Author Notes
A cake for snowy mornings when you want the house to be filled with buttery warmth and nutty fragrance. It is a sturdy, rich cake made in a cast iron skillet that gives it chewy cookie like edges. —Jenny
Ingredients
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1 cup
unsalted butter
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1 1/2 cups
all purpose flour
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1/2 cup
almond meal
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1 1/2 teaspoons
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
salt
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4
large eggs
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1 1/2 cups
sugar
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1/2 teaspoon
vanilla extract
Directions
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Heat oven to 350F. In a small saucepan, heat the butter on medium heat, till it starts to turn golden brown and smells nutty. Take off the heat and set aside.
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Whisk together, flour, almond meal, baking powder, baking soda and salt. Set aside
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Cream eggs and sugar till light and creamy. Gently mix in cooled browned butter. Fold in the dry ingredients till incorporated.
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Pour into the skillet and bake for 45 – 50 minutes. If the cake is browning too much, too fast, cover with aluminum foil till cooked through and toothpick comes clean.
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Note – the pear fan looks pretty, but it makes the centre of the cake sink in a bit, probably due to extra moisture.
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