Butter Almond Cake  

1 1/2 cups sugar
3/4 cup butter, melted
2 eggs
1 tsp. almond extract
1 1/2 tsp. vanilla extract
1/4 tsp. salt
1 1/2 cups flour
4 Tbs. sliced almonds, lightly toasted
1 Tbs. sugar, for garnish

Preheat oven to 350F.
Grease and flour a 9" round pan (I always use parchment as well)

Blend sugar and melted butter. Beat in eggs.
Stir in almond extract and vanilla.

Add flour and salt. Mix well.

Spread batter evenly into pan.
Sprinkle with toasted almonds and sugar.
Bake for 30 to 40 minutes.

Keeps and freezes well.

Notes:
If you bake this until it is completely set you will wind up with something akin to a toothsome, fine textured pound cake. If you under bake it you will wind up with something very like almond brownies. Either way you win.

Apple variation:
Peel, core, and slice 2 small, very tart apples.
Layer the batter with the apples before sprinkling the almonds on top.

Source of Recipe: Marcella Sarne
Grand Prize Winner of the 1999 C&H Sugar Baking Contest

 

Butter Almond Cake