Heat oven to 350 degrees. Grease and flour 9-inch springform pan or Pyrex cake pan.
For the topping:
Combine 1/2 cup sugar, cinnamon, ground almonds and 1-cup flour in a bowl. Stir in melted butter. Mix well and set aside.
For the cake:
Cream 6 tablespoon butter and sugar with electric mixer until light. Reduce speed and add eggs one at a time. Add vanilla, almond extract and sour cream.
In separate bowl sift together flour, baking powder, baking soda and salt. With mixer on low, add flour mixture to egg mixture until just combined.
Fold in blueberries or raspberries until just combined. Will be very thick.
Spoon into prepared pan and spread out with back of spoon.
Sprinkle topping evenly over the batter.
Bake 45-50 minutes, until cake tester comes out clean.
Cool in pan on wire rack. Serve warm or at room temperature. Keeps 2 days, wrapped in plastic.
Don't overwork the topping. Should be crumb like.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (80g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 168 (69%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 10.9g||55 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 74.6mg||23 %|
|Sodium 4451.2mg||153 %|
|Potassium 72.6mg||2 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 14.8g|
|Protein 3.7g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 243
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