Ingredients
Scale
- 1/2 cup (1 stick) butter, melted
- 1/4 cup crème fraîche (or sour cream)
- 1–1/2 cups sugar, plus 1-1/2 teaspoons for sprinkling
- 2 eggs
- 1–1/2 cups sifted all-purpose flour
- 1 pinch salt
- 1 teaspoon almond extract
- 1 cup seedless apricot or raspberry jam
- 1/3 cup sliced or slivered almonds
Instructions
- Preheat the oven to 350F. Butter a 9-inch cake pan and set aside.
- In a large bowl, combine the butter, crème fraîche or sour cream, and 1-1/2 cups sugar and mix until well combined. Add the eggs and mix until just combined.
- Add the flour, salt, and almond extract. Mix well, then pour into the prepared pan. Spread the jam over the cake batter (the batter will be sticky so this might be tough). Shower the cake with almonds and remaining sugar.
- Bake for 30-40 minutes, until golden brown. Let the cake cool for 1 hour before serving.