Swedish Lingonberry Cake

Instructions

1. Prepare the baking pan
   Preheat oven to 175°C (350°F). Grease a 23cm (9-inch) springform pan with butter and line the bottom with parchment paper.
2. Make the cake batter
   In a large mixing bowl, cream together the butter and sugar until pale and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
3. Combine dry ingredients
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined - do not overmix.
4. Prepare the lingonberries
   If using frozen lingonberries, do not thaw them. Gently toss the berries with 1 tablespoon of flour to prevent them from sinking in the batter.
5. Assemble and bake
   Spread half of the batter into the prepared pan. Sprinkle half of the lingonberries over the batter. Spread the remaining batter on top and finish with the remaining lingonberries and sliced almonds. If using, sprinkle pearl sugar on top. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.
6. Cool and serve
   Allow the cake to cool in the pan for 15 minutes, then remove the sides of the springform pan and let cool completely on a wire rack. Serve with a dollop of whipped cream or vanilla ice cream if desired.