• Preheat oven to 350° degrees Fahrenheit. Grease an 8 inch cake pan and set aside. In a small mixing bowl mix together 1¾ cup all-purpose flour, ½ tablespoon baking powder and ¼ teaspoon salt.
• In a large mixing bowl, mix together ¾ cup softened unsalted butter and ⅔ cup light brown sugar with a high speed mixer. Blend on high until light and fluffy, scraping sides occasionally.
• Add in 4 large eggs, ½ cup canola oil and 2 teaspoon McCormick almond extract and continue mixing on medium speed until fully incorporated. Add in ½ cup slivered almonds and repeat with flour mixture until cake batter is smooth.
• Pour batter into a greased 8” cake pan and bake on center rack for 40-50 minutes or until a toothpick comes out clean.
• Remove from the oven and transfer to a cooling rack and let it sit for 15 minutes. Using a sharp knife, slide along the edges of the cake to be sure it isn’t sticking. Transfer the cake to your desired serving dish.

To make the brown butter icing

• Add ¼ cup unsalted butter in a small skillet over medium heat. Allow butter to bubble and start to turn a light amber color. Remove from heat and transfer to a small bowl. Mix in 1 cup powdered sugar, ¼ cup heavy cream, and 1 teaspoon McCormick almond extract and whisk until smooth.
• Pour almond glaze over the almond cake, sprinkle with slivered almonds and serve.