Preheat your oven to 350 Fahrenheit.

1. In a medium-sized mixing bowl, add the all purpose flour (1 and 1/2 cups), kosher salt (1/8 teaspoon), and baking powder (1/2 teaspoon). Whisk together until combined, about 1 minute.
2. In a separate medium-sized mixing bowl, add the vegetable oil (3/4 cup), heavy whipping cream (1/2 cup), granulated sugar (1 cup), eggs (2 – large), vanilla extract (1 teaspoon), and almond extract (1 teaspoon). Whisk together until totally combined.
3. Add the dry ingredients to the wet ingredients in two batches, gently stirring to combine with a spatula or wooden spoon between additions and after the final addition.
4. Pour the batter into a non-stick 8″ round baking pan (if yours isn’t non-stick, you can grease and flour the pan) and bake for 35-45 minutes, or until a knife inserted into the middle of the cake comes out clean.
5. Cool for 10 minutes and then invert to cool completely while upside down on a wire rack. Gravity will make it very easy to remove it from the pan if it doesn’t slide out on its own.
6. Eat plain as a snacking cake or top with whipped cream, almond slices, and raspberries!