Hurricane™ Pro 3.5 Peak HP Blender

Preheat oven to 350°F with the rack in the middle position.Lightly coat a 9-inch round cake pan with the nonstick cooking spray. Line the bottom of the pan with parchment paper (cut to fit). Reserve.Once oven is preheated, put almonds on a rimmed baking sheet and toast in the oven until lightly brown, about 6 to 8 minutes. Allow to cool slightly.Put the cooled almonds and the sugar into the blender jar. Select Speed 4 and press Start. Blend until finely ground, about 20 seconds. Scrape down the sides of the jar and add the butter, sour cream, eggs and extracts. Select Speed 3 and press Start. Blend, gradually increasing to Speed 6, until homogenous, about 10 seconds.Scrape down the sides of the jar and add the remaining ingredients. Select Speed 4 and pulse to combine, about 4 to 6 times. Scrape down sides and pulse a few more times if necessary.Transfer the batter to the prepared cake pan. Tap on the counter a few times to remove any air bubbles. Bake in the preheated oven until the top of the cake is evenly golden and a cake tester comes out clean, about 35 to 40 minutes.Allow cake to cool on a rack before unmolding. Sprinkle with almonds and serve.