My brother in law has celiacs disease and I am always on the look out for good recipes that are both gluten free and tasty, as close to regular baked goods as possible. This cake is just that.... tender, moist, flavorful and flat out delicious. Even if you don't have to eat gluten free, this is a good one try. And if you are trying to eat lower carb, just get rid of the sugar and use your favorite non-sugar sweetener.
3 1/4 cups fine almond flour
1 cup white sugar
1 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 cup sour cream
1/4 cup melted butter (for a bit more flavor you can lightly brown the butter)
1/4 cup vegetable oil
2 tsp vanilla
1/2 tsp almond extract
4 eggs
Preheat oven to 350 degrees. Butter an 8x8 inch square cake pan and set aside. Put the dry ingredients into a large bowl and mix well. In another smaller bowl, beat the sour cream and eggs until well blended, then stir in the butter and flavorings. Pour this into the dry ingredients and mix well, then spoon into the prepared pan and smooth the top. Bake about 40 minutes or until golden brown and a tooth pick stuck in the center comes out clean. Remove from oven and allow to cool before cutting.
If you wish you can either frost with a butter cream frosting or, my favorite, make a like glaze to drizzle over the top. It is also tasty eaten with fresh fruit and whipped cream. It isn't a very sweet cake, so if you wish to use more sugar in the batter, I would add about another 1/2 cup. There is no no reason you couldn't use brown sugar in place of the white, either. A butter, flour and sugar streusel on top of the cake would be tasty, too. Just either more almond flour or any gluten free all purpose flour with sugar and butter.
