Ingredients
1¾cupall purpose flour
½tbspbaking powder
¼tspsalt
1½sticksbutter,at room temperature
⅔cupbrown sugar
4eggs
½cupcanola oil
2tspMcCormick Almond Extract
½cupalmonds,slivered, plus more for topping
1cuppowdered sugar
¼cupbutter
¼cupheavy cream
1tspMcCormick Almond Extract
Preparation
Preheat oven to 350 degrees F. In a small mixing bowl mix together flour, baking powder, and salt.
In a large mixing bowl, mix together butter and brown sugar with a high speed mixer. Blend on high until light and fluffy, scraping sides occasionally.
Add in eggs, oil and almond extract and continue mixing on medium speed until fully incorporated. Add in slivered almonds and repeat with flour mixture until cake batter is smooth.
Pour batter into a greased 8-inch cake pan and bake on the center rack for 40 to 50 minutes or until a toothpick comes out clean.
Once cooked, transfer to a a cooling rack and allow to sit untouched for 15 minutes. Using a sharp knife, slide along the edges of the cake to be sure it isn’t sticking. Transfer the cake to your desired serving dish.
Place the butter in a small skillet over medium heat. Allow butter to bubble and start to turn a light amber color. Remove from heat and transfer to a small bowl.
Mix in powdered sugar, heavy cream, and almond extract and whisk until smooth.
Pour almond glaze over the almond cake, sprinkle with slivered almonds and serve.
