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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
Makes 9 inch cake
- 1 cup unsalted butter
- 1 1/2 cups all purpose flour
- 1/2 cup almond meal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups sugar
- 1/2 teaspoon vanilla extract
- 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.
- Whisk together, flour, almond meal, baking powder, baking soda and salt. Set aside
- Cream eggs and sugar till light and creamy. Gently mix in cooled browned butter. Fold in the dry ingredients till incorporated.
- 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.
- 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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