8 oz almond paste
10 oz unsalted butter, softened
1 cup sugar
1 t vanilla
2 cups AP flour
1 t baking powder
1/4 t salt
3 T unsalted butter
1/4 cup light brown sugar
1/3 cup sliced almonds
1 T AP flour
1 T heavy cream
Preheat oven to 350. Cut a piece of parchment paper to fit an 8-inch round cake pan. I use a 3-inch tall cake pan for this cake. You can also use a 9-inch by 2-inch tall pan. Spray the cake pan with baking spray or grease with butter, and fit the parchment round onto the base. Reserve.
Sift the dry ingredients together and reserve. Crack the eggs into a measuring cup (one with a spout for pouring) and add the vanilla extract.
In a stand mixer (or hand mixer) cream together the butter and almond paste for 1-2 minutes. Slowly add the sugar, creaming well over about 3-4 minutes.
Lower the mixer speed to medium and pour in one eggs at a time, mixing well between additions. Add the flour in 3 additions, mixing slowly and just barely between additions. Don't overmix! Transfer batter into prepared pan and bake for about 50-55 minutes.
After about 50 minutes of baking, prepare the topping - don't do it earlier than that because it will harden. In a small saucepan, melt the butter, add the sugar and stir to combine. Add remaining ingredients and reserve.
When the cake has about 5-10 minutes left of baking (like when the toothpick had a few tacky crumbs stuck on it), remove from the oven and carefully spoon topping over the entire surface, being careful not to disrupt the cake. Return to the oven and bake for 5-8 minutes, or until the cake is cooked thru.
Remove from oven and run a knife around edge of cake, as if you were going to release it. Let cool for about 15-20 minutes, then carefully invert onto a plate and then invert again so that the almond topping is on top. Serve and enjoy!