Swedish Almond Cake

cooking.nytimes.com

bonjourbeluga

subheading: FOR THE CAKE:

½ cup plus 6 tablespoons/200 grams unsalted butter, melted and lukewarm, plus more unmelted butter for greasing the pan

2 cups minus 2 tablespoons/240 grams all-purpose flour, plus more for dusting the pan

1 teaspoon baking powder

¼ teaspoon fine sea salt

1¼ cups/250 grams granulated sugar

2 large eggs, at room temperature

⅔ cup/160 milliliters whole milk, lukewarm

2 teaspoons vanilla extract

subheading: FOR THE TOPPING:

7 tablespoons/100 grams unsalted butter, cut into small chunks

¾ cup/75 grams sliced almonds

½ cup/100 grams granulated sugar

2 tablespoons all-purpose flour

2 tablespoons whole milk

Directions at cooking.nytimes.com

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