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    Almond Cake with Berries


    Source of Recipe


    mealsforyou.com

    List of Ingredients




    waxed paper
    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 necessary
    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 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.


 

 

 


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