1 c. sifted flour
3/4 c. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 egg
1/2 c. buttermilk
1/2 tsp. vanilla
1/3 c. melted butter, cooled to room temperature
2/3 c. sliced almonds

HOT ALMOND SYRUP:

3/4 c. sugar
6 tbsp. water
1/2 tsp. almond extract

Boil sugar and water to 220 degrees on candy thermometer. Remove from heat and add almond extract. Stir.

Sift flour, sugar, baking powder, soda and salt into bowl. In another bowl beat egg, buttermilk and vanilla together until smooth. Turn into a buttered 9 inch springform pan. Bake until center of cake springs back when lightly touched, about 35 minutes at 350 degrees. Remove from oven.

While cake is hot, cover top with almonds. Slowly pour Hot Almond Syrup evenly over, letting syrup soak into cake. Broil about 6 inches from heat until almonds are lightly toasted. Cool in rack. Using knife or spatula, loosen sides between pan and cake, then cool completely before releasing springform. Makes 8-10 servings.