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Almond Sour Cream Cake




Source of Recipe


Elaine


List of Ingredients




Prep: 15 min, Cook: 35 min, plus cooling time.

2 eggs
2/3 cup light sour cream
1 tsp. almond extract
1/4 tsp. vanilla extract
1-2/3 cups cake flour, sifted
1 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/3 cup sliced almonds
1/2 tsp. salt optional
3/4 cup unsalted butter, softened
1 lb. sweetened frozen raspberries, thawed


Recipe



Preheat oven to 350°F. Butter and flour an 8 inch baking pan. Line bottom with wax paper and set aside. Combine eggs, 3 Tbs. sour cream, almond extract, and vanilla in a mixing bowl. Beat with an electric mixer until mixed thoroughly. Set aside. Combine next 6 ingredients in another bowl. Beat with an electric mixer at low speed. Add butter and remaining sour cream. Beat until dry ingredients are moistened. Increase speed to medium and beat 1-1/2 minutes. Gradually add egg mixture, one third at a time. Mix thoroughly.

Transfer batter to baking pan. Smooth surface with a spatula. Bake 35-40 minutes or until a tester comes out clean when inserted in center. Cool cake on a wire rack 10 minutes. Loosen edges of cake with a knife. Transfer cake to a platter. Serve with raspberries.