2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup butter, cubed
1 cup water
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon almond extract

Heat oven to 375 F. Grease a 15-inch-by-10-inch-by-1-inch pan. In a large bowl, whisk together flour, sugar, baking powder, salt and baking soda. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and almond extract until blended; add to flour mixture, whisking constantly. Pour into pan. Bake 18 to 22 minutes or until golden brown and a toothpick inserted comes out clean. Cool on a wire rack 20 minutes. Top with frosting.

Frosting

1/2 cup butter, cubed
1/4 cup milk
4 1/2 cups confectioners’ sugar
1/2 teaspoon almond extract
1 cup chopped pecans or walnuts

Combine butter and milk in a large saucepan, bringing almost to a boil. Remove from heat and gradually stir in confectioners’ sugar and almond extract. Add a splash of milk if the frosting is too thick; it should be pourable. Stir in nuts. Pour and spread over warm cake.