This cake is redolent of toasted and salted almonds. Quick to put together with one bowl and one skillet.
Always use a great quality extra virgin olive oil. We love Colavita!
If it’s just the family, save on plates and eat it together right out of the skillet, just make sure it is cooled of.
Skillet Brown Sugar Almond Cake
Servings
8 Servings
Ingredients
Salted Almond Crust
- ¾ cup dark brown sugar
- ¼ cup honey
- 3 tablespoons extra virgin olive oil
- 1¼ cups sliced almonds lightly toasted
- ½ teaspoon sea or kosher salt
Cake
- 1⅓ cups all-purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup extra virgin olive oil
- 2 ounces almond paste
- ¾ cup almond milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
Salted Almond Crust
- Heat 9-inch cast iron or heavy duty skillet over medium heat. Combine brown sugar, honey, and evoo and cook, stirring occasionally, until bubbly and dark brown, about 5 to 7 minutes.
- Fold in almonds and salt and remove from heat. Spread almonds to cover the bottom of the pan.
Cake
- Preheat oven to 350°F.
- Place flour, sugar, baking powder, and salt in a medium mixing bowl.
- Whisk together evoo, almond paste, almond milk, egg, vanilla extract, and almond extract until smooth and no lumps remain.
- Add wet ingredients to dry and mix until combined. Pour batter over almond crust.
- Bake 40 to 50 minutes or until cake pulls away from side of pan and springs back when lightly pressed.
- Cool slightly (the cake is easier to unmold when warm) and turn cake out onto serving plate, or serve cake in skillet. Dust with powdered sugar.
Not so easily done with a cake pan. The brown sugar layer has to melt and bubble. You could do it in an oven, but keep a close watch on it as it could go from delight to disgust very quickly.
Enjoy!
Possible to use cake pan or pie tin?