The Pioneer Woman Tasty Kitchen
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European Almond Butter Cake

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Level: Easy

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Description

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 told his wife she had to get the recipe, so there you go. Bake this cake in a nonstick foil-lined cast iron skillet. Recipe adapted from Trisha Yearwood.

Ingredients

  • 1-½ cup Granulated Sugar
  • 12 Tablespoons Unsalted Butter, melted
  • 2 whole Large Eggs
  • 1 teaspoon Pure Almond Extract
  • ½ teaspoons Fine Salt
  • 1-½ cup All-purpose Flour
  • ½ cups Sliced Almonds
  • 2 Tablespoons Turbinado Sugar (or Coarse Sugar)

Preparation

Preheat oven to 350ºF. 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 until no lumps remain. Pour batter into nonstick prepared skillet and 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.

Recipe adapted from Trisha Yearwood.

2 Comments

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Patricia @ ButterYum on 6.11.2013

Hi Linda – I don’t see why you couldn’t use a 10-inch cake pan or springform pan. Just be sure the test it for doneness before removing it from the oven. If the top starts to brown too much before the center is cooked through, sheild the top with foil.

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Linda on 6.7.2013

Can you use something other than cast iron to bake this in?

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