A deliciously moist and tender marble cake made with a bit of almond flour and almond extract.
3 cups all purpose flour
¾ cup almond flour
2 teaspoons baking powder
1 ¼ teaspoons fine salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
½ cup sour cream
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup whole milk
¼ cup cocoa powder
¼ teaspoon espresso powder
3 tablespoons hot water
Combine flour, almond flour, baking powder and salt in a medium bowl and whisk together. Set aside.
Combine butter and sugar in the work bowl of a stand mixer. Cream together at medium speed until light and fluffy, 2-3 minutes. Add eggs one at a time, thoroughly mixing between each addition and scraping down the sides of the bowl as necessary. Add the sour cream and extracts and mix until smooth. Reduce mixer speed to low and add ⅓ of the milk followed by ⅓ of the flour mixture and mix until just combined. Repeat this process two more times ending with the final ⅓ of the flour mixture.
Transfer about half of the batter to a separate bowl. Whisk cocoa powder and espresso powder with hot water in a small bowl until a thick paste forms. Fold cocoa mixture into this batch of batter until consistent in color.
Alternate dropping heaping spoonfuls of the white and brown batters into the prepared pan, creating a checkerboard effect. Tap the pan on the counter a few times to help the batter settle.
Stick a skewer into the batter and swirl it back and forth in a figure eight motion as you make your way around the pan a few times creating a marbled effect.
Transfer pan to the oven and bake until a skewer inserted in the center of the cake comes out clean, about 55-60 minutes. Transfer pan to a wire rack and cool for 20 minutes. Invert cake onto a serving plate and cool completely before serving.