2/3 c. butter
1/4 tsp. almond extract
2 tsp. baking powder
1 c. sugar
CARAMEL-Almond Topping
2 tbsp. Half and Half
1 1/2 c. flour
4 eggs, room temperature

In small saucepan over low heat melt butter. Remove from heat. Stir in Half and Half and extract; set aside. Mix well flour and baking powder; set aside. In large bowl beat eggs slightly. With electric mixer on high speed, gradually add sugar. Beat until mixture is pale-colored and thick enough to leave swirls around beaters; it should also fall in a ribbon and mound at bottom when beaters are lifted (beating can take up to 20 minutes).

Stir in flour mixture alternately with butter mixture until well blended. Pour into greased 9-inch springform pan. Bake in preheated 375 degree oven 40 minutes or until top is firm and golden. Carefully spoon hot Caramel-Almond Topping evenly over top.

Bake 8-10 minutes longer or until topping is bubbly and golden. Cool in pan on rack 5 minutes. Run knife around edge of cake to loosen; remove sides of pan. Serve warm or cool. Slice with a sharp knife.

CARAMEL-ALMOND TOPPING:

1/4 c. butter
1/3 c. packed brown sugar
3/4 c. blanched sliced almonds
1 tbsp. Half and Half
1 tbsp. flour

In small saucepan over low heat melt butter. Stir in Half and Half and sugar. Stir in flour until smooth; continue stirring until mixture comes to boil; add nuts.