Plenty of almonds in this cake for a nutty appearance and taste. A 9-inch springform pan is used, but a 9-inch round regular cake pan will work.
Ingredients: Cake-1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 3/4 cup granulated sugar, 1 egg, 1/2 cup buttermilk (to make your own, check Cake Crumbs), 1/2 teaspoon vanilla, 1/3 cup melted butter, cooled to room temperature, 2/3 cup sliced almonds. Almond Syrup- 3/4 cup granulated sugar, 6 tablespoons water, 1/2 teaspoon almond extract.
Instructions: Melt butter and allow to cool. Preheat oven to 350 degrees. Butter or grease a 9-inch springform pan (or 9-inch round baking pan).
Mix together flour, baking powder, baking soda, salt and sugar in a bowl. In a separate bowl, beat together egg, buttermilk, vanilla and melted butter unti smooth. Add flour mixture and mix with spoon until nearly smooth. Turn into springform pan, spreading evenly.
Bake 35 minutes or until the center of cake springs back when lightly touched. Place on wire rack. Adjust oven to broil setting.
Meanwhile, make the syrup by combining sugar and water in a saucepan, bring to a boil and boil until mixture reaches 220 degrees on a candy thermometer. (If you don't have a thermometer, bring to a boil and cook about 1 minute.) Remove from heat and stir in almond extract.
While cake is hot, cover the top with almonds. Slowly pour hot almond syrup evenly over top of cake, letting syrup soak into cake. Broil about 6 inches from heat until almonds are lightly toasted (watch carefully so almonds don't burn). Using knife, loosen sides between pan and cake. Cool completely before releasing springform. Cut into desired size wedges and serve a scoop of ice cream or dollop of whipped cream.
This recipe came from "The Mercury News, article by Kim Boatman entitled "Home Plates", Wednesday, April 6, 2011, submitted by Rebecca Ulrich who found it in "Bon Appetit, November, 1977.
"Let's Bake a Cake!"
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