Desserts
Golden Almond Cake
Makes 12 servings
Golden Almond Cake
Makes 12 servings
A sweet cake, perfect to pair with a cup of coffee in the morning, or serve as dessert topped with fresh berries and whipped cream.
Nutritional information per serving:Calories 271 (52% from fat) / carb. 29g / pro. 3g / fat 15g / sat. fat 9g / chol. 70mg sod. 184mg / calc. 26mg / fiber 1g
Ingredients
- Nonstick cooking spray
- ⅓ cup sliced almonds, plus more for garnish
- 1 cup granulated sugar
- 12 tablespoons (1 ½ sticks) unsalted butter, softened
- ⅔ cup sour cream, room temperature
- 2 large eggs, room temperature
- 1 teaspoon almond extract
- ¼ teaspoon pure vanilla extract
- 1 ¼ cups cake flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Preparation
- Preheat oven to 350°F with the rack in the middle position.
- Lightly coat a 9-inch round cake pan with the nonstick cooking spray. Line the bottom of the pan with parchment paper (cut to fit). Reserve.
- Once oven is preheated, put almonds on a rimmed baking sheet and toast in the oven until lightly brown, about 6 to 8 minutes. Allow to cool slightly.
- Put the cooled almonds and the sugar into the blender jar. Select Speed 4 and press Start. Blend until finely ground, about 20 seconds.
- Scrape down the sides of the jar and add the butter, sour cream, eggs and extracts. Select Speed 3 and press Start. Blend, gradually increasing to Speed 6, until homogenous, about 10 seconds.
- Scrape down the sides of the jar and add the remaining ingredients. Select Speed 4 and pulse to combine, about 4 to 6 times. Scrape down sides and pulse a few more times if necessary.
- Transfer the batter to the prepared cake pan. Tap on the counter a few times to remove any air bubbles. Bake in the preheated oven until the top of the cake is evenly golden and a cake tester comes out clean, about 35 to 40 minutes.
- Allow cake to cool on a rack before unmolding. Sprinkle with almonds and serve.
