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1
Preheat oven to 350-degrees.
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2
Melt the butter in a small saucepan over medium-low heat, stirring regularly.
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3
Pour the melted butter and 1 1/2 cups sugar into a large bowl and stir until smooth.
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4
Crack the eggs right into the same bowl and mix until the batter is creamy and all one color.
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5
Add the salt, almond extract, vanilla extract, and flour and stir briskly until the batter is smooth.
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6
Grease the bottom and sides of a 9-inch round cake pan with butter or nonstick cooking spray.
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7
Using a rubber spatula, scrape the batter from the bowl into the greased cake pan.
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8
Spread it evenly in the pan.
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9
Sprinkle the tablespoon of sugar, then the sliced almonds, over the top of the batter.
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10
Put the pan on the middle rack of the oven and set the timer for 35 minutes.
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11
When it rings, check to see if the cake is done.
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12
It should be light brown on top, and when you insert a toothpick in the center, it should have a few sticky crumbs adhering to it.
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13
If the cake is not browned enough and the toothpick comes out too wet, put the cake back in the oven and check it again in another 10 minutes.
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14
When the cake is done, remove it from the oven and let it cool on a heatproof counter for at least 30 minutes.
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15
Cut the cake into small wedges and serve with fresh fruit.
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16
This cake will stay fresh for about a week and will freeze indefinitely.
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17
Wrap it tightly in foil, or in a plastic bag you can seal with a zip or tie.
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18
Storing nuts: Whenever you have leftover nuts, freeze them in a plastic bag closed tightly.
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19
They will keep indefinitely in the freezer.
