Ingredients
- Cake:
- 2 1/2 c. flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 sticks unsalted butter, softened
- 1 1/4 c. sugar
- 3 large eggs
- 3/4 c. milk
- 1 tsp. almond extract
- Topping:
- 1 c. powdered sugar
- 1/2 tsp. almond extract
- 2 Tbsp. sliced almonds, lightly toasted
Preparation
Step 1
Heat oven to 350. Coat a 9x5x3" loaf pan with Pam.
Cake:
In medium bowl combine flour, baking powder and salt. Set aside. In large bowl beat butter with electric mixer until smooth. Add sugar and beat until light-colored, about 2 min. Add eggs, one at a time, beating well after each addition. On low speed, beat in half the flour mixture. Scrape down sides of bowl and beat in milk. Add remaining flour mixture and the almond extract and beat until smooth. Spread into prepared pan.
Bake for 1 hour and 5 minutes or until crowned and set. Cool in pan on wire rack for 10 min. then invert to remove and cool upright on rack.
Topping:
In medium bowl combine powdered sugar, 4 tsp. water and the almond extract. Whisk until smooth. Spread over cooled cake and top with toasted nuts. Let icing dry at least 15 min. before slicing.