This is a slightly dense, rich cake with a lovely almond fragrance.
3 1/2 Cups flour
4 Teaspoons baking powder
2 Cups white sugar
1 Cup (2 sticks) cold butter
1 1/2 Cups milk
2 Teaspoons almond flavoring
1 Cup brown sugar
4 Tablespoons flour
4 Tablespoons cold butter
1 Teaspoon cinnamon
1 Cup chopped nuts, optional
For the cake: Sift the flour, baking powder, and sugar together. Cut in the cold butter (use a food grater if you have one). Combine the eggs, milk and almond separately, then add to the dry stuff, half at a time. Pour HALF the batter into a greased 13×9″ pan.
Combine the crumb mixture, and spread HALF of it on top of the batter. Pour the rest of the batter on top, then use up the rest of the crumbs on top of that.
Bake 350* 45 – 55 minutes. Meanwhile, make the
2 Cups powdered sugar, sifted
3-4 Tablespoons hot milk,
1/2 – 3/4 Teaspoon almond extract
Beat this as smooth as you can get it, then drizzle it over the warm cake.
The next time I make this I’m going to make half again the amount of crumb. It was kind of skimpy,