Berry Almond Cake
This delicate sour cream cake is lightly sweetened and goes well with a cup of coffee or tea. It is topped with berries and almonds.

Preheat the oven to 350 degrees F (175 degrees C).

Grease a 9-inch square baking pan.

Combine sugar and butter in a large bowl; beat with an electric mixer on medium-high speed until light and fluffy 3 to 5 minutes.

Add eggs one at a time beating well after each addition.

Mix in sour cream almond extract and vanilla extract until batter is smooth.

Stir all-purpose flour almond flour baking soda baking powder cardamom and salt together in a bowl.

Add to the batter; mix on low speed just until combined.

Spread batter evenly in the prepared pan.

Scatter berries on top.

Sprinkle sliced almonds and turbinado sugar over berries.