Ingredients
Units
Scale
Cake
- 4oz (1/2 Cup) Neutral Oil, Avocado Oil or Vegetable Oil
- 188 grams (1 1/2 Cups) All-Purpose Flour
- 72 grams (3/4 Cup) Almond Flour, not almond meal
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 266 grams (1 1/3 Cup) Granulated Sugar
- 3 Large Eggs, at room temperature
- 4oz (1/2 Cup) Sour Cream, at room temperature
- 1 1/2 Teaspoons Almond Extract
- 2 Teaspoons Vanilla Extract
- 4oz (1/2 Cup) Melted Butter
Topping
- 1/2 cup Sliced Almonds
- 2-3 Tablespoons Granulated Sugar
- Serve with Fresh Whipped Cream & Berries
Instructions
- Preheat the oven to 325F/ C and grease a 9-inch springform cake pan, set aside.
- In a medium bowl whisk together the flour, almond flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl whisk together the sugar, eggs, sour cream, almond extract, and vanilla extract. In a liquid measuring cup combine the melted butter and oil. While whisking stream in the butter/oil mixture slowly to mix to combine. Once combined gently fold in the dry ingredients, until just combined. Overmixing will overdevelop the gluten, creating a tough cake texture.
- Pour the cake batter into the prepared pan and sprinkle in an even layer the almonds and sugar. Bake the cake for 45-55 minutes or until the cake is baked through. If you press the top center of the cake with your finger gently it should bounce right back or if you insert a toothpick into the center, it should come out with no wet batter. Let the cake cool and serve with fresh whipped cream and berries. Store leftovers in an airtight container at room temperature for up to 5 days. This cake stays so moist so it's great to prep the day ahead of time.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
