Preheat oven to 350°. In a large bowl, stir together flour, sugar, butter, eggs, almond extract, and salt. Spray two 9-in. pie pans with cooking oil. Divide batter evenly between pans and sprinkle each with half of the almonds. Bake until light brown around edges, about 30 minutes. Serve warm or at room temperature.
The Twist: Layer Them. To quickly transform these modest cakes into showpieces, use a serrated knife to carefully slice each cake horizontally into 2 even layers. Whip 4 cups heavy cream with 1 cup sugar until stiff peaks form. Spread each bottom layer with 1 cup of the whipped cream and sprinkle with fresh raspberries. Add top layers and spread with remaining whipped cream; top with more raspberries. (If you only want to layer 1 of the cakes, just halve the amounts here.)
I make this all the time, and folks love it. I bake in a 9 x 13 " pan for 30 minutes until lightly browned. Cool for 30 minutes. This was first published in Sunset Magazine in 2006 so i would recommend you give them credit.
These could not have been easier, and were a hit at our block party last night! If you like the flavor of almond, you will really like these. At first I balked at the 2T. of almond extract, but went ahead and followed the recipe--delicious! You can think of them as a moist cookie, and cut each cake (I used a pizza cutter with great success) into at least 12 pieces, and very easily more.
I think even my non-cooking husband (who consumed a lot of them) could make this by himself. I will definitely make these again.