I love all things almond flavored. I try to always have a can of almond paste in my baking cabinet so that when the mood strikes, I am ready to make this intensely flavored, chewy cake that gets better as it cures for a few days. Enjoy with a hot cup of tea or coffee. The recipe makes two 8″ round cakes. Wrap them in plastic and they’ll keep for a week to ten days.
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 sticks unsalted butter at room temperature
1 1/2 cups sugar
8oz can almond paste
1 cup sour cream
1 tsp almond extract
Powdered sugar for serving
Preheat the oven to 325º and spray two 8″ round cake pans with nonstick cooking spray. Line the bottoms of the pans with parchment paper and spray the paper with nonstick spray. Set pans aside.
Sift together flour, baking soda, and salt and set aside. In a mixer, combine the butter and sugar on high until light and fluffy, about 5 minutes. Add almond paste a tablespoon at a time fully incorporating each addition before adding the next until all is evenly mixed in. Add the sour cream and the almond extract mix in completely. Turn the mixer down to low and add the flour mixture. Stir until just combined.
Divide the batter evenly into the two prepared pans and bake 1 hour and fifteen minutes, or until the cakes are golden and springy and are pulling away from the sides of the pan. Expect that the tops of the cakes will crack. This is okay. Remove the finished cakes from the oven and place pans on a wire cooling rack. Allow the cakes to cool completely in the pan then turn cakes out onto the rack, then right side up again. If you’re not eating them immediately, wrap snugly in plastic wrap and keep up to 10 days. When ready to serve, dust with sifted powdered sugar and slice into wedges.