-
1
Preheat the oven to 325 degrees F. Spray a 12 to 15-cup fluted pan with nonstick baking spray with flour.
-
2
In a large bowl, beat the butter and sugar at medium speed with an electric mixer until fluffy.
-
3
Add the scraped vanilla bean seeds, beating until combined.
-
4
Add the egg yolks, 1 at a time, beating well after each addition.
-
5
In a medium bowl, sift together the flour, baking soda, and salt.
-
6
Gradually add to the butter mixture, alternately with the sour cream, beginning and ending with the flour mixture.
-
7
Beat the egg whites at high speed with an electric mixer until foamy.
-
8
Gently fold into the butter mixture.
-
9
Spoon into the prepared pan.
-
10
Sprinkle the almonds evenly over the top of the cake.
-
11
Bake until a wooden pick inserted in the center comes out clean, 1 hour to 1 hour and 15 minutes.
-
12
Let cool in the pan for 10 minutes.
-
13
Remove from the pan, and cool completely on a wire rack.
-
14
Serve with Black Cherry Sauce, if desired.
-
15
In a medium saucepan, combine the sugar, cornstarch, and lime zest.
-
16
Stir in the black cherry juice, whisking until smooth.
-
17
Add the cherries.
-
18
Bring to a boil over medium heat, stirring frequently, until thickened, about 1 minute..
-
19
Remove from the heat and let cool.
