Preheat oven to 350º F.

Spray pan well with cooking spray. Make sure to get the sides of the cake pan as this is where the cake tends to stick and you don’t want that to ruin the pretty appearance. You could also coat the pan with butter.

Sprinkle sliced almonds along the bottom of the pan.

In a large mixing bowl, beat egg with a hand blender.

Add sugar, almond extract, and milk. Beat well.

Add flour and baking powder. Mix well but don’t overmix.

Add butter and mix well.

Pour mixture into prepared pan. Bake for 40-50 minutes in a preheated oven or until golden brown.

As different oven temperatures vary, Insert a toothpick after 40 minutes to check doneness. If it comes out clean, the cake is done.

Let the cake cool completely on a wire rack before removing it from the pan. This is the biggest mistake people make with this cake as it can easily break if you try to get it out early.

Once the cake is completely cooled, turn the pan over on a flat serving plate and tap it all over. Hopefully it will release easily. You can use a plastic knife to gently run around the edges if it sticks.

Sprinkle the top of cake with powdered sugar. I like to sprinkle almonds around the serving platter for decoration.