Buttermilk-Almond cake

This was one of the easiest and fastest (25 min total time!) cake I've ever made. The original recipe uses twice as much sugar in the cake batter, but I thought that was too much, so I cut it down, and the sweetness was just right. The measurements for the toppings are (out of convenience) based on American measurements; in the original recipe it is 150 g butter, 150 g sugar, and 200 g almonds, but with the American baking sheet being a little smaller I didn't increase the amount to the one in the original recipe. Oh, and by accident I had used salted butter, but that added a nice complexity to the topping and the cake overall.

Ingredients:
Cake batter:
300 g wheat flour
150 g sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3 eggs
300 ml buttermilk

Topping:
1 stick butter (113 g)
100 g sugar
227 g sliced almonds

Baking sheet, some butter
a stove top pot

1. Mix flour, baking powder and baking soda in a bowl. Add remaining ingredients and mix for about 5 min until a smooth batter has formed. Pour batter onto greased baking sheet and bake at 180 degrees Celsius (350 F) for about 10 min.
2. In the meantime, melt butter and sugar at medium heat in a pot on the stove. Add sliced almonds and mix. Evenly spread topping onto pre-baked cake. Bake for another 15 min at 180 degrees Celsius (350 F) until topping is slightly brown.

Variations on this recipe use sliced hazelnuts or shredded coconut. Because shredded coconut is already sweetened, I am not sure if any extra sugar is needed for the topping. Another alternative is to use a can of well-drained mandarins. Then only 1/2 of the topping is added on top.

I'll try variations of this eventually because it was so easy to make, and very yummy.