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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 406 Calories

Ingredients

• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 ½ cups all-purpose flour
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• ⅔ cup white sugar
• 1 teaspoon ground cardamom
• 1 tablespoon turbinado sugar
• 2 tablespoons sliced almonds
• 1 cup sour cream, at room temperature
• ½ cup butter, at room temperature
• ½ cup almond flour
• 2 eggs, at room temperature
• 2 cups mixed frozen berries

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.

Step 2

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.

Step 3

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.

Step 4

Spread batter evenly in the prepared pan. Scatter berries on top. Sprinkle sliced almonds and turbinado sugar over berries.

Step 5

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.