I am one person who bakes on impulse. I don’t plan my baking and I just go with the mood of that particular day. This cake is the results of it. While checking on my fridge I saw some leftover sour cream and ground almond. I thought of making some macaroon but decided against it because of the warm weather as it is not good to dry out the macaroons. So I end up baking this cake. I don’t want the regular almond butter cake so I added some espresso powder to it and voila!! An Espresso Almond cake.
This cake is really moist, nutty and with great coffee flavor. It goes really well coffee or a tall glass of cold milk. I added a bit more sugar to this cake because of the bitterness of the espresso powder but you can adjust it to your liking.
227 gram/2 stick soft butter
3 tbsp sour cream
250 gram sugar
240 gram flour
1/4 tsp salt
120 gram ground almond
1 tsp baking powder
120 warm ml milk
2 tbsp instant espresso coffee powder
1. Line and greased an 8” x 8” square baking pan or round baking pan. Mix the espresso powder to the warm milk. Stir until dissolved. Set it aside to cool down.
2. Pre-heat the oven to 350 degree F. Sift flour, baking powder and salt together in a bowl. Add in the ground almond and mix well. Set it aside.
3. Cream butter, sour cream and sugar until light and creamy, about 5 minutes. Scrapping the side of the bowl occasionally. Add in the eggs, 1 at a time until well combined.
4. Reduce the speed of the mixer to low. Add in the flour mixture in three additions, alternating with the cool milk mixture in two additions, beginning and ending with the flour. Mix until well combined.
5. Pour batter into the baking pan, smooth out the top and bake until the top of the cake springs back when gently pressed with your fingers and a cake tester inserted into the center of the cake comes out clean. It will take about 50-60 minutes.
6. Cool the cake on the wire rack for 10 minutes, invert and unmold the cake and let it cool completely before cutting into it.