Preheat your oven to 350 degrees, and grease a tall 8 inch cake pan or spring form pan. If using a cake pan, insert a piece of parchment paper with flags up to help remove the cake. NOTE: IT IS VERY IMPORTANT THAT YOU USE A TALL PAN HERE! The meringue will puff, so you need the room!
In a large bowl, beat together the butter and sugar until fluffy. Add in the eggs, vanilla extract, almond extract, and sour cream and beat until combined. Add in the flour, baking powder, and salt, and beat until smooth. The batter will be thick.
Spread evenly into your prepared pan. Bake for 15-18 minutes, or until the cake is puffed up and slightly golden.
While the cake is baking, beat your egg whites until foamy. Add in the cream of tartar, and beat until you have stiff peaks. Very slowly, add in the sugar while beating. Then, beat in the salt and almond extract. You should have a glossy, medium/soft peak meringue.
Remove the cake from the oven, and carefully spread the meringue evenly over the top. Sprinkle with almonds. Return to the oven for an additional 30 minutes. The meringue will be puffy and lightly toasted. Cool completely, and dust with powdered sugar through a mesh sifter. Enjoy!