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Almond Brickle Cake

Ingredients: 1/2 Cup(s) Blanched Almonds, sliced 1/3 Cup(s) Sugar 1/2 Cup(s) Unsalted Butter 1/4 Cup(s) Honey 1 Tablespoon(s) Milk 1/2 Cup(s) Unsalted Butter, softened 2 Eggs 1 Teaspoon(s) Almond Extract 1 3/4 Cup(s) Flour 1/2 Teaspoon(s) Salt 2 Teaspoon(s) Baking Powder Directions: Preheat oven to 350. Grease 8-inch square pan. In a small saucepan, combine almonds, 1/3 cup sugar, 1/2 cup butter, honey and 1 tablespoon milk. Cook over medium heat until sugar melts, bring to a boil and boil for 5 minutes. Remove from heat and set aside. Cream 1/2 cup butter and 2/3 cup sugar until light and fluffy. Add eggs, almond extract, and milk. Add 1 cup of flour, the salt and baking powder. Beat until well blended. Stir in, by hand, the remaining 3/4 cup flour. Spread batter in greased pan. Spoon almond mixture over batter and spread evenly. Bake for 35-40 minutes or until toothpick inserted in center comes out clean.
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