About the Recipe
I totally recommend lining the bottom of the cake pan with parchment paper and then spraying it all with cooking spray. I cooked the cakes for 33 minutes and one of the times on convection so 325 degrees F and still for 33 minutes.
You could pre toast the almonds but I don't think it's necessary- they get toasted while the cake is baking.
Ingredients
1 ½ cups sugar
¾ cup (1 ½ sticks) unsalted Butter, melted
2 Large Eggs
2 teaspoons almond extract
½ teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups all-purpose flour
1 Tbsp granulated sugar
¾ cup sliced (not slivered) almonds
Preparation
Preheat oven to 350 degrees F.
In a large bowl, stir together sugar and melted butter until blended. Ass eggs one at a time mixing until incorporated after each. Stir in almond extract, vanilla, and salt. Stir in flour until it is incorporated.
Pour batter into a parchment lined, greased and floured 9-inch cake pan. Smooth the top. Sprinkle with almonds. Sprinkle sugar over the top.
Bake for 30-35 minutes or until top is golden. Cake will not test clean with a toothpick.
Cut into wedges and serve warm, chilled, or at room temperature.