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Everyone needs a cake recipe in her back pocket that requires no fancy icing or special finishing touch. That’s just one of the reasons we can’t get enough of this caramel almond cake. We start with a simple cake batter. Then right before it’s done baking, we top the cake with a mixture of slivered almonds and sugar, and return it to the oven. Those last 15 minutes is when the magic happens: The mixture turns into a sweet, crunchy caramel crust. Trust us when we say it’s better than frosting.
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