Moist Sour Cream Applesauce and Almond Snack Cake - sour cream

Method

• Preheat the oven to 350F.
• Remove 3 eggs from fridge.
• Separate two whites into a medium sized bowl; set aside (you want the whites to come to room temp before whipping them).
• Place the 2 yolks and remaining whole egg in a large bowl.
• In the large bowl with the yolks, combine 3/4 cup sour cream, 1 cup applesauce, 1 cup sugar, 1 tsp vanilla extract, and 1/2 tsp almond extract.
• Whisk to incorporate the sugar fully.
• Sprinkle 3 tsp baking powder, 2 tsp baking soda, and 1/2 tsp salt into the wet ingredients; whisk to combine.
• Then, spoon-measure a cup at a time (scraping the cup level) and sprinkle 1 cup onto the wet; whisk to combine.
• Repeat with a second cup of flour; whisk.
• Next, add remaining 1/2 cup applesauce; whisk.
• Finally, whisk in third cup of flour.
• Sprinkle 1/4 tsp cream of tartar over room temperature egg whites.
• Beat until foamy, then add 1/2 tsp almond extract.
• Beat on high until stiff peaks are formed.
• Carefully fold the egg whites into the batter.
• Ensure that the egg whites are fully incorporated, without deflating too much.
• Prepare your 10-cup Bundt pan with cooking spray.
• Dust with 1 1/2 tbsp powdered sugar.
• Sprinkle the bottom of the pan with 2 tbsp chopped almonds.
• Pour half of the batter into the pan, then sprinkle with remaining 2 tbsp chopped almonds.
• Pour remaining batter into the pan.
• Bake at 350F for 40-50 minutes, or until a cake tester comes out clean.
• **To avoid over-browning, cover the cake with a lightly greased sheet of tin foil after 20 minutes.