Almond Cake

Almond cake, a recipe I posted several days ago, can be flavoured however you like, just change the extract flavour and leave top plain or with whatever topping you prefer, I recently made this cake with vanilla extract with coarse salt very lightly sprinkled on top, giving it a faint sweet and salty flavour

This is the original Almond Cake pictured above

Whenever you make this cake, plan ahead, use in season fruit, or lemon, or vanilla. The texture is light and fluffy and will take any number of toppings or go with fruit and whipped cream. A nice caramel sauce would also go well, served under the cake, then with fruit or as a drizzle on top.

Easy Caramel Sauce

1/2 cup butter
1 cup brown sugar
Pinch of salt
1/2 tablespoon vanilla
1/2 cup heavy cream, half and half, or evaporated milk(not light,and not 2% Evaporated milk)

Place all ingredients into large sauce pan, heat on medium stirring until sugar and butter dissolve, bring to boil, boil for 2 minutes, stirring all the time, so the mixture doesn't burn on the bottom, the sauce is ready when it is thick enough to coat the back of the spoon. Let it cool slightly, put into mason jar, refridgerate remainder, lasts two weeks, if you can keep it that long, it's just too delicious