Place oven rack in middle position and heat oven to 375 degrees F. Generously butter bottom and side of an 9-inch springform or cake pan, line bottom with a round of parchment paper, butter parchment paper. Dust pan with flour, knocking out excess; set aside.
For the Topping: Melt 7 tablespoons butter in a small saucepan. Add 1/2 cup honey and salt, stir until blended, and bring to a boil over medium-high heat. Reduce heat to low and simmer for 2 minutes. Remove from heat, stir in the vanilla and almonds; set aside to cool.
For the Cake: In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, using an electric mixer or by hand, cream together the butter and sugar until fluffy. Gradually drizzle in the honey, continuing to beat, until light and fluffy. Add the eggs, one at a time, beating after each addition. Add vanilla and beat to combine. Add small amounts of the flour mixture alternately with the milk, beginning and ending with the dry ingredients, mixing until just blended after each addition, and scraping down the sides of the bowl with a spatula as needed.
Turn the batter into the prepared pan, distributing evenly, and smooth the top. Pour and spread the topping mixture evenly over the cake. Place the pan on a cookie sheet and bake in the center of the preheated oven for about 35 minutes, or until a skewer or toothpick inserted into the center of the cake comes out clean. Cake should spring back when gently touched in the center. When the cake is done, let cool in the pan on a wire rack for 10-15 minutes, then turn out onto the wire rack to finish cooling completely. Cut into wedges. Excellent as is, or dust with powdered sugar, or serve with sweetened whipped cream, if desired.
Makes one 9-inch cake, or about 8 to 10 servings.