Almond Flour Sour Cream Coffee Cake

This delightful Almond Flour Sour Cream Coffee Cake combines the nutty flavor of almond flour with the rich creaminess of sour cream, creating a perfectly moist texture. Topped with a sprinkle of cinnamon and a touch of vanilla, this cake is a wonderful balance of traditional coffee cake elements with a modern twist. It's gluten-free and offers a delightful indulgence for any time of the day.

Ingredients:

• 1 ½ cups almond flour
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• ½ cup sour cream
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ½ cup chopped walnuts or pecans (optional)
• 2 tablespoons cinnamon sugar for topping

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, combine the almond flour, granulated sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, sour cream, melted butter, vanilla extract, and almond extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. If using, fold in the chopped nuts.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Sprinkle the cinnamon sugar evenly over the top of the batter.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.