Almond Flavored Cake Recipe

Preheat the oven to 350℉ and butter or grease the bottom and sides of a 9-inch springform pan.
Also line the bottom and sides with parchment paper.

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 almond meal (or almond flour), 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 35-45 minutes, or until the top is golden and springs back when lightly pressed. During the last 10 minutes of baking, place a sheet of parchment paper or tent foil over the cake if it is browning too quickly.

Cool in the pan for 10 minutes before removing the outer ring of the pan and cool on a wire rack. When ready to serve, sift powdered sugar on top and slice into wedges.