1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon almond extract
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup evaporated milk
1 cup almond flour
3/4 cup all purpose flour
1/2 cup finely chopped roasted, salted almonds
8 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 a package (7 ounce) almond paste
1 large egg
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
Heat oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray.
In a large mixing bowl, using a mixer on medium speed, beat together butter and 1 cup sugar until creamy. Beat in 2 eggs, almond extract, baking powder, baking soda and salt until well combined - about 1-2 minutes. Reduce mixer speed to low and beat in evaporated milk, almond flour and all purpose flour until just combined. Pour cake filling into prepared pan. Evenly sprinkle almonds on top.
In a separate large mixing bowl, using a mixer on medium speed, beat together cream cheese, sugar and almond paste until creamy and well combined - about 1-2 minutes. Beat in 1 egg until just combined. Spread cream cheese layer over almond layer. Bake 35-40 minutes, or until light golden brown and no longer wobbly. Cool completely on a wire rack.
To make the whipped cream, in a large mixing bowl, using a mixer on medium speed, beat together cream and confectioners' sugar until stiff peaks form. Spread whipped cream over cake.
Makes 10 servings