Rehruecken Almond Crusted Butter Cake

Step 1: Preheat oven to 300oF.

Step 2: Butter a loaf/tube pan or a Rehruecken style pan (Refer to Note 1 below) and coat the sides with the almonds. To the bottom of the pan add additional sliced almonds or whole almonds to each of the grooves of the Rehruecken pan (which should equal to about 18 whole almonds).

Step 3: Sift flour, baking soda; set aside.

Step 4: In a large bowl, cream the butter an electric mixer until light. Gradually add the sugar and beat until light and fluffy.

Step 5: Add the eggs, one at a time and beating after each addition until smooth.

Step 6: Mix in the vanilla and almond extracts and the salt.

Step 7: Gradually fold in the flour mixture and buttermilk, beating until smooth and fluffy.

Step 8: Spread the batter evenly in the prepared pan.

Step 9: Add additional sliced almonds over top with a sprinkling of Demarara sugar (refer to NOTE 2) for a crunchy top if using a loaf/tube pan. If using a Rehruecken pan, add the whole almonds to the bottom as described in Step 2 within the Method of this recipe. .

Step 10: Bake for 1 hour and 15 or 25 minutes or until the cake is golden brown and a cake tester inserted in the center comes out clean.

Step 11: Let the cake cool in the pan for 15 minutes, then unmold right side up (Refer to Note 2) on a wire rack to cool completely. Cut into slices to serve.

NOTE 1: This cake tends to stick, therefore be liberal buttering up your pan for better results when removing the cake to the serving plate.

NOTE 2: If using a Rehruecken pan the grooves designed on the bottom of the pan are meant to be at the top of the cake when cake gets inverted to plate. If using a loaf/tube pan and you have decided to sprinkle the almonds and Demerara sugar, the cake is meant to be place on plate with the Demarara sugar facing the top.