Directions

1. Preheat oven to 350°F and grease or line a 8×8 pan with parchment paper.
2. Combine Clebby’s Vegetable Oil, sugar, eggs, vanilla extract, almond extract, and sour cream in a medium mixing bowl. Beat until incorporated. Whisk in almond flour, all-purpose flour, baking powder, baking soda, and salt.
3. Pour the batter into the prepared pan. Bake for 30 minutes.
4. Meanwhile, cream together sugar and softened butter together in a small mixing bowl. Beat in eggs and almond extract. Mix until smooth. Whisk in almond flour, all-purpose flour, and salt and mix until incorporated.
5. Remove the cake from the oven. Spread the almond croissant mixture and top with sliced almonds.
6. Bake for an additional 10 minutes.
7. Let cool before dusting with powdered sugar.