This is a great after dinner baking project! The cake comes together quickly, and bakes up easy in a cast iron pan. It's dense, moist, and rich from the addition of creme fraiche and the almond extract doesn't hurt either!
Melted butter | 1/2 Cup (8 tbs) | |
Creme fraiche | 1/4 Cup (4 tbs) | |
Sugar | 1 1/2 Cup (24 tbs) | |
Sugar | 1 1/2 Teaspoon (for sprinkling) | |
Eggs | 2 | |
All | purpose flour | |
Salt | 1 Pinch | |
Almond extract | 1 Teaspoon | |
Slivered almonds | 1/3 Cup (5.33 tbs) |
Getting Ready
Preheat the oven to 350° F (180º C).
Making
Butter a 10-inch cast-iron skillet.
Cream together the butter, creme fraiche, and 1½ cups of the sugar.
Add the eggs and beat until well-incorporated.
Add the almond extract, salt, and flour. Mix well, then pour into the prepared skillet.
Sprinkle the cake with almonds and remaining sugar.
Bake for 30 to 40 minutes, until golden brown.
Serving
Cool before serving.
Serving size
Calories 311Calories from Fat 110
% Daily Value*
Total Fat 13 g20%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol
Sodium 41 mg1.71%
Total Carbohydrates 46 g15.3%
Dietary Fiber %
Sugars 31 g
Protein 4 g8%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet