Almond tea cake

1⁄3 cup ground almonds (aka almond meal or flour)

1 2/3 cups our

2 teaspoons baking powder

1 teaspoon ne salt

1 cup sour cream

1⁄2 teaspoon almond extract

1/2 cup (1 stick) unsalted butter

1 cup sugar

2 eggs

1. Mix: Whisk together almonds, our, baking powder, and salt. In another bowl, stir together sour cream and almond extract.

2. Fluff: Using a stand mixer tted with the paddle attachment, set on medium-high, cream butter and sugar light and uffy. Beat in eggs, one at a time. Scoop in one-third of the our; mix on low just until incorporated. Pour in half the sour cream; mix just until incorporated. Work in remaining doses of our, sour cream, our.

3. Bake: Scrape the batter into a buttered and oured loaf pan (9 x 5 x 3) and slide into a 350-degree oven until a toothpick poked in the center comes out clean, about 45 minutes. Cool 10 minutes. Gently turn out onto a rack. Cool completely. Nice with blueberry preserves.