• Preheat the oven to 350℉. Grease and flour (I use baker's spray) an almond loaf pan or equivalent (see notes).
• In a medium bowl, whisk together the sugar, egg, almond extract, and milk until smooth.
  1¼ cup white granulated sugar, 1 large egg, room temperature, 2 teaspoon pure almond extract, ⅔ cup whole milk, room temperature
• Add the flour, baking powder, and salt, and whisk until well combined. Pour in the melted butter and continue whisking until the batter is smooth. It will appear slightly gummy, but still be pourable.
  1¼ cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon Kosher or fine sea salt, ½ cup (1 stick) unsalted butter, melted and slightly cooled
• Scatter the sliced almonds evenly over the bottom of the prepared pan if using the rehrucken or Bundt pan (otherwise reserve the almonds for the top of the batter before placing it in the oven). Pour the batter on top of the almonds. Bake for 35-45 minutes, or until a tester comes out clean and the edges are a crisp golden brown. Cool in the pan for at least 15 minutes, then invert onto a plate to finish cooling. Once fully cooled, dust with powdered sugar (or drizzle with vanilla icing) and serve at room temperature.
  ¼ cup raw sliced almonds, powdered (confectioner's) sugar for dusting

Optional Vanilla Glaze

• Whisk the powdered sugar, vanilla, and milk until you reach your desired consistency (use less milk for a thicker glaze, and more for a thinner glaze). Drizzle or spoon over cooled cake.
  1 cup powdered sugar, ¼ teaspoon pure vanilla extract or vanilla bean paste, 1-3 tablespoon milk