The Cake Batter |
3/4 cup butter (1 1/2 sticks) |
1 1/2 cups sugar |
2 large eggs |
1/2 teaspoon salt |
1 1/2 teaspoon almond extract |
1 teaspoon vanilla extract |
1 1/2 cups all-purpose white flour |
2 teaspoons soft butter
or nonstick cooking spray (for greasing the cake pan) |
Topping |
1 tablespoon sugar |
4 ounces sliced almonds (3/4 cup) |
|
Preheat oven to 350. |
Measuring and Mixing the Ingredients |
Melt the butter in a
small saucepan over medium-low heat, stirring regularly. Pour the
melted butter and 1 1/2 cups of sugar into a large bowl and stir until
smooth. |
Crack the eggs right into the same bowl
and mix until the batter is creamy and all one color. Add the salt,
almond extract, vanilla extract, and flour and stir briskly until
the batter is smooth. |
The Last Step Before Baking |
Grease the bottom and sides of a 9-inch
round cake pan with butter or nonstick cooking spray. Using a rubber
spatula, scrape the batter from the bowl into the greased caked pan.
Spread it evenly in the pan. Sprinkle the tablespoon of sugar, then
the sliced almonds, over the top of the batter. |
Baking and Serving
the Cake |
Put the pan on the middle rack of the
oven and set the timer for 35 minutes. When it rings, check to see
if the cake is done. It should be light brown on top, and when you
insert a toothpick in the center, it should have a few sticky crumbs
adhering to it. If the cake is not browned enough and the toothpick
comes out too wet, put the cake back in the oven and check it again
in another 10 minutes. |
When the cake is done,
remove it from the oven and let it cool on a heatproof counter for
at least 30 minutes. |
Cut the cake into small wedges and serve
with fresh fruit. This cake will stay fresh for about a week and will
freeze indefinitely. Wrap it tightly in foil, or in a plastic bag
you can seal with a zip or tie. |