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