This cake was origanlly published in Bon Apetit in 1977.  I really dont usually like cake but this one is very thin, and the topping is just the best.  I made mine with Cup4Cup gluten free flour.  Enjoy.

1 cup all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/3 cup melted butter, cooled to room temperature
2/3 cup sliced almonds

Hot Almond Syrup
3/4 cup granulated sugar
6 tablespoons water
1/2 teaspoon almond extract
Preheat oven to 350°F.

Combine flour, sugar, baking powder, baking soda and salt. Set aside.

Beat egg, buttermilk and vanilla extract together until smooth. Stir in melted butter.

Add flour mixture and mix with spoon until nearly smooth.

Turn into a buttered 9″ springform pan.

Bake until center of cake springs back when lightly touched, about 35 minutes.

Remove from oven.

While is hot, cover top with sliced almonds.

Slowly pour Hot Almond Syrup even over, letting syrup soak into cake.

Broil about 6″ from heat until almonds are lightly toasted.

Cool on rack 15 minutes.

Using knife or spatula, loosen sides between pan and cake, then cool completely before releasing springform pan.

Hot Almond Syrup: In 1-qt saucepan combine sugar and water.

Boil until mixture reaches 220F on candy thermometer.

Remove from heat and add almond extract; stir well.