Cast Iron

Golden Cake

September 27, 2017
0 Ratings
Photo by Look Cook
  • Makes One 9" cake
Author Notes

I came across this recipe in my Grandmother's cookbook (more on that another time) and was inspired by the name to create a photo that was decked out in gold. This cake is totally foolproof to make, and I can promise that it tastes as good as it looks. I don't own any cake pans, so I made this in a cast iron skillet instead – sorry, Grandma! The easy caramel almond topping (inspired by Gale Gand's recipe) and ice cream take her already amazing cake to another level. —Look Cook

What You'll Need
  • 1 3/4 sticks unsalted butter, divided
  • 2/3 cup light brown sugar – packed
  • 1/2 teaspoon cinnamon
  • 5/8 teaspoon salt, divided
  • 1/4 cup honey
  • 1 cup sliced almonds
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 cups white sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • Ice cream (optional)
  1. Make the eggs and butter "room temperature". You obvs could do this this by leaving both out for a couple of hours beforehand, but in that amount of time you could be eating a piece of cake instead. Fill a medium sized bowl with warm water and let the eggs sit in there for 5 minutes. In the meantime, microwave the butter for 5 seconds on each side until soft.
  2. Preheat your oven to 325°F. In a 10" cast iron skillet, melt the 3/4 stick of butter on medium. Remove from heat and use a paper towel to coat the sides of the skillet with butter. Then evenly sprinkle on the light brown sugar, cinnamon, 1/8 tsp salt, honey, and sliced almonds.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and remaining 1/2 tsp of salt. I like to use a chopstick to level the ingredients out, but do whatever works for you!
  4. In a stand mixer (or use a hand mixer and large bowl), cream together the remaining 1 stick of butter and white sugar for 2 minutes on medium speed, then add the eggs one by one after each is fully incorporated. Mix the dry ingredients and sour cream on low speed, adding a bit of each alternately. Finally, add the vanilla extract and mix until just combined.
  5. Pour the batter evenly into the skillet, then bake for 55-60 minutes. Poke the center with a toothpick to test if it's done – it should come out clean with no crumbs on it. Run a knife around the edge of the cake, then carefully flip it onto a platter or big plate. Leave the skillet on top for another 5 minutes before removing, then let the cake cool down for at least 20 minutes before slicing into it. Eat the cake on its own, or better yet add a big scoop of ice cream.

See what other Food52ers are saying.

  • Regine
  • Look Cook
    Look Cook

2 Reviews

Regine February 13, 2018
This cakes looks delicious. I will try to make it in the next few days. I have a 10 inch round cake pan which I think I will use. I will let you know how it turns out.
Look C. February 14, 2018
Awesome! Hope you like :)