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cherylcolman
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Preheat oven to 350F. Butter and flour a 6” round springform pan OR grease and line a standard loaf pan with parchment paper.
Start by preparing the cinnamon almond paste. In a medium bowl, combine the almond butter, softened butter, brown sugar, almond flour, and almond extract.
In a medium bowl, sift together the flour, baking powder, cinnamon, and salt. Set aside.
In a separate large bowl, cream together the butter and sugar until fluffy and creamy (~5-6 minutes).
Add in the eggs, and beat for another minute. Then add the buttermilk and vanilla, and beat until incorporated.
Add the dry ingredient mixture into the wet, and mix until just combined.
Add ½ of the batter into the prepared cake or loaf pan, and spread. Then dollop or scoop ½ of the cinnamon almond paste on top. Repeat the process one more time. Then use a toothpick or butter knife to swirl the paste and batter around slightly.
Top with the sliced almonds.
For a 6” cake, bake at 350F for 60-75 minutes.
For a loaf pan, bake at 350F for 45-50 minutes, until golden brown and a toothpick inserted into the middle comes out with most crumbs.
Remove and let cool for 10-15 minutes in the pan, and then transfer to a wire cooling rack.
While cooling, whisk together the ingredients for the almond glaze in a medium bowl. Drizzle the top with the almond glaze.
Slice and serve warm.