Classic Almond Ricotta Cake

Ingredients 1/2 cup unsalted butter, softened 1 cup sugar 2 large eggs, room temperature 1-1/4 teaspoons almond extract 1 teaspoon vanilla extract

1-1/2 cups all-purpose flour 1-1/4 teaspoons baking powder 1/4 teaspoon salt 1 carton (15 ounces) whole-milk ricotta cheese 3/4 cup sliced almonds Confectioners' sugar, optional

Directions Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. 

Beat in extracts. Sift flour, baking powder and salt together; gradually add to creamed mixture alternately with ricotta.

Spread into a greased 9-in. springform pan. Sprinkle with almonds.

Bake until a toothpick inserted near the center comes out with moist crumbs, 45-50 minutes. Cool on a wire rack for 15 minutes. 

Loosen sides from pan with a knife; remove rim from pan. Allow cake to cool completely. If desired, dust with confectioners' sugar before serving.