Preheat the oven to 350F. Grease and flour two 8-inch round cake pans. Set aside.
Whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a mixing bowl using a hand mixer), place the browned butter and brown sugar and mix until combined. With the mixer on low, add the vanilla, almond extract, eggs - one at at time, and the yolk. Stop the mixer and scrape down the sides and bottom of the bowl.
With the mixer on low, add in half of the dry ingredients and mix until combined. Add the milk and mix until combined. Add the remaining dry ingredients and mix until smooth.
Evenly divide the batter into the prepared pans. Bake for 23 to 25 minutes or until a toothpick inserted into the centers of the cakes comes out clean. Place the cakes on a wire cooling rack for 10 to 20 minutes before removing them from their pans. Cool the cakes completely before frosting.