This recipe was given to me by Amanda Sims, courtesy of her mom, Jeanie. The original comes from the Junior League of Knoxville's cookbook, Tennessee Tables, which was published in 1982. (less) - Sarah Jampel
Serves 8 to 10
1/2 cup (8 tablespoons) butter, melted
1/4 cup crème fra?che
1 1/2 cups sugar, plus 1 1/2 teaspoons for sprinkling
2 eggs
1 1/2 cups sifted all-purpose flour
1 pinch salt
1 teaspoon almond extract
1/3 cup sliced or slivered almonds
Preheat the oven to 350° F. Line a 10-inch cast-iron skillet with aluminum foil or butter a 10-inch pie plate. If you'll be giving the cake as a gift
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Combine the butter, crème fra?che, and 1 1/2 cups sugar and mix until well-combined.
Add the eggs one at a time, mixing until well-incorporated.
Add the flour, salt, and almond extract
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Shower the cake with almonds and remaining sugar.
Bake for 30 to 40 minutes
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