This is a moist and tender cake. I made a few adaptations...1 1/2 teapoons vanilla and 1/2 teaspoon almond extract. I also used slivered honey almonds...using only 1 cup and reserving 1/4 cup for the topping...added 1 teaspoon cardamom and my frosting was an almond cream cheese frosting. Overall...a very nice cake! Moist and a bit of crunch with the almonds.