Ingredients:
For the Cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup unsalted butter, at room temperature
4 large eggs
1/2 cup sour cream
1/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup flaked almonds (optional, for garnish)
For the Frosting:
1/2 cup unsalted butter, at room temperature
3 cups powdered sugar
2-3 tablespoons milk
1 teaspoon almond extract
Flaked almonds for garnish
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or rectangular pan.
Make the Crust:
In a large bowl, beat the room-temperature butter with the sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the almond extract and vanilla extract, and mix well.
In another bowl, sift together the flour, baking powder, and salt.
Fold the flour mixture into the butter mixture, alternating with the sour cream and milk. Begin and end with the flour mixture, beating just until the ingredients are combined.
Bake the Cake:
Pour the batter into the prepared pan and smooth the surface with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Make the Frosting:
In a bowl, beat the room-temperature butter until creamy.
Add the powdered sugar, one cup at a time, beating well between each addition.
Add the almond extract and milk, one tablespoon at a time, until you reach the desired consistency.
Continue beating until the frosting is light and fluffy.
Assemble the Cake:
Once the cake is completely cool, cover the top and sides with the frosting.
Sprinkle the flaked almonds on top to decorate.
Serve and Enjoy:
Slice and serve this delicious almond cake with a cup of tea or coffee.