Cast Iron

Almond Coffee Cake

March 30, 2015
Photo by Mark Weinberg
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
Ingredients
  • 1/2 cup (8 tablespoons) butter, melted
  • 1/4 cup crème fraîche
  • 1 1/2 cups sugar, plus 1 1/2 teaspoons for sprinkling
  • 2 eggs
  • 1 1/2 cups sifted all-purpose flour
  • 1 pinch salt
  • 1 teaspoon almond extract
  • 1/3 cup sliced or slivered almonds
In This Recipe
Directions
  1. 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.
  2. Combine the butter, crème fraîche, and 1 1/2 cups sugar and mix until well-combined.
  3. Add the eggs one at a time, mixing until well-incorporated.
  4. Add the flour, salt, and almond extract. Mix well, then pour into the prepared skillet.
  5. Shower the cake with almonds and remaining sugar.
  6. Bake for 30 to 40 minutes, until golden brown. Let the cake cool for 1 hour before serving.

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Review
Sarah Jampel

Recipe by: Sarah Jampel

A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.