Place butter and light brown sugar into a small saucepan and cook over med-high heat until bubbling. Set aside to cool while making the cake.
Preheat oven to 350F and generously grease a 10" cake pan with butter.
Place cake flour, almond flour, salt, and baking powder into a medium bowl. Whisk well to combine.
Beat butter until pale. Add sugar and beat until pale and fluffy (approx 3 mins). Add eggs one at a time, fully incorporating after each addition. Add vanilla.
Alternate adding flour mixture and almond beverage beginning and ending with flour (3 additions of flour, 2 of liquid). Mix until just combined.
Pour caramel into bottom of cake pan and spread evenly. Drizzle honey over top and sprinkle with toasted almonds.
Pour cake batter over top of almonds and spread evenly in pan. Bake 40-45mins or until a cake tester comes out mostly clean. The center should be set and spring back when pressed lightly.
While the cake is hot out of the oven, run a knife around the edges if needed. Carefully invert cake onto a serving plate or cake stand. Let sit with the pan still on top for 5mins so the caramel soaks in. Gently remove the pan and allow cake to cool. Cut with a serrated knife.
If you have some almonds stick to the bottom of the pan, just place it on a heated burner or back in the oven for a minute. Scrape off excess back onto the cake. The cake can be difficult to cut when cooled, use a heated serrated knife for ease of cutting. I usually run my knife under hot water for a few seconds.Adapted from Martha Stewart.