Author Notes: This recipe was given to me by Amanda Sims, courtesy of her mom, Jeanie. The original comes from the Junior League of Knoxville's cookbook, Tennessee Tables, which was published in 1982. —Sarah Jampel
Serves: 8 to 10
cup (8 tablespoons) butter, melted
cup crème fraîche
cups sugar, plus 1 1/2 teaspoons for sprinkling
cups sifted all-purpose flour
teaspoon almond extract
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.
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