Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter
- 1 cup water
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp almond extract
- 1 tsp vanilla extract
For the glaze:
- 1/2 cup unsalted butter
- 1/4 cup milk
- 4 cups powdered sugar
- 1/2 tsp almond extract
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat oven to 350°F and grease a 10×15-inch jelly roll pan.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a saucepan, melt butter with water and bring to a boil. Pour over dry ingredients and stir to combine.
- Add sour cream, eggs, almond extract, and vanilla. Mix until smooth.
- Pour batter into prepared pan and bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- While cake bakes, prepare the glaze: melt butter and milk in a saucepan. Remove from heat and whisk in powdered sugar and almond extract until smooth.
- Pour warm glaze over hot cake immediately after baking. Spread evenly and sprinkle with chopped nuts if desired.
- Let the cake cool completely before slicing and serving.
Notes
- Substitute lemon extract for a citrus twist.
- Top with white chocolate chips or sprinkles instead of nuts for a nut-free version.
- Greek yogurt can replace sour cream.
- Use a 9×13 pan for a thicker cake; increase bake time by 5–10 minutes.
- Freezes well—wrap individual slices for easy thawing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 33g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
