• Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the almond extract and vanilla extract.
• Add the dry ingredients to the butter mixture in three parts, alternating with sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined.
• Pour the batter into the prepared pan and spread it evenly.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool completely in the pan on a wire rack.

For the Almond Cream Cheese Frosting:

• In a medium bowl, beat together the softened butter and cream cheese until smooth and creamy.
• Gradually add the powdered sugar and almond extract, beating until the frosting is fluffy and well combined.
• Spread the frosting evenly over the cooled cake.
• Sprinkle with sliced almonds, if desired, for an extra crunch and visual appeal.