TOPPING-
2/3 c Flour, all-purpose
1/2 c Light brown sugar — packed
1 c Slivered almonds — or
Chopped
Blanched almonds
1/2 c Unsalted butter;1 stick
Chilled and cut in 8 pieces
CAKE-
2 c Flour, all-purpose
1/2 ts Baking soda
1 ts Baking powder
1/2 c Unsalted butter — room
Temp
1/2 c Sugar
1/2 ts Almond extract
2 lg Eggs
1 c Orange marmalade — or
Rasp-
OR raspberry jam
1/2 c Buttermilk — room temp
Make the topping: 1. Place all ingredients in a food processor and pulse
until the mixture forms curds and holds together when pressed between your
fingers. Leave in processor until needed. Make the cake: 1. Heat oven to
350-degrees. 2. BUTTER and FLOUR a 9 x 12 inch baking pan. 3. Measure the
FLOUR, BAKING SODA and BAKING POWDER into a mixing bowl and whisk to
combine. Set aside. 4. Cream the BUTTER, SUGAR and ALMOND EXTRACT with an
electric mixer on medium speed. 5. Add the EGGS (without the shells), one
at a time, beating for a minute after each addition. (Don’t be alarmed if
it looks curdled. 6. Mix in the marmalade or jam on low speed. 7. Mix in
half the FLOUR mixture on low speed and beat just until it is incorporated.
8. Add the BUTTERMILK and mix. 9. Add the rest of the FLOUR and beat just
until smooth. 10. Spread the batter in the pan, using a spatula to help get
an even layer. 11. Sprinkle the topping over the cake and pat gently into
the batter with your fingertips. 12. Bake 40 to 45 minutes, until a
toothpick inserted in the center comes out clean and the cake starts to
pull away from the sides of the pan. 13. Cool the cake in the pan on a rack
for 20 to 30 minutes before serving, or, wait until it reaches room
temperature.
Yields
12 Servings
