Oh boy do I have a recipe for the almond lover in your life. I'm telling you what, this super easy cake is the bomb. Overflowing with strong almond flavor. I brought it to a cookout recently and one of my neighbors kept calling it a marzipan cake and he absolutely insisted I give his wife the recipe, so there you go. Oh, and my extended family reqeusts it at every holiday gathering. I don't dare show up without it.
The recipe comes from Trisha Yearwood - she calls it shortbread which stumped me because it isn't a shortbread at all, it's really a classic European butter cake. I'm so glad she shared the recipe though - it's rich, it's moist, it's totally decadent. So, whether you call it a skillet cake, a butter cake, a marzipan cake, or Trisha Yearwood's shortbread, you simply have to make it.
European Almond Butter Cake
makes one 10-inch cast iron skillet cake, adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood
- 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.
- 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.