SOUR CREAM CAKE

1 3/4 Sticks of Marg. or Butter at room temp.
2 1/2 Cups Sugar
3 Eggs
2 Tesapoons Vanilla or Almond Flavoring
2 Cups Plain Flour - If using self-rising omit salt and baking powder
2 Teaspoons Baking Powder
Dash of Salt
1/2 Cups Ground Almonds
1/2 Cup Sliced Almonds
1 1/4 Cups Sour Cream
1/2 Cup Brown Sugar
1 Cup Fruit such as blueberries, cherries or dried cranberries or peaches, etc.
Powdered Sugar

Preheat the oven to 350. Spray and flour a 12 inch bunt pan or a 13 x 9 cake pan. Cream the butter and sugar until fluffy. Add eggs and vanilla with salt. Mix well. Then alternately add flour mixed with baking powder with the sour cream until it is mixed good. Add the blue berries and ground almonds. Pour into your pan. Then sprinkle all over the top with the sliced almonds and brown sugar. Take your spoon and lightly push into batter. Bake for 60 to 90 minutes. Let cool and then unmold if using a bunt pan. Sprinkle all over the top very good with powdered sugar. It gets better as it sits. Keep ref.