Almond Butter Cake (Kim)

This is a moist, damp cake that doesn't rise very high. It comes together in about 5 minutes and is delicious.

3/4 c. butter
1 1/2 c. sugar
2 eggs
1/2 tsp. salt
1 1/2 tsp. almond extract
1 tsp. vanilla extract
1 1/2 c. flour
2 tsp. soft butter or nonstick cooking spray for the pan

Topping
1 tbsp. sugar
3/4 c. sliced almonds

1. Melt butter in sauce pan over medium-low heat stirring regularly. Pour butter and sugar into large bowl and stir till smooth.
2. Crack eggs into same bowl and mix until creamy and one colour. Add salt, extracts, and flour and stir till smooth.
3. Grease bottom and sides of a 9" round pan. Transfer batter to pan and spread evenly. Sprinkle with sugar and then sliced almonds.
Bake at 350˚ for 35 minutes. The cake should be light brown on top and when a toothpick is inserted, should have a few sticky crumbs adhering to it.
Let cool for 30 minutes.
Cut into wedges and serve with fresh fruit. This cake will keep for a week and freeze indefinitley.