Step 1
Heat your oven to 160C fan-forced (180C conventional).
Step 2
Combine the flour, baking powder and salt in a medium bowl and whisk to combine.
Step 3
In a separate bowl combine the sugar, eggs
and almond extract and mix to combine.
Add the milk and melted butter and mix
well.
Step 4
Fold the dry ingredients into the wet ingredients, then transfer the batter to a lined 1.2-litre loaf tin and bake for 55 minutes, or until a skewer inserted into the cake comes out clean.
Step 5
While the cake is baking, make the topping. Heat a medium saucepan over medium heat and dry-toast the almonds until lightly browned and fragrant. Remove from the saucepan and add the butter, brown sugar and vanilla and bring to a boil. Stir the almonds and salt through the butterscotch mixture.
Step 6
Remove the cake from the oven and pour the almond mixture over the cake, then return it to the oven for a further 10 minutes.
Step 7
Remove the cake from the oven and cool for 20 minutes, then remove from the tin and cool completely.
Step 8
Slice the cake and serve with a good dollop of sour cream and a black coffee.
