This is the classic creaming method for cake mixtures
Beat butter & sugar until light in color and fluffy.
Beat in eggs, one at a time.
The creaming method adds the dry and liquid ingredients alternately to the butter mixture.
The usual method is a third of the flour, half the milk, a third of the flour, the remaining milk, and finally the remaining flour; it's helpful to scrape the bowl midway through this process.
Adding flour and liquids alternately ensures all the liquid (usually milk) will be thoroughly absorbed into the batter. If there's a high amount of butter or other fat in the batter, it's hard to get the liquid totally mixed in; the alternating technique helps reduce the percentage of fat overall (by adding some flour first). It also facilitates the formation of gluten, which binds the batter together.
Pour batter into cake pan, and top with almond slices.
Bake at 350°f for 45 minutes.
Allow to cool, then dust with powdered sugar.
