Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons almond extract
- 1/2 cup sour cream
- 1/2 cup slivered almonds
- 1/2 cup powdered sugar
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Wire cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the eggs one at a time, then add the almond extract and sour cream.
4. Gradually add the flour mixture to the butter mixture, beating until just combined. Stir in the slivered almonds.
5. Spread the batter evenly into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then turn out onto a wire cooling rack to cool completely.
7. Once the cake is cooled, sprinkle with powdered sugar.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 350
Fat: 19 g
Carbohydrates: 38 g
Protein: 5 g
Substitutions for Ingredients
- For the all-purpose flour, you can use gluten-free flour or almond flour.
- For the unsalted butter, you can use vegan butter or coconut oil.
- For the granulated sugar, you can use coconut sugar or maple syrup.
- For the sour cream, you can use Greek yogurt or coconut yogurt.
Variations:
- You can add 1/2 cup of chocolate chips to the batter for a chocolate version of this cake.
- You can add 1/2 cup of dried cranberries or cherries for a fruity version of this cake.
- You can add 1/2 cup of chopped walnuts or pecans for a nutty version of this cake.
Tips and Tricks:
- Make sure the butter is softened before adding it to the batter.
- Make sure to beat the butter and sugar together until light and fluffy.
- Make sure to let the cake cool completely before adding the powdered sugar.
Storage Instructions:
This cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
This cake can be reheated in the microwave for 30 seconds or in the oven at 350°F for 5 minutes.
Presentation Ideas:
- Serve the cake on a cake stand with fresh berries and mint leaves.
- Serve the cake with a dollop of whipped cream and a sprinkle of slivered almonds.
Garnishes:
- Slivered almonds
- Fresh berries
- Mint leaves
Pairings:
- Vanilla ice cream
- Hot chocolate
- Coffee or tea
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, try adding a bit more sour cream or almond extract.
- If the cake is too dense, try adding a bit more baking powder.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Make sure to use a clean bowl and utensils when preparing the cake.
- Make sure to let the cake cool completely before serving.
Food History:
This cake is believed to have originated in the 18th century in Germany, where it was known as "Schneeballen" or "snowball cake".
Flavor Profiles:
This cake has a sweet, nutty flavor with hints of almond and vanilla.
Serving Suggestions:
This cake is best served with a dollop of whipped cream and a sprinkle of slivered almonds.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A