Butter Almond Torte

adapted by Laura Rehrmann via Laurie Latta

submitted by Kathy Lindenbaum

preparation time: 20 minutes

serves 8 plus

1½ cups sugar

¾ cup melted butter

2 eggs

1 teaspoon almond extract

1½ teaspoons vanilla

¼ teaspoon salt

1½ cups flour

3 tablespoons slivered almonds

1 tablespoon sugar

Crème fraîche for garnish

Preheat oven to 350 degrees F.

Mix sugar and melted butter. Add eggs and beat. Then add almond extract and vanilla and mix. Measure flour and salt together and pour over butter mixture. Beat together until mixed.

Cover the inside of a 9-inch round cake pan with foil and smooth out the folds. Spray with Pam or butter the foil. Pour batter into the cake pan. Top with slivered almonds and 1 tablespoon sugar.

Bake for 30 to 35 minutes.

Cool cake completely. Pull out the cake using the foil. Slice into wedges and serve with crème fraîche.