European Almond Butter Cake


from ButterYum
makes one 10-inch cast iron skillet cake

1 1/2 cups (300g) granulated sugar
12 tablespoons (170g) unsalted butter, melted
2 large eggs (100-110g)
1 teaspoon (6g) pure almond extract
1 1/2 cups (210g) all purpose flour
1/2 teaspoon (5g) fine salt
1/2 cup (50g) sliced almonds
2 tablespoons (30g) Turbinado sugar

Preheat oven to 350F.  Line a 10-inch cast iron skillet with nonstick foil (or regular foil that has been sprayed with nonstick cooking spray).

In a large bowl, mix together granulated sugar and melted butter; then stir in eggs and almond extract.  Next add the salt and flour; mix well.  Pour into nonstick foil lined skillet.  Sprinkle almonds and Turbinado sugar evenly over the surface of the cake.  Bake for 35 minutes or until golden brown and a toothpick inserted in the center comes out clean.  Cool completely in skillet (several hours).  Remove from pan, peel away foil, cut into thin slices with a serrated knife.

adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood
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