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.
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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.
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.