Want to come over for some a cappuccino and a slice of cake? I’ve had this recipe lying out on the counter since I saw it on Food 52 about a month ago. If you like almonds, then this is certainly the cake for you. The interior is moist and a little chewy, while the sliced almonds give the crust a nice crunch.
You don’t even have to pull out your mixer as a mixing bowl and spatula will get the job done. Mine took only 30 minutes in the oven and so this would be prefect to throw together in the morning for breakfast or brunch. I think it was great just as is, but top it with a dollop of whipped cream or a scoop of vanilla ice cream and serve it for dessert.
Almond Coffee Cake
1/2 cup (8 tablespoons) butter, melted
1/4 cup crème fraîche
1 1/2 cups sugar, plus 1 1/2 teaspoons for sprinkling
1 1/2 cups sifted all-purpose flour
1 pinch salt
1 teaspoon almond extract
1/3 cup sliced or slivered almonds
Preheat the oven to 350° F. Line a 10-inch cast-iron skillet with aluminum foil or butter a 10-inch pie plate. If you’ll be giving the cake as a gift, use a greased disposable pie tin. Combine the butter, crème fraîche, and 1 1/2 cups sugar and mix until well-combined. Add the eggs one at a time, mixing until well-incorporated. Add the flour, salt, and almond extract. Mix well, then pour into the prepared skillet. Shower the cake with almonds and remaining sugar. Bake for 30 to 40 minutes, until golden brown. Let the cake cool for 1 hour before serving.