Almond Butter Cake

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 2 large eggs, lightly beaten
• 2/3 cup sour cream
• 1 teaspoon pure vanilla extract
• 1 2/3 cups sifted cake flour
• 1/3 cup finely ground sliced unblanched toasted almond
• 1 cup superfine sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, softened to a cool room temperature

Recipe

• 1 combine eggs, extract and 1/4 of the sour cream in a small bowl.
• 2 cut butter into chunks.
• 3 put remaining sour cream in another small bowl.
• 4 allow all ingredients to come to room temperature while you prepare a 9" springform pan, line bottom with parchment, grease and flour.
• 5 you can use a 9x2" round pan as well, but it will be a bit more difficult to unmold the cake.
• 6 toast almonds in a 350 degree f oven for 7-8 minutes, cool then grind fine, (i use a bag and rolling pin)-- if using dry measuring cups be sure to grind first then measure.
• 7 sift all dry ingredients into the workbowl of your mixer and mix on low speed for 30 seconds to combine.
• 8 add softened butter and sour cream, mix on low to combine, scrape bowl, beat on medium (med-high for a hand mixer) for 90 seconds.
• 9 this will aerate the cake and give it structure.
• 10 scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition.
• 11 scrape the bowl one last time and give it a couple pulses.
• 12 pour batter into prepared pan and bake for 40-50 minutes, (rotate pan 180 degrees after 25 mins) a toothpick inserted in the center will come out clean and the top of the cake will spring back when lightly pressed.
• 13 remove from the oven and cool on a rack for 10 minutes, remove sides of pan and allow to cool to room temperature, about 2 hours.
• 14 cake can be sliced and filled with chocolate ganache and/or frosted with any butter cream.
• 15 it's delicous slightly warm with just a dusting of powdered sugar too!