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!
Serves 8 to 10
1/2 cup (125 mL) melted butter
1/4 cup (60 mL) crème fraîche
1½ cups (375 mL) sugar, plus 1½ tsp (7 mL) for sprinkling
1½ cups (375 mL) all-purpose flour
1 pinch salt
1 tsp (5 mL) almond extract
1/3 cup (75 mL) slivered almonds
Preheat the oven to 350° F (180º C).
Butter a 10-inch cast-iron skillet.
Cream together the butter, crème fraîche, 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.
Cool before serving.