A couple small cakes for a couple of incredible people... who are getting married today (!!!)
I met Ben first year of medical school (side note: how was that already 2 years ago?!), and I'd say that our friendship began when we were celebrating the end of the first exam block and found out that we both really like to run. Then one day after anatomy lab, he asked if I wanted to go on a run with him and Zach, another classmate. I think I said yes just to be nice, and was totally mentally kicking myself jogging over to the canal - how the hell was I going to keep up with two dudes? But it was a great time, I even managed to squeak out a few words in between my huffing and puffing. It was the beginning of many runs with these two, and the beginning of a couple great friendships.
Since then I've met his fiance Elizabeth, and been able to hang out with them many times, from getting fancy for doctor prom to overindulging at crawfish boils to just sitting and chatting in the boys' kitchen. And I gotta say, these two rock. Individually, they are exceptional, caring, and kind people. Together, they highlight each others' awesomeness even more with the way they love and take care of each other. Synergy at its best.
Inspired by their upcoming wedding day, I baked up these mini cakes as my welcome back to the blog after having taken a couple weeks of hiatus due to studying and as a congratulations to the two. This vanilla sour cream cake with almond frosting gives a wedding cake vibe without being nearly as complicated as an actual one. The cake itself is moist from the sour cream and wonderfully fragrant from the vanilla extract. The frosting is light and adopts that slightly floral aroma that almonds have. I topped it with some toasted almonds for a little crunch, and to make it look just a little prettier - it's wedding inspired after all.
So congratulations my beautiful friends. I wish you two the most lovely of ceremonies, the most fun of receptions, and a lifetime of love and care. Because you two deserve the best.
Sour cream vanilla cake with almond frosting
For the cake
1 cup full fat sour cream
1/4 cup + 3 tablespoons vegetable oil
3/4 cup sugar
2 tablespoons vanilla
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
For the frosting
3 sticks unsalted butter, room temperature
1/2 bag of powdered sugar
2 tablespoons whole milk
1 tablespoon almond extract
1/2 cup almonds, toasted
For the cake
Preheat oven to 350 F. Grease 2 8-inch pans and line with the bottoms with parchment paper.
Whisk together the sour cream, vegetable oil, sugar, eggs, and vanilla in a large bowl. Add the flour, baking powder, baking soda, and salt into the liquid mixture and stir until no lumps remain.
Pour the batter into the 2 cake pans and bake for 40 minutes (check at 40, if it's still runny in the middle but the tops are browning, cover the pans with foil and continue to bake, checking every 4 minutes).
Once done baking, transfer the cake to a cooling rack and let it cool for 10 minutes. Remove the cakes from the pan and place on a cooling rack until completely cool.
For the frosting
In a large bowl, whip the butter until creamy. Add in the powdered sugar gradually until well incorporated. Add in milk and almond extract and mix until combined. Add in more powdered sugar or more milk if the consistency seems a little off to you. And don't forget to taste to see if you like the sweetness!