In a large mixing bowl, combine flour, instant yeast, and sugar.

Add warm milk, egg, vanilla extract, almond extract (if using), and salt.

Knead the dough on medium speed or by hand until smooth and elastic.

Gradually add softened butter, kneading until fully incorporated.

Place the dough in a greased bowl, cover with plastic wrap, and let it rise for 1 hour or until it has doubled in size.

Punch down the dough, press it into a greased 9×13-inch pan, and let it rise for 20-30 minutes.

Preheat the oven to 350°F (175°C).

Dimple the dough with your fingers, add small pieces of butter in each dimple, and sprinkle generously with sugar and sliced almonds.

Bake for 20-25 minutes until the cake is golden brown. Cool slightly before slicing and serving.