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Heat your oven to 160C fan-forced (180C conventional).
Combine the flour, baking powder and salt in a medium bowl and whisk to combine.
In a separate bowl combine the sugar, eggsand almond extract and mix to combine.Add the milk and melted butter and mixwell.
Fold the dry ingredients into the wet ingredients, then transfer the batter to a lined 1.2-litre loaf tin and bake for 55 minutes, or until a skewer inserted into the cake comes out clean.
While the cake is baking, make the topping. Heat a medium saucepan over medium heat and dry-toast the almonds until lightly browned and fragrant. Remove from the saucepan and add the butter, brown sugar and vanilla and bring to a boil. Stir the almonds and salt through the butterscotch mixture.
Remove the cake from the oven and pour the almond mixture over the cake, then return it to the oven for a further 10 minutes.
Remove the cake from the oven and cool for 20 minutes, then remove from the tin and cool completely.
Slice the cake and serve with a good dollop of sour cream and a black coffee.