Recipe by Steve_G
A small simple cake with a slight almond toasted almond taste. Really out of this world. You can substitute almond extract for 3/4 of the vanilla if a stronger almond taste is desired. This cake employs an unusual mixing method that ensures good results.
Top Review by Lisa Pizza
What a piece of cake!! (pun intended) Looking at this recipe, I was a bit nervous. But I was able to get it in the oven in about 30 minutes. Steve's directions are very clear and easy to follow. The only deviance I made was using toasted whole almonds, with skin, and chopping them finely. I thought the extra flavor and texture would be nice. I used his Butter Cream Frosting #14307 to ice it, smoothed the sides, then sprinkled chopped toasted almonds on top. I doubled the cake and frosting recipe and made a layer cake. Next time I will sprinkle almonds in the filling layer as well. Beautiful presentation, and delicious results! (this was my first time using a butter based frosting- and I learned a few things. I had made the cake and frosting the night before, because I wanted the cake to cool thoroughly (work schedule constraints). I figured to just assemble and frost in the morning. I should not have put the frosting in the fridge. It was too hard to spread. So I put it in a piping bag, which worked well, until you got to the bottom - and that part was melted from my hand-heat. I ended up piping the unmelted frosting all over the cake, then smoothing it with a frosting spatula. It turned out wonderful. And I learned something in the process. win-win! :))
- 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
Directions See How It's Made
- Combine eggs, extract and 1/4 of the sour cream in a small bowl.
- Cut butter into chunks.
- Put remaining sour cream in another small bowl.
- allow all ingredients to come to room temperature while you prepare a 9" springform pan, line bottom with parchment, grease and flour.
- You can use a 9x2" round pan as well, but it will be a bit more difficult to unmold the cake.
- 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.
- Sift all dry ingredients into the workbowl of your mixer and mix on low speed for 30 seconds to combine.
- 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.
- This will aerate the cake and give it structure.
- Scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition.
- Scrape the bowl one last time and give it a couple pulses.
- 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.
- 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.
- Cake can be sliced and filled with chocolate ganache and/or frosted with any butter cream.
- It's delicous slightly warm with just a dusting of powdered sugar too!