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| Berry Almond Cake |
"I needed to use up some of the berries I froze last summer so I changed up my favorite sour cream cake recipe to come up with this barely-sweet cake with a whiff of almond flavor. It's great with a cup of tea or coffee. Feel free to increase the amount of sugar for a sweeter cake."
Ingredients :
- 2/3 cup white sugar
- 1/2 cup butter, at room temperature
- 2 eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- 2 cups mixed frozen berries
- 2 tablespoons sliced almonds
- 1 tablespoon turbinado sugar
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H |
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- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Combine sugar and butter in a large bowl; beat with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs one at a time, beating well after each addition. Mix in sour cream, almond extract, and vanilla extract until batter is smooth.
- Stir all-purpose flour, almond flour, baking soda, baking powder, cardamom, and salt together in a bowl. Add to the batter; mix on low speed just until combined.
- Spread batter evenly in the prepared pan. Scatter berries on top. Sprinkle sliced almonds and turbinado sugar over berries.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool in the pan; serve warm or at room temperature.
Notes :
- I used raspberries and blackberries. Use other berries if you prefer.
- Cubing the butter will bring it to room temperature faster. Place eggs in a bowl of warm water for a few minutes to bring them to room temperature faster.
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