Shirley Savis's Amendoa Cake

• 13 cup unsalted butter, melted and cooled to room temperature, plus some for greasing the pan
• 1 cup sifted all-purpose flour
• 1 1/2 cups plus 2 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg, cold
• 1/2 cup cold buttermilk
• 1/2 teaspoon vanilla extract
• 23 cup sliced almonds
• 1/2 teaspoon almond extract

1. Preheat the oven to 350 degrees.
2. Grease a 9-inch round springform cake pan.
3. Sift together the flour, 3/4 cup plus 2 tablespoons sugar, baking powder, baking soda and salt.
4. Beat together the egg, buttermilk and vanilla until smooth.
5. Stir in the butter.
6. Pour into the flour mixture and beat with a spoon until nearly smooth.
7. Pour into the pan.
8. Bake until the center of the cake springs back when lightly touched, 25 to 35 minutes.
9. Immediately sprinkle the top evenly with almonds.
10. Turn on the broiler.
11. Meanwhile, combine the remaining 3/4 cup sugar with 6 tablespoons water in a pot and boil until the mixture reaches 220 degrees on a candy thermometer.
12. Remove from the heat and stir in the almond extract.
13. Slowly pour the hot almond syrup evenly over the cake, letting it soak in.
14. Broil about 6 inches from the heat until the almonds are lightly toasted, about 1 1/2 minutes.
15. Unmold and cool.

unsalted butter, flour, sugar, baking powder, baking soda, salt, egg, cold buttermilk, vanilla, almonds, almond

Taken from cooking.nytimes.com/recipes/6903 (may not work)