Ingredients
1cupwater
1cupbutter,salted
2cupsall purpose flour
2cupsgranulated sugar
1tspbaking soda
¼tspsalt
½cupsour cream,or substitute plain Greek yogurt
2large eggs
1½tspalmond extract
6tbspmilk
½cupbutter,salted
3¾cupspowdered sugar
1tspalmond extract
berries,for topping, if desired
Preparation
Preheat oven to 350 degrees F and grease a jelly roll pan (around 13×18-inch or 15×11-inch will work well).
Mix together the flour, sugar, baking soda and salt.
In another small bowl mix together the sour cream, eggs and almond extract.
Add sour cream/egg mixture to the flour mixture and mix just until combined.
Add water and butter to a medium saucepan over medium heat. Bring mixture to a boil.
Once the mixture is boiling, remove from heat and add to the batter, mixing to combine.
Pour batter into prepared pan and smooth with a spatula into an even layer.
Bake in preheated oven for 17 to 20 minutes or until a toothpick inserted comes out clean.
When the cake is about 5 minutes away from being done cooking, prepare the frosting.
Add milk and butter to a saucepan. Bring mixture to a boil.
Once boiling, remove from heat and stir in powdered sugar and almond extract.
Pour warm icing over warm cake. Use a spatula to gently spread it evenly over the cake.
Top with fresh berries, if desired. Allow cake to cool before serving.
