This recipe was inspired by Beth Mayhew BakinTime, who gave me permission to take a recipe of hers and customize it, making it my own. It is a delicious rustic cake, suitable for breakfast, dessert or just a lovely snack on a winter's day. Slices freeze very well, wrapped in cling wrap and stored in plastic baggies in the freezer.
1Prepare a 10 inch round cake pan by cutting a round of parchment paper to fit the bottom of your pan. Press into the bottom of the pan, running your fingernail around the edges. Spray bottom and sides with baker’s spray or butter and dust the pan with flour. Preheat the oven to 350 degrees.
2In medium bowl, prepare the Streusel mixture by combining 1 cup of ground almonds, 1 cup of sugar and the cinnamon. Set aside.
3In a medium bowl, prepare dry mixture by combining 1 cup ground almonds and all of the flour, baking powder and salt. Set aside.
4In a small bowl, using a fork lightly combine the sour cream and baking soda. Set aside.
5In a large bowl, preferably using a stand mixer (but a hand held will work, just a little awkward), using the whisk attachment if you have it, cream the butter and 2 cups of sugar.
6Add the eggs, one at a time to the creamed butter/sugar. Then add the vanilla and almond extracts.
7To the mixture of sugar, butter, eggs and flavorings, alternately add the sour cream mixture and the flour mixture and combine.
8Put about 2/3 of the batter into your prepared baking pan. It will be sticky. Smooth to sides of pan.
9Over the batter, sprinkle half of the streusel mixture.
10Put the rest of the batter into the baking pan, spreading. Note: the Streusel may make it a little difficult to spread the batter, so when you put it on top of the Streusel, try to space it around the pan to make it easier to spread.
11Top with remaining Streusel
12Place on middle rack and bake at 350 degrees for approximately 60 minutes. (My oven is terrible so it took 75 minutes.) Cake is done when tester comes out pretty dry. There may be some bits of Streusel stuck to the tester, that's ok.
13Let cake cool in pan about 15 minutes. Run a knife around the edge to loosen cake (if you put the Streusel too close to the edges, it may be a bit sticky.)
14You will need two large plates to remove the cake from the pan. First place one plate on the cake and firmly holding the plate to the pan, flip the pan. It will come out pretty easily. If the parchment paper sticks to the cake, just peel off. Then put the second plate on the cake and flip again. Serve warm or cold.