Almond Snack Cake

Your favorite fruit jam or preserves can be used to top this cake.

Almond Snack Cake
Makes 1 (13×9-inch) cake
  • 2¼ cups all-purpose flour
  • 1½ cups granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • ¾ cup unsalted butter, melted
  • ¾ cup sour cream
  • 6 tablespoons whole milk
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • ½ cup fruit jam or preserves*
  • ½ cup slivered almonds
  • Garnish: confectioners’ sugar
  1. Preheat oven to 350°. Spray a 13×9-inch baking pan with baking spray with flour.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, baking soda, and salt. Make a well in center of flour mixture. Add melted butter, sour cream, milk, eggs, and extracts. Whisk together just until combined. (Batter may have a few lumps.) Pour batter into prepared pan, smoothing to edges and corners. Drop jam by teaspoonfuls over batter; gently swirl using the tip of a knife. Sprinkle with slivered almonds.
  3. Bake until a wooden pick inserted in the center comes out with a few moist crumbs, 28 to 30 minutes. Let cool completely in pan. Garnish with confectioners’ sugar, if desired.
*We used Stonewall Kitchen Fig & Ginger Jam.