This is a great after dinner baking project! The cake comes together quickly, and bakes up easy in a cast iron pan. It’s dense, moist, and rich from the addition of creme fraiche… and the almond extract doesn’t hurt either! <br /> <br />Serves 8 to 10 <br /> <br />Ingredients: <br />1/2 cup (125 mL) melted butter <br />1/4 cup (60 mL) crème fraîche <br />1½ cups (375 mL) sugar, plus 1½ tsp (7 mL) for sprinkling <br />2 eggs <br />1½ cups (375 mL) all-purpose flour <br />1 pinch salt <br />1 tsp (5 mL) almond extract <br />1/3 cup (75 mL) slivered almonds <br /> <br />Method: <br />Preheat the oven to 350° F (180º C). <br />Butter a 10-inch cast-iron skillet. <br />Cream together the butter, crème fraîche, and 1½ cups of the sugar. <br />Add the eggs and beat until well-incorporated. <br />Add the almond extract, salt, and flour. Mix well, then pour into the prepared skillet. <br />Sprinkle the cake with almonds and remaining sugar. <br />Bake for 30 to 40 minutes, until golden brown. <br />Cool before serving.
