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Melt butter and allow to cool. In one bowl mix together flour, baking powder, baking soda, salt, & sugar. In a separate bowl beat together egg, buttermilk, vanilla, and cooled butter until smooth. Add flour mixture; mix with spoon until nearly smooth. Turn into springform pan. Bake 35 minutes- or until center of cake springs back when touched.
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Make syrup by combining sugar and water in a saucepan. Bring to a boil and cook about 1 minute, 220 degrees on candy thermometer. Remove from heat- stir in almond extract. While cake is hot, cover top with almonds. Slowly pour syrup evenly over top of cake. Then broil about 6 inches from heat for 1 1/2 minutes or so until almonds are lightly toasted. Loosen sides from pan with knife. Cool completely before removing springform.
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