-
1
Preheat the oven to 350F.
-
2
Remove 3 eggs from fridge.
-
3
Separate two whites into a medium sized bowl; set aside (you want the whites to come to room temp before whipping them).
-
4
Place the 2 yolks and remaining whole egg in a large bowl.
-
5
In the large bowl with the yolks, combine 3/4 cup sour cream, 1 cup applesauce, 1 cup sugar, 1 tsp vanilla extract, and 1/2 tsp almond extract.
-
6
Whisk to incorporate the sugar fully.
-
7
Sprinkle 3 tsp baking powder, 2 tsp baking soda, and 1/2 tsp salt into the wet ingredients; whisk to combine.
-
8
Then, spoon-measure a cup at a time (scraping the cup level) and sprinkle 1 cup onto the wet; whisk to combine.
-
9
Repeat with a second cup of flour; whisk.
-
10
Next, add remaining 1/2 cup applesauce; whisk.
-
11
Finally, whisk in third cup of flour.
-
12
Sprinkle 1/4 tsp cream of tartar over room temperature egg whites.
-
13
Beat until foamy, then add 1/2 tsp almond extract.
-
14
Beat on high until stiff peaks are formed.
-
15
Carefully fold the egg whites into the batter.
-
16
Ensure that the egg whites are fully incorporated, without deflating too much.
-
17
Prepare your 10-cup Bundt pan with cooking spray.
-
18
Dust with 1 1/2 tbsp powdered sugar.
-
19
Sprinkle the bottom of the pan with 2 tbsp chopped almonds.
-
20
Pour half of the batter into the pan, then sprinkle with remaining 2 tbsp chopped almonds.
-
21
Pour remaining batter into the pan.
-
22
Bake at 350F for 40-50 minutes, or until a cake tester comes out clean.
-
23
**To avoid over-browning, cover the cake with a lightly greased sheet of tin foil after 20 minutes.
