Almond Snack Cake
My Pawleys Island girlfriend and hostess extraordinaire, Joanna Jones, made this cake for a dinner party. She covered it in an almond glaze with a side of sliced strawberries. It was simple, light and one of the best cakes I've had. It is called a snack cake because it is small. This is an easy, no-mixer-required, two bowl cake that is baked in an 8" x 8" pan. Perfect for 4 - 6 guests.
Ingredients
1.5 Cups All Purpose Flour1 Cup Sugar
2 tsp Baking Powder
Pinch Salt
1 Egg
1/2 Cup Milk
1/2 Sour Cream
3 Tbsp Vegetable Oil
1 tsp Pure Almond Extract (can substitute Vanilla Extract if you prefer)
Instructions
Heat oven to 350°In one large mixing bowl whisk together flour, sugar, baking powder, and salt.
In a small bowl whisk together egg, milk, sour cream, oil, and vanilla.
Pour wet ingredients over dry and stir until just combined (no dry spots should remain; but do not over mix).
Pour cake batter into a greased 8" x 8" pan.
Bake until the center is firm and the cake is golden on top, 28 - 32 minutes.
Let cake cool in the pan. Top with your favorite glaze, icing or whipped cream.