Adapted from King Arthur Flour Website
6-¼ ounces King Arthur All-Purpose Flour
7 ounces flour
1-½ teaspoons baking powder
¼ teaspoon salt
3 ounces unsalted butter at room temperature
4 ounces milk
2 large eggs at room temperature
2 teaspoons vanilla extract
¼ teaspoon almond extract
Preheat the oven to 350 degrees. Lightly grease a 9 x 2-inch cake pan, and line it with parchment.
With a fork stir the flour, sugar, baking powder, and salt in a bowl.
Cut the butter into pats, add it to the bowl, and with a hand mixer set at low speed, mix until the mixture is evenly crumbly.
In another bowl whisk the milk, eggs, vanilla extract, and almond extract together. Add half of this mixture to the flour in the bowl, and beat until just combined. Then add the remaining mixture, and, again, beat until just combined.
Now beat it all at high speed for 15 seconds.
Put the batter in the prepared baking pan, and smooth the top with a spatula.
Bake on the middle rack of the oven for about 35 minutes, until a cake tester comes out clean. The top should spring baked when pressed with your finger. Do not open the oven to check until at least 30 minutes have passed.
Remove the cake from the oven, place it on a rack, and after ten minutes, run a knife around the edges, and turn out onto a plate. Remove the parchment, and let cool completely before serving.
This cake can be iced or not. I served it with macerated strawberries and vanilla ice cream. Softly whipped heavy cream would also be lovely, scented with a little Amaretto if you wish.