powdered sugar.
Recipe from Giada De Laurentis
8 slices bacon, chopped
1 medium onion, chopped
3/4 cup ketchup
3/4 cup tomato sauce
1/2 cup firmly packed dark brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/4 teaspoon cayenne pepper
2 twenty-eight ounce cans red beans, drained and rinsed
Recipe courtesy of Dave Lieberman.