1. Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and lightly flour it, tapping out the excess.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
3. Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add Eggs and Extracts: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
5. Alternate Dry Ingredients and Sour Cream: Add the dry ingredients in three additions, alternating with the sour cream (or yogurt), beginning and ending with the dry ingredients. Mix until just combined.
6. Prepare for Baking: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the sliced almonds evenly over the top.
7. Bake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Serve: Dust with powdered sugar before serving, if desired.

Notes

• For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
• If you prefer a moister cake, you can add an extra tablespoon or two of sour cream.
• The cake can be stored in an airtight container at room temperature for up to 3 days.