Ready to get baking? Here’s how to bring this cake to life:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. I like to use parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes. This step always reminds me of baking with my grandmother, who taught me that patience and a good mixer are key!
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the flour mixture. Mix just until combined to keep the cake tender.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the sliced almonds evenly over the top.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. The aroma at this point is pure nostalgia—a reminder of all the family gatherings centered around delicious food.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.