There are a few changes you can make. First, you can use more or less vanilla in the cake depending on your liking. I find a half a teaspoon is, however.
We use a spring form pan to make it simply because it is easy to get out. You can use the pan of you choice. Just make sure you coat it with baking or melted butter so it will come out easily. It does not hurt to line the bottom with parchment paper, as well.
When the cake has cooled, for presentation purposes, I always trim the top so it is flat, but you can use it as is if you like. Be sure to poke lots of holes to allow the dulce de leche to soak right into the cake.
You can let it set in the fridge for a couple of hours but overnight is the best.
Preheat your oven to 350 degrees F or 177 C.
Add the butter and sugar to a mixing bowl and beat until fluffy and well combined.
Crack the eggs in followed by the vanilla extract and beat until smooth and creamy.
Sift in the flour, baking powder, and salt. Beat until well combined.
Spray and baking pan or spring form pan with baking spray or butter and line the bottom with parchment paper.
Put the cake mixture in and smooth out the top.
Bake for 45 to 50 minutes or until an inserted toothpick comes out clean.
Let the cake cool, remove it from the pan, and trim the top if desired.
Using a chop stick or fork pock several holes in the top of the cake.
Whip cream until stiff peaks.
Spread the whipping cream over all areas of the cake and sprinkle the almonds over the top.
Place in the fridge for at least two hours to cool.
Slice, serve, and enjoy your dulce de leche poke cake
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.