I’m up to my ears at my new job, keeping many plates spinning and meeting daily challenges. My boss is a Type A poster child—constantly regrouping, relentlessly brainstorming, and perpetually squeezing every bit of ability/potential/experience out of everyone around him. We’ve got an amazing team, thank goodness. These are highly proactive folks who take incredible pride in what they do.

It’s been a whirlwind… but it came to a screeching halt this weekend when my car (slightly overdue, as a matter of fact, for its 100K maintenance work) stopped dead at an intersection late Saturday night, and would not be roused to even limp over to a decent parking spot. Bottom line: We were somewhat stranded for the next two days, and while Monday became simply Work from Home Day, Sunday Errand Day became Sunday Baking Day!

I’ve been saving this recipe I tore from a 2008 Sunset Magazine. That’s FOUR YEARS. Submitted by Karen Bagshaw of San Francisco, it looked incredibly easy and super delicious. I’ve rotated it through my To File box all that time, picking it up and saying, “I’ve just got to do this!” and then putting it back in the box.

“It’s time,” proclaimed the universe, “that you bake those almond cakes.” And so I did.

Easy Almond Cakes

It was easy, and they were delicious. Here’s the recipe:

Easy Almond Cakes
1 2/3 cups flour
1 1/2 cups sugar
1 cup unsalted butter, melted
2 eggs, lightly beaten
2 tbsp. almond extract
1/4 tsp. salt
Cooking-oil spray (I just used a paper towel to wipe the butter from the sides of the saucepan I melted the butter in, and wiped that onto my baking dishes)

Makes two cakes
Preheat oven to 350°.
In a large bowl, stir together flour, sugar, butter, eggs, almond extract, and salt.
Butter (or spray) two 9-inch pie pans.
Divide batter evenly between pans and sprinkle each half of the almonds.
Bake until light brown around edges, about 30 minutes.
Serve warm or at room temperature.

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