Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup sour cream or yogurt, at room temperature
- 1/4 cup sliced almonds
- Powdered sugar for dusting (optional)
Instructions
- 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.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- 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.
- Add Eggs and Extracts: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
- 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.
- 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.
- Bake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- 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.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: Approx. 300-350 kcal per serving
- Sugar: 24g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg