This sour cream almond cake is absolutely delicious! It’s flavorful, moist, and tender—you’d never know it’s made with a mix! So simple and stunning on a dessert table. Adding sour cream ...

Gradually mix the dry ingredients into the creamed ... To preserve its freshness and moisture, store this almond cake covered or in an airtight container at room temperature.

Remove from the oven, allow to cool and then transfer onto a cake board. Sieve the caster sugar and mix with the ground almonds. Beat the eggs, add the whiskey and 1 drop of pure almond essence ...

In a mixing bowl, combine breadcrumbs, almond flour, sugar and baking powder ... Pour into prepared cake pan. Set pan in cold oven and set to 350 degrees. Bake until cake is golden brown and ...

Preheat oven to 325 degrees. Line a muffin tins with cupcake wrappers. Stir together cake mix, flour, sugar and salt until well mixed. Pour in water, sour cream, vegetable oil, extracts and egg ...

zest and almond extract. Add the dry ingredients and mix to combine without overmixing. Pour the batter into the prepared pan. Transfer to the oven and bake until the cake is golden brown and a ...

Finally, mix in the orange juice to create a mixture with a soft dropping consistency. Spoon the batter into the prepared cake tin and smooth the top with the back of a spoon. Bake for 35 minutes ...