MAKES 1 9” CAKE
FOR THE CRUMB TOPPING
FOR THE CAKE
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 60 mins
In a large bowl, whisk together the flour, brown sugar, slivered almonds, and salt. Use a pastry cutter to cut in the almond paste until no large chunks remain. Stir in the melted butter until thoroughly combined. Set aside while prepping cake.
Preheat oven to 350ºF. Generously butter a 9" round, 3" high spring-form pan or push-pan and dust with flour.
In a medium bowl, whisk together the flour, baking powder and salt.
In the bowl of a stand mixer fitted with the wire whip attachment, or using a large bowl and handheld electric mixer, cream together the butter and sugar on medium-high speed until light and fluffy. Beat in the eggs one at a time, until fully incorporated. Beat in the almond extract.
With mixer on low speed, gradually add the flour mixture and milk to the batter in thirds, alternating between each and beginning and ending with the dry ingredients. Wipe down beater and bowl as needed and mix just until evenly combined.
Transfer batter to prepared pan, spreading out in a flat, even layer. Top with preserves, spreading out evenly to cover. Crumble topping over preserves, squeezing into large clumps as you go.
Bake cake in preheated oven for 50-60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow to cool completely in pan on a wire rack before removing from pan and serving.
Leftovers can be stored in an airtight container. Any exposed cake is best covered with plastic wrap to prevent drying out.
Recipe by / Author: Alexandra Azary