Ingredients:
2 cups flour
1 cup sugar
1/4 cup vegetable oil
1 cup buttermilk ( see note)
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon almond extract
1/3 cup sliced almonds
1 tablespoon icing sugar
Directions:
Place all ingredients except slice almonds and icing sugar in a bowl.
Note: If you don’t have buttermilk, put 2 teaspoons of vinegar in the measuring cup and fill to one cup with regular milk.
Mix at low speed until all ingredients are moistened.
Scrape down bowl.
Turn mixer to high and beat for 3 minutes.
Pour into a greased and floured 9″ by 13″ pan and sprinkle with the almonds.
Bake at 350F for 30-35 minutes.
Sprinkle with the icing sugar. (I use my tea strainer to shake the sugar over the cake. Just put the sugar in the strainer and tap it.).
Servings: 8
Time preparation: 10 min.
Time total: 45 min.