This Joy classic can be baked with or without the almond topping. Either approach produces a beautifully tender cake.

Have all ingredients at room temperature, about 70°F. Preheat the oven to 350°F. Grease and flour an 8 × 2-inch round cake pan and line the bottom with a round of parchment paper.

Whisk together thoroughly in a medium bowl:

Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy:

Gradually add and beat on high speed until light and fluffy, 3 to 5 minutes:

Beat in one at a time:

Beat in:

Stir in the flour mixture just until combined. Scrape the batter into the pan and spread evenly. If desired, sprinkle the top with a mixture of:

Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Let cool in the pan on a rack for 10 minutes. Loosen the sides with a knife, invert onto the rack, peel off the parchment paper, and turn right side up on the rack to cool. Frost with any frosting.