Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
Prepare the Topping:
In a small bowl, combine sliced almonds, sugar, and ground cinnamon. Set aside.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
Combine Wet Ingredients:
In a large bowl, beat the butter until creamy.
Add eggs one at a time, mixing well after each addition.
Stir in orange juice, sour cream, vanilla extract, and orange zest until smooth.
Combine the Batter:
Gradually fold dry ingredients into wet mixture, stirring just until combined. Do not overmix.
Assemble the Cake:
Pour batter into the prepared pan and spread evenly.
Sprinkle almond topping evenly over the batter.
Bake the Cake:
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
