Almond Cake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure almond extract
• 1/2 cup sour cream, at room temperature
• 2 tablespoons sliced almonds for garnish

Directions

1. Set the oven to 325ºF (160ºC). Butter a 9- or 10-inch (23-25 cm) cake pan or spring form pan, coat it with flour, and knock out the extra. Fit a circle of parchment paper into the bottom of the pan.
2. Add the sugar, almond paste, and 1/4 cup (35g) of flour to a food processor. Run the machine until the almond paste is broken down into fine bits and the mixture looks sandy.
3. In a small bowl, whisk the remaining 3/4 cup (105g) of flour with the baking powder and salt.
4. When the almond paste mixture is finely processed, add the butter cubes, vanilla extract, and almond extract. Process again until the batter turns smooth, light, and fluffy.
5. Add the eggs one at a time, letting the processor run briefly after each egg before adding the next. If needed, stop and scrape down the bowl so everything blends evenly. After the eggs are in, the batter may look separated, and that is fine; it will smooth out once the flour goes in.
6. Add half of the flour mixture and pulse several times. Add the remaining flour mixture and pulse only until the dry ingredients disappear into the batter, being careful not to overmix. You can also move the batter to a bowl and fold in the flour mixture there if you want a little more control.
7. Transfer the batter to the prepared pan and smooth it in. Bake for 45-60 minutes, until the surface is a rich brown and the middle feels firm when gently pressed.
8. Take the cake out of the oven and slide a sharp or serrated knife around the edge to free it from the pan. Let it cool all the way in the pan. When it is cool, turn the cake out, peel away the parchment paper, and place it on a cake plate until serving. If it is reluctant to release, warm the bottom of the pan directly on the stovetop for just a few seconds to help loosen it.