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Almond Raspberry Sour Cream Cake

2 eggs
2/3 cup light sour cream
1 teaspoon almond extract
1/4 teaspoon vanilla extract
1 2/3 cups cake flour, sifted
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sliced almonds
1/2 teaspoon salt
3/4 cup unsalted butter, softened
15 ounces sweetened frozen raspberries, thawed

Preheat oven to 350F. Butter and flour an 8 inch baking pan. Line
bottom with wax paper and set aside. Combine eggs, 3 Tbs. sour
cream, almond extract, and vanilla in a mixing bowl. Beat with an
electric mixer until mixed thoroughly. Set aside. Combine next 6
ingredients in another bowl. Beat with an electric mixer at low
speed. Add butter and remainingsour cream. Beat until dry ingredients
are moistened. Increase speed to medium and beat 1-1/2 minutes.
Gradually add egg mixture, one third at a time. Mix thoroughly.
Transfer batter to baking pan. Smooth surface with a spatula. Bake
35-40 minutes or until a tester comes out clean when inserted in
center. Cool cake on a wire rack 10 minutes. Loosen edges of cake
with a knife. Transfer cake to a platter. Serve with raspberries.


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