Moist Sour Cream Applesauce and Almond Snack Cake

Preheat the oven to 350°F.

Remove 3 eggs from fridge. Separate two whites into a medium sized bowl; set aside (you want the whites to come to room temp before whipping them). Place the 2 yolks and remaining whole egg in a large bowl.

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. Whisk to incorporate the sugar fully.

Sprinkle 3 tsp baking powder, 2 tsp baking soda, and 1/2 tsp salt into the wet ingredients; whisk to combine. Then, spoon-measure a cup at a time (scraping the cup level) and sprinkle 1 cup onto the wet; whisk to combine. Repeat with a second cup of flour; whisk. Next, add remaining 1/2 cup applesauce; whisk. Finally, whisk in third cup of flour.

Sprinkle 1/4 tsp cream of tartar over room temperature egg whites. Beat until foamy, then add 1/2 tsp almond extract. Beat on high until stiff peaks are formed.

Carefully fold the egg whites into the batter. Ensure that the egg whites are fully incorporated, without deflating too much.

Prepare your 10-cup Bundt pan with cooking spray. Dust with 1 1/2 tbsp powdered sugar. Sprinkle the bottom of the pan with 2 tbsp chopped almonds. Pour half of the batter into the pan, then sprinkle with remaining 2 tbsp chopped almonds. Pour remaining batter into the pan.

Bake at 350F for 40-50 minutes, or until a cake tester comes out clean.

**To avoid over-browning, cover the cake with a lightly greased sheet of tin foil after 20 minutes.