Almond Sour Cream Cake

a.. 2 eggs 
b.. 2/3 cup light sour cream 
c.. 1 tsp. almond extract 
d.. 1/4 tsp. vanilla extract 
e.. 1-2/3 cups cake flour, sifted 
f.. 1 cup sugar 
g.. 1/2 tsp. baking powder 
h.. 1/2 tsp. baking soda 
i.. 1/3 cup sliced almonds 
j.. 1/2 tsp. salt optional 
k.. 3/4 cup unsalted butter, softened 
l.. 1 lb. sweetened frozen raspberries, thawed

Preheat oven to 350°F. 
Butter and flour an 8 inch baking pan. 
Line bottom with wax paper and set aside. 
Combine eggs, 3 Tbs. sour cream, almond extract, and vanilla in a mixing bowl. 
Beat with an electric mixer until mixed thoroughly. Set aside. 
Combine next 6 ingredients in another bowl. 
Beat with an electric mixer at low speed. 
Add butter and remaining sour cream. 
Beat until dry ingredients are moistened. 
Increase speed to medium and beat 1-1/2 minutes. 
Gradually add egg mixture, one third at a time. 

Mix thoroughly.

Transfer batter to baking pan. 
Smooth surface with a spatula. 
Bake 35-40 minutes or until a tester comes out clean when inserted in center. 
Cool cake on a wire rack 10 minutes. 
Loosen edges of cake with a knife. 
Transfer cake to a platter. 

Serve with raspberries. 

This recipe serves 16 people.