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all purpose flour blanched, sliced almonds baking powder baking soda salt softened butter granulated sugar almond extract vanilla extract large eggs sour cream
Preheat the oven to 325 degrees. Butter the sides and bottoms of a 9-inch springform pan.
In a spice or nut grinder (or food processor or blender), pulse the almonds until finely ground. Then in a medium bowl, combine the flour, ground almonds, baking powder, baking soda, and salt together. Set aside.
With an electric mixer or stand mixer, cream the butter and sugar until light and fluffy; about 5 minutes. Beat in the eggs, one at a time, until mixed, then add the almond and vanilla extracts along with the sour cream. Beat in the flour mixture just until mixed with no dry flour streaks.
Transfer the dough to the springform pan. Smooth the batter with a spatula and sprinkle almonds and 2 tablespoons of granulated sugar over the top.
Bake until the top is golden and springs back when lightly pressed. During the last 10 minutes of baking, place parchment paper over the cake if it is browning too quickly. Cool in the pan before removing the sides of the pan. To serve, sift powdered sugar on top and slice into wedges.
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