European Almond Butter Cake

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.