Preheat your oven to 350°F (175°C) and lightly grease a cake pan to prevent sticking.
Toast the almonds in a dry skillet or oven until golden and fragrant, about 5 minutes. Let them cool, then roughly chop; this brings out their full flavor and crunch.
In a large mixing bowl, whisk together sugar and melted butter until the mixture is smooth and slightly shiny, signaling the sugar has begun to dissolve.
Add eggs one at a time, whisking well after each addition to incorporate air and create a smooth batter.
Stir in vanilla extract, ensuring it is evenly distributed throughout the mixture, which will develop a fragrant aroma.
Fold in the dry ingredients—flour and ground almonds—using a spatula or wooden spoon until just combined. Be careful not to overmix, or the cake may become dense.
Gently fold in the chopped toasted almonds, adding texture and crunch to the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula for an even surface.
Drizzle the caramel sauce over the batter, then use a skewer or toothpick to swirl it into the mixture, creating marbled patterns with added depth of flavor.
Bake in the preheated oven for about 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. The edges will be crispy, and the center tender.
Slice the cake and enjoy the dense, tender crumb with crispy caramelized edges and a fragrant almond scent.
