Ingredients
Scale
For the cake batter
- 1 cup (226 g) unsalted butter
- 1 cup (240 ml) water
- 2 cups (240 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon fine salt
- 1 teaspoon baking powder
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon almond extract
For the glaze
- 1/2 cup (113 g) unsalted butter
- 1/4 cup (60 ml) milk
- 3 cups (360 g) powdered (confectioners’) sugar
- 1/2 teaspoon almond extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a sheet cake pan.
- In a small saucepan, combine the butter and water and bring just to a boil. Remove from heat.
- In a large bowl, whisk together the flour, granulated sugar, salt, and baking powder.
- Pour the hot butter–water mixture into the dry ingredients and stir until incorporated. Add the sour cream, eggs, and almond extract, and mix until the batter is smooth and uniform.
- Transfer the batter to the prepared pan, spreading it evenly. Bake for about 18–20 minutes, or until a toothpick inserted into the center comes out clean and the top springs back lightly.
- While the cake bakes, make the glaze: heat the butter and milk together until they just reach a boil, then remove from the heat.
- Immediately whisk the powdered sugar and almond extract into the warm butter–milk until the icing is glossy and pourable. Add a splash more milk if you need to reach the right consistency.
- As soon as the cake comes out of the oven, pour the warm glaze over the hot surface and spread it quickly so it covers evenly. Let the cake cool so the glaze sets before cutting into squares.