Almond-crusted butter cake

1. Preheat oven to 350. Spread 3 Tbsp. softened butter over bottom and sides of tube pan. Sprinkle sides of pan with slivered almonds; set aside. In a large bowl, beat 1 ½ cups butter at medium speed with an electric mixer until creamy. Gradually beat in confectioners sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract, almond extract, and salt. Gradually beat in flour until combined. Spoon batter into prepared pan and bake for 1 hour, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on wire rack.