Almond Butter Cake

Instructions

1. Prepare the baking pan
   Preheat the oven to 350°F (175°C). Thoroughly butter a 9-inch (23cm) springform pan. Line the bottom with parchment paper and butter the parchment.
2. Cream butter and sugar
   In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
3. Add the eggs and flavorings
   Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract until fully incorporated. The mixture may look slightly curdled, but this is normal.
4. Combine dry ingredients
   In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt until well combined.
5. Combine wet and dry ingredients
   Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients (3 additions of dry, 2 of milk). Mix on low speed just until combined after each addition, being careful not to overmix.
6. Bake the cake
   Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the sliced almonds evenly over the surface. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool and serve
   Allow the cake to cool in the pan for 15 minutes, then remove the sides of the springform pan and let cool completely on a wire rack. Once cooled, dust with powdered sugar. Serve at room temperature with coffee or tea.