- 1/ 3 cup granulated sugar
- 1/ 2 cup all purpose flour
- 1/ 8 teaspoon kosher salt
- 3 tablespoons butter, cold, unsalted, diced
- 3/ 4 cup granulated sugar
- 6 tablespoons butter, unsalted, softened to room temperature
- 3/ 4 cup heavy whipping cream
- 3/ 4 cup full fat sour cream
- 2 large eggs
- 1 1/ 2 teaspoons almond extract
- 1 3/ 4 all purpose flour
- 2 tablespoons corn starch
- 1 1/ 8 teaspoons baking powder
- 1/ 2 teaspoon baking soda
- 1/ 4 teaspoon kosher salt
- 1/ 4 teaspoon ground nutmeg
- 1/ 8 teaspoon ground cloves
- 1/ 2 cup raw almonds, very finely chopped
- 1 cup powdered sugar
- 1/ 4 cup heavy whipping cream
- 1/ 2 teaspoon almond extract
Preheat the oven to 350, and line a square 8 or 9 inch baking pan with a piece of parchment paper. Note: because of the long bake time (almost an hour), you may find that the bottom of the cake browns quite a bit if you use a glass or ceramic pan (which conducts more heat). A light-weight aluminum pan conducts less heat and should result in less of a browned crust at the bottom of the cake. I used a ceramic pan, though, and didn't mind the brown crust at the bottom, so it's just a matter of preference.
In a small bowl, toss together the sugar, flour, salt and diced butter. Use a pastry cutter to cut the butter in until very small pieces remain, then use your fingers to rub the butter into the mixture until moistened and crumbly. Set aside.
With an electric mixer (either a stand mixer or hand-held will work), beat the sugar and butter on medium speed, scraping the bowl down a few times, until light and fluffy, about 4-5 minutes. Gradually beat in the cream and beat until smooth. Scrape down the bowl, beat in the sour cream, eggs and almond extract until smooth.
In a separate bowl, combine the flour, corn starch, baking powder, baking soda, salt, nutmeg, cloves and chopped almonds. Add the dry ingredients to the wet and use a spatula to stir the batter together, just until moistened; the batter will be fairly thick.
Spread the batter evenly into the pan. Sprinkle the batter with the streusel topping and bake at 350 for 55-60 minutes, until a cake tester inserted in the center of the cake comes out clean, or with moist crumbs clinging to it, but no wet batter. Set aside on a wire rack while you make the glaze.
In a small bowl, whisk together the powdered sugar, cream and almond extract with a fork or whisk until a thick drizzling consistency. Immediately drizzle over the hot cake. The glaze will start to set up quickly.
Let the cake cool for at least 30 minutes before cutting. Serve warm.