GOLDEN ALMOND CAKE

               nonstick cooking spray

¹∕³           cup sliced almonds, plus more for garnish

1             cup granulated sugar

12           tablespoons (1½ sticks) unsalted butter, softened

²∕³           cup sour cream, room temperature

2             large eggs, room temperature

1             teaspoon almond extract

¼           teaspoon pure vanilla extract

1¼         cups cake flour

½           teaspoon baking powder

½           teaspoon baking soda

½           teaspoon kosher salt

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

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.