• Preheat the oven to 325 degrees F.
• Grease and flour three 8x2 round cake pans. We also like to line ours with circles of parchment paper (optional).
• Divide up the half cup of crushed almonds, sprinkling into the bottom of each prepared pan. (To crush/chop, you can use a food processor or bullet blender, or you can place almonds in a ziplock bag and crush with a rolling pin. Crush to the size you like- ours were fairly small but not super fine.)
• Add the remaining ingredients to the bowl of your mixer.
• Mix the ingredients on low speed with an electric mixer for about 15 seconds to incorporate, then mix on medium speed for two minutes. Scrape down the bottom and sides of the bowl with a rubber spatula as needed.
• Pour into prepared pans (over the crushed almonds), and bake at 325 degrees for 22-25 minutes or until an inserted toothpick comes out clean or with just a few crumbs attached. (If you don't have a toothpick, you can insert a thin, sharp knife.)
• Cool the baked layers in their pans on a wire rack for ten minutes before turning out.

For the Almond Cream Cheese Frosting

• Add the softened butter to the bowl of your mixer. Beat on low to medium speed until the butter is smooth. Cut the softened cream cheese into pieces and add to the butter, along with the salt, mixing at low to medium speed until incorporated.
• Add the vanilla and almond extract. Gradually add the powdered sugar mixing on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
• Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.

Frosting and Decorating

• Once the cake layers have cooled completely, place the first cake layer on the cake pedestal. Spread the top with a layer of cream cheese frosting. Follow with the second layer and repeat. Top with the third cake layer and frost the top and sides with a thin layer of frosting. As an optional step, we like to chill the cake for 15 minutes in the freezer (or longer in the refrigerator) to firm things up a bit.
• Then, frost the second layer of frosting and decorate however you like. We used sliced almonds for a bottom border, and piped a braided top border with a tip 21.

Refrigeration

• Because of the cream cheese frosting, this cake should be refrigerated (in an airtight container, in a bakery box, or under a cake dome). However, for the very best flavor and texture, you should remove it from the refrigerator 2-3 hours before serving. This will allow the cake and frosting time to warm and soften.