Almond Cake Recipe

Preheat oven to 350 degrees (175 C.). Grease one 9 inch cake pan, line bottom with waxed paper or parchment, and then grease again and dust with flour. In medium bowl, lightly combine eggs, 1/4 of the sour cream and almond extract. In large mixing bowl, combine dry ingredients and mix on low speed for 30 seconds. Add the butter and remaining sour cream. Mix on low speed until dry ingredients are moistened. Increase to medium speed (high if using hand mixer) and beat for 1 1/2 minutes. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating 20 seconds after each addition. Scrape down sides.
Scrape batter into prepared pan and smooth surface with spatula. Bake 35 to 45 minutes or until wire cake tester inserted in center comes out clean. Let cake cool in pan on a rack for 10 minutes. Loosen sides with small knife and unmold. Allow to cool completely before wrapping airtight.
Serve with a dusting of powdered sugar, fresh fruit, or a light buttercream frosting.
The cake should start to shrink from the sides of the pan only after removal from the oven.