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


  1. 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).
  2. In a large bowl, mix together granulated sugar and melted butter; then stir in eggs and almond extract.  
  3. Add the salt and flour; mix well.  
  4. Pour into nonstick foil lined skillet. 
  5. Sprinkle almonds and Turbinado sugar evenly over the surface of the cake.  
  6. Bake for 35 minutes or until golden brown and a toothpick inserted in the center comes out clean. 
  7. Cool completely in skillet (several hours).  
  8. 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