Ingredients
- 1/2 cup of butter
- 1 cup of sugar
- 2 eggs
- 1 teaspoon of vanilla
- 1/2 teaspoon of almond extract
- 1/4 cup of almond flour
- 1 1/4 cups of flour
- 1/2 teaspoon of salt
- 1 1/2 teaspoons baking powder
- 1/4 cup of milk
- 1/2 cup sour cream or creme fraiche
- 2 cups of fruit divided
- 2 teaspoons finishing sugar
- 2 teaspoons vanilla sugar (if you have some)
Topping Ingredients
- 1/3 cup of flour
- 1/4 cup of sugar
- 1/4 teaspoon of salt
- 3 tablespoons cold butter
- 1/3 cup sliced almonds
Directions
Spray a large spring form pan with cooking spray. Cream butter and sugar together for 3 to 4 minutes until fluffy. Add eggs one at a time so they will incorporate together. Add vanilla and almond extract. In a separate bowl mix flour, almond flour, salt and baking powder. Add part of the flour and let in mix in then add a little milk alternating as you mix them into the batter letting them all come together. Add sour cream and mix. Add half your batter to the spring form pan spreading evenly. Sprinkle most of the fruit on it leaving about 1/4 cup of fruit to sprinkle on top. Add remaining batter then sprinkle fruit on top. To make topping mix flour, salt and sugar grate in cold butter and mix together loosely add almonds and mix again it will be crumbly with chunks of butter don’t over mix. Sprinkle on top of cake then finish of cake with finishing sugar and vanilla sugar. Put cake in a pre heated 350 F oven and bake for about 1 hour until a tooth pick comes out clean.
