Browned Butter Almond Cake created by: Almond Board of California

servings 16
ingredients 1 cup slivered almonds
1 cup butter
2 1/4 cups flour
1 cup light brown sugar, firmly packed
1/4 cup sugar
3 tsp. baking powder
1 tsp. salt
1 1/4 cups milk
2 eggs
2 tsp. vanilla
1/2 tsp. almond extract
3 cups powdered sugar
preparation Spread almonds in shallow pan. Toast at 350°F for 10 minutes or until lightly browned, stirring once or twice; cool.  In a small saucepan or skillet brown butter until bubbly and golden, over medium-high heat, stirring occasionally.  Remove from heat. In large mixing bowl combine flour, brown sugar, sugar, baking powder, salt, 1 cup milk, eggs, 1/2 cup browned butter, 1 tsp. vanilla and 1/4 tsp. almond extract. Beat 2 minutes at medium speed. Stir in 2/3 cup almonds. Pour into greased and floured 9 x 13 x 2-inch pan. Bake 350°F, 25 minutes; cool. Combine remaining 1/2 cup browned butter, 1/4 cup milk, 1 tsp. vanilla ad 1/4 tsp. almond extract with powdered sugar. Beat until smooth. Spread on cake. Sprinkle with remaining 1/3 cup toasted almonds.