Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (240g) full-fat sour cream
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (2.5ml) almond extract
  • 1/2 cup (113g) unsalted butter
  • 3 cups (360g) powdered sugar, sifted
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) almond extract
  • 1/4 cup (30g) toasted slivered almonds

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 10x15 inch jelly roll pan or 9x13 inch baking pan.
  2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate large bowl, cream the softened butter until pale. Beat in the eggs, sour cream, vanilla extract, and almond extract until the mixture is smooth.
  4. Gradually fold the dry flour mixture into the wet ingredients, stirring until just combined; do not overmix.
  5. Spread the batter evenly into the prepared pan using a spatula.
  6. Bake for 18–22 minutes until the edges pull slightly away from the sides and the center springs back when touched.
  7. Prepare the almond glaze by melting butter and whisking in powdered sugar, heavy cream, and almond extract.
  8. Pour the warm glaze over the cake while it is still hot to allow the icing to partially absorb, then garnish with toasted slivered almonds.