1/2 c. unsalted butter
1 c. sugar
2 eggs
1 tsp. almond extract
1 c. all purpose flour
1/2 tsp. baking powder
Pinch of salt
Topping: chocolate chunks, walnuts, slivered almonds (or raspberries after cooked)

Preheat to 350 degrees. Line bottom of an 8 inch springform pan with waxed paper and grease sides. Cream butter and simmer until light; add eggs one at a time beating well after each one; add almond extract and mix well.

Combine flour, baking powder and salt. Beat dry ingredients into egg mixture just until smooth. Spread batter evenly into pan. Top with chocolate chunks, walnuts, almonds, etc.

Bake for 25 to 30 minutes until tester comes out clean. Cool 10 minutes before removing rim. Best eaten same day.