Ingredients
- 3/4 c unsalted butter, at room temperature
- 1 1/2 c sugar
- 2 large eggs
- 1 1/2 c all-purpose flour
- 2 tsp. almond extract
- 1/8 tsp. salt
- 1 c sliced almonds
- 1 tbsp. Sugar in the Raw
Instructions
- Line a 10” cast iron skillet with heavy duty foil. Let excess foil hang over the edges for easier removal from the skillet.
- Preheat the oven to 350 degrees F.
- In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar on medium speed for about 1 minute.
- Add the eggs one at a time.
- Add the flour, extract, and salt and mix until just incorporated.
- Spread the batter into the lined skillet and sprinkle evenly with the almonds and the Sugar in the Raw.
- Bake for 45 minutes and check for doneness by inserting a toothpick in the middle to see if it comes out cleanly.
- Cool completely before removing from the cast iron skillet and foil.