Grease and flour a 7” tube pan and set aside.

With a large stand mixer, cream butter and sugar.

Add baking powder and salt, and combine well.

Add eggs, one at a time, beating well after each.

Mix in Almond Emulsion (you can substitute Almond Extract if the emulsion is unavailable)

Slowly add flour to the batter, scraping the bottom of the bowl on occasion.

Mix in sour cream.

Spread batter evenly into the tube pan, smoothing out the top and tapping the pan on the counter to settle.

Put 2 cups of water into the pressure cooker insert and place the trivet in the bottom of the insert.

Cover the tube pan with aluminum foil, poking a hole with your finger in the area of the “tube” in the center. Seal the pan tightly.

Lower the tube pan into the pressure cooker insert using a foil sling, and sitting pan on the trivet. Lock the lid and cook at high pressure for 60 minutes.

Upon completion of cooking time, allow for a natural pressure release.

Open the pressure cooker and remove the pan using a foil sling. Remove the foil from the top of the pan and set it on a wire rack to cool for 10 minutes. After 10 minutes run a thin knife around the edge of the pan to loosen the cake.

Cool for an additional 10 minutes, then remove the cake from the pan and transfer it to a serving platter. Cool