• 2 egg
• 2/3 cup light sour cream
• 1 tsp. almond extract
• 1/4 tsp. vanilla extract
• 1-2/3 cups cake flour, sifted
• 1 cup sugar
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/3 cup sliced almonds
• 1/2 tsp. salt (optional)
• 3/4 cup unsalted butter, softened
• 1 Lbs. fresh raspberries, sweetened to taste if desired

Preheat oven to 350° F. Butter and flour an 8-0/1 inches 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.