Cream the butter and sugar, mix in the caramel sauce, and beat in the eggs one at a time.
Mix flours, baking powder and salt before mixing into the wet ingredients.
Pour into a greased 9 inch baking pan and sprinkle on the almonds before baking in a preheated 350F/180C oven until the top is lightly golden brown and a toothpick pushed into the centre comes out clean, about 25 minutes.
When you remove the cake from the oven, pierce it many times with a thin knife or large toothpick, pour on the caramel sauce and let it soak in while the cake cools. Optionally sprinkle on some flaked salt fop a salted caramel version!
Nutrition Facts: Calories 542, Fat 33g (Saturated 15g, Trans 0.9g), Cholesterol 121mg, Sodium 309mg, Carbs 55g (Fiber 2g, Sugars 13g), Protein 8g
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