1 cup unsalted butter, cubed and divided
2 cups granulated sugar
1 cup water
1/2 cup vegetable oil or canola oil
1/2 cup whole buttermilk
2 large eggs, lightly beaten
1 tablespoon plus 1 teaspoon orange zest, divided
1/2 teaspoon orange extract
1/2 teaspoon almond extract, divided
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt, divided
1/3 cup whole milk
1 (16-ounce) bag confectioner's sugar
1/3 cup sliced toasted almonds
First, you preheat the oven to 400 degrees and spray 15x10 rimmed baking sheet with baking spray with flour.
Then melt half a cup butter on high heat until just melted about a minute, then beat graduated sugar, 1 cup water, oil, buttermilk, eggs, 1 tablespoon zest, orange extract, and 1/4 teaspoon almond extract with mixer on medium speed until well combined.
Whisk together flour, baking soda, and 1/4 teaspoon salt then add to the sugar mixture Palma beat until well combined stopping to scrape sides of Bowl. Spread the batter into the prepared pan. Baked for 20 minutes until wooden pick comes out clean when inserted in the middle. Then cool for 20 minutes and while cooling microwave 1/2 cup of butter and milk until butter is just melted about 1 minute. Mixed together confectioner's sugar and remaining 1/4 teaspoon salt add to the milk mixture. And also add the fourth teaspoon almond extract, beat until combined. Then spread the frosting on the slightly warm cake, and sprinkle with almonds. Enjoy! This recipe is found in Paula Deen's magazine July/August 2018 page 78.
