Preheat your oven to 350°F (175°C).

Grease a 9-inch round cake pan and line the bottom with parchment paper.

In a large bowl, cream together the sugar and butter until light and fluffy.

Beat in the eggs, one at a time, then add the vanilla and almond extracts.

In a separate bowl, mix the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

Pour the batter into the prepared pan and spread evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a small saucepan, combine the brown sugar, butter, and heavy cream.

Heat over medium heat, stirring constantly, until the mixture comes to a boil.

Reduce heat and simmer for 2-3 minutes, stirring occasionally, until the caramel thickens.

Remove from heat and stir in the vanilla extract.

Place the cooled cake on a serving plate.

Pour the warm caramel sauce over the cake, allowing it to drip down the sides.

Sprinkle the sliced almonds over the caramel.

Allow the caramel to set for about 20 minutes before slicing.

Serve the cake at room temperature or slightly warm. Enjoy with a cup of coffee or tea!