I have been experimenting with almond cake recipes for a couple of weeks now. I have a freezer full of baked cakes that I plan to use in Trifles or strawberry short cakes this spring.
To make a long story short I hit on a recipe that my family loves and I’m glad to share.
4 tablespoons butter
1-1/2 cups white sugar
1-tablespoon vanilla extract
1/2-cup sour cream
2 cups all-purpose flour
1 cup almond flour (1 cup sliced almonds ground to flour in a food processor)
1-tablespoon baking powder
1/2-teaspoon baking soda
Preheat oven to 350° or 325° if using dark or coated pans.
Spray with spray oil then line (3) 9-inch round cake pans with wax or parchment paper or one 9”x13” cake pan. (Cut the paper to fit then spray the pan and put the paper in place then spray the paper.)
Sift together the flour, almond flour, baking powder, salt and baking soda. Set aside.
In a large bowl, cream together the butter, shortening and sugar until light and fluffy, at least 6 minutes.
Beat in the eggs one at a time, and then stir in the vanilla.
Combine the sour cream and milk, mix well.
Beginning and ending with the flour mixture beat in the flour mixture alternately with the milk mixture, mixing just until incorporated. Once all ingredients are incorporated beat on medium speed for 3 minutes Pour batter into prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool in the pan for 15 minutes, then remove to cooling racks. This cake is very tender and will tear very easily so you must handle it with care.
Cool completely before frosting.
It just so happens that I just got through making one today.