Dessertscopykat5.0
Cast Iron Skillet Coffee Cake Recipe
Buttery almond coffee cake baked in a cast iron skillet with crispy slivered almonds. No mixer needed, ready in 1 hour!
👥 8 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
- ●saucepan
- ●bowl
- ●microwave
- ●pan
📝 Preparation Steps
1
Preheat the oven to 350°F. Line a large cast-iron skillet (about 10 inches) with aluminum foil, leaving extra foil hanging over the edges for easy removal. Lightly grease the foil.
2
Melt the butter in a medium saucepan over low heat or in a microwave-safe bowl. Remove from heat and stir in the sugar until well blended.
3
Add the eggs, one at a time, whisking well after each addition until the mixture is smooth.
eggs2
4
Combine the dry ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
baking powder1 teaspoon
5
Mix the batter: Add the dry ingredients to the butter mixture. Stir just until combined. Add the almond extract and stir again until the batter is smooth.
almond extract1 teaspoon
6
Assemble: Pour the batter into the prepared skillet. Spread evenly. Sprinkle the slivered almonds evenly over the top, then lightly sprinkle with about 1 tablespoon of the powdered sugar (reserve the rest for after baking).
7
Bake for 30–⏱️ 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8
Cool and serve: Let the cake cool in the skillet for about ⏱️ 10 minutes. Use the foil overhang to lift the cake out of the pan. Dust with the remaining powdered sugar before slicing and serving.
Nutrition Facts
calories
424 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
1 g
sugar Content
41 g
sodium Content
152 mg
protein Content
3 g
cholesterol Content
45 mg
carbohydrate Content
60 g
saturated Fat Content
11 g
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