Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure almond extract
- 1 cup sour cream
- 1 ¼ cups all-purpose flour
- ½ cup almond flour (or finely ground almonds)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
For the Topping:
- ½ cup sliced almonds
- 2 tablespoons granulated sugar
Instructions
Step-by-Step Instructions
1. Preheat & Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Cream the Butter and Sugar
- In a stand mixer (or using a hand mixer), beat butter and sugar together on medium speed for 3-4 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla and almond extracts.
3. Mix Dry & Wet Ingredients Separately
- In a separate bowl, whisk together the flours, baking powder, baking soda, and salt.
- On low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream. Begin and end with the dry ingredients.
- Mix until just combined—don’t overmix!
4. Assemble & Add Topping
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Sprinkle the sliced almonds evenly over the batter.
- Sprinkle 2 tablespoons of sugar on top to create a slightly crisp, caramelized topping.
5. Bake to Perfection
- Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it from the springform pan and transfer to a wire rack to cool completely.
Notes
Serving & Storage
This cake is best enjoyed at room temperature, where the flavors can fully develop. It pairs wonderfully with:
- A cup of coffee or tea
- A dusting of powdered sugar
- Fresh berries and whipped cream
- A drizzle of honey or a spoonful of fruit preserves
If you have leftovers (which is rare!), store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week or freeze it for longer storage.