- 2 cups all purpose flour
- 1 1/2 cups sugar
- 1/2 cup nonfat dry milk
- 1 tablespoon baking powder
- 2 pinches salt
- 1 1/2 sticks unsalted butter, melted
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 8 ounces cream cheese, at room temperature
- 1 box confectioners' sugar
- 1/4 teaspoon almond extract
Grease and flour a 9- by 13-inch baking pan and preheat the oven to 350°F.
In a large mixing bowl, combine the flour, sugar, dry milk, baking powder and salt. Add the melted butter, 1 of the eggs, and 1 teaspoon of the vanilla and stir until well-blended. Press onto the bottom of the baking pan in an even layer.
In a separate bowl, beat the remaining 2 eggs, remaining 1/2 teaspoon vanilla, cream cheese, confectioners' sugar, and almond extract until very smooth. Pour the egg-cream cheese mixture over the first layer, transfer to the oven, and bake until the cake rises and then falls and is golden brown with a crispy layer on top, about 40 minutes.
Transfer to a cooling rack and allow to cool slightly before serving either warm or at room temperature.
Cake cuts into neat squares when still warm.