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1
Preheat oven to 350 degrees F.
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2
Butter and lightly flour an 8-inch round cake pan (or use vegetable spray).
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3
In a medium bowl, combine the cornmeal, cake flour, and baking flour, whisking well to mix; set aside.
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4
In an electric mixer and using a paddle beater, beat together the softened butter and almond paste on high speed until very smooth, about 5 minutes.
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5
Reduce the speed to low and gradually add the confectioners' sugar, mixing until well combined and the mixture is light and fluffy.
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6
Increase the speed to high, then add the vanilla, whole eggs, and the egg yolks one at a time; mix until incorporated well.
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7
Reduce the speed to medium then add the sour cream and the cornmeal mixture, and mix until just blended (don't overmix- only mix for a couple of minutes, tops).
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8
Pour the cake batter into the greased pan and smooth the top with the back of a large spoon or a spatula.
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9
Bake at 350 degrees F in the lower third of the oven for 35 minutes, or until the color of the cake is golden and the batter pulls away from the side of the pan.
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10
Remove from oven, place pan on wire rack, and let cool.
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11
Turn the cake out from the pan, place on serving platter or dish, and dust with confectioners' sugar.
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12
Serve with fresh whipped cream or vanilla ice cream.
