White Almond Sour Cream Cake- a Scratch

mycakeschool.com

Brownie_Cakes

3 Large eggs

2 tsp. (8g) vanilla extract

1 tsp. (4g) almond extract

⅓ c (73g) milk

1 cup (242g) sour cream

2 ½ c (285g) cake flour

1 ½ c (300g) granulated sugar

2 ½ teaspoons (12g) baking powder

½ teaspoon (3g) salt

1 ½ sticks (12 T) (170g) unsalted butter, slightly softened (Do not soften in microwave). I cut the butter into ½ inch slices onto waxed paper and leave on the countertop 8 to 10 minutes. It will be soft enough to make a fingerprint in the butter and added to the dry ingredients a few pieces at a time.

Directions at mycakeschool.com

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