Best 5 Almond Skillet Cake Recipes

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Embark on a delightful culinary journey as we delve into the art of creating an almond skillet cake, a symphony of flavors and textures that will tantalize your taste buds. This delectable treat, with its golden-brown crust and tender, moist interior, captures the essence of rustic charm and home-style comfort. Whether you're a seasoned baker or a culinary novice, let us guide you through the steps of crafting this delectable dessert that is sure to become a cherished favorite in your kitchen repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

SKILLET ALMOND SHORTBREAD



Skillet Almond Shortbread image

Provided by Trisha Yearwood

Categories     dessert

Time 1h5m

Yield 10 servings

Number Of Ingredients 8

Nonstick cooking spray
1 1/2 cups plus 2 tablespoons sugar
3/4 cup (1 1/2 sticks) butter, melted
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1/2 cup sliced almonds with skins

Steps:

  • Preheat the oven to 350 degrees F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray. In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top with sliced almonds and the remaining 2 tablespoons sugar. Bake until slightly brown on top, about 35 minutes. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving.

STRAWBERRY ALMOND POUND CAKE



Strawberry Almond Pound Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 15

1 1/2 cups granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, plus more for buttering the pan, slightly softened
3 large eggs
1/2 cup sour cream
1 teaspoon almond extract
1 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 pound strawberries, hulled, half sliced and half cut in half
1/4 cup brown sugar
1 1/2 tablespoons all-purpose flour
1 tablespoon salted butter, cold and cubed
1/4 teaspoon kosher salt
1/4 cup sliced almonds
1 cup confectioners' sugar
1 tablespoon plus 1 teaspoon lemon juice

Steps:

  • For the cake: Preheat the oven to 325 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine. Turn the mixer to low and gradually add the flour and salt and mix until well combined, scraping the bowl. Fold in the sliced strawberries.
  • For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds.
  • Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed. Scatter the crumble over the top of the batter. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, about 1 hour. Let the cake sit in the skillet for 30 minutes. Meanwhile, make the glaze.
  • For the glaze: Whisk together the confectioners' sugar and lemon juice. Using a fork or whisk, drizzle over the cake. Serve directly out of the skillet.

CHERRY-ALMOND SKILLET CAKE



Cherry-Almond Skillet Cake image

Ready in under an hour, this skillet cake includes sweet cherries and sliced almonds.

Provided by Bree Hester

Categories     Dessert

Time 50m

Yield 8

Number Of Ingredients 11

1 1/2 cups granulated sugar
Grated peel of 1 lemon
3 eggs
2 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1 cup butter, melted
2 teaspoons vanilla
1 teaspoon almond extract
1 1/2 cups Cascadian Farm® organic frozen sweet cherries
1/2 cup sliced almonds
2 tablespoons white sanding sugar or coarse sugar, if desired

Steps:

  • Heat oven to 350°F. Grease 9-inch cast-iron skillet with shortening or butter.
  • In large bowl, mix granulated sugar and lemon peel. Add eggs, one at a time, beating with whisk after each addition. Stir in flour and salt. Add melted butter, vanilla and almond extract; stir with whisk until combined.
  • Pour batter into skillet. Spoon cherries evenly over batter. Sprinkle with almonds and sanding sugar.
  • Bake 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool on cooling rack 5 minutes before cutting. Serve warm.

Nutrition Facts : ServingSize 1 Serving

ALMOND SKILLET CAKE



Almond Skillet Cake image

This quick, one-mixing-bowl cake is baked in a black cast iron skillet. I am asked for the recipe every time I serve it.

Provided by dixiebelle106

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h35m

Yield 9

Number Of Ingredients 9

cooking spray
1 ½ cups all-purpose flour
1 ½ cups white sugar
1 ½ sticks unsalted butter, melted
1 large egg
1 teaspoon almond flavoring
1 pinch sea salt
¼ cup sliced almonds
2 tablespoons white sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch cast iron skillet with aluminum foil with the ends hanging over. Spray lightly with cooking spray.
  • Combine flour, sugar, butter, egg, almond flavoring, and salt in a bowl. Mix well. Pour batter into the prepared cast iron pan and smooth it level. Sprinkle top with almonds and sugar.
  • Bake in the preheated oven until lightly browned, about 40 minutes.
  • Cool cake in the pan for 20 minutes. Carefully lift the cake out of the pan and cool completely on a rack, about 30 minutes more. Top cooled cake with a second rack and flip over. Carefully remove foil and flip onto a serving plate. Cut and serve.

Nutrition Facts : Calories 376.4 calories, Carbohydrate 52.5 g, Cholesterol 61.3 mg, Fat 17.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10 g, Sodium 45.8 mg, Sugar 36.2 g

STRAWBERRY, ALMOND & POLENTA SKILLET CAKE



Strawberry, almond & polenta skillet cake image

Think of a cross between cornbread and Victoria sponge and you have this strawberry, almond and polenta cake. Best topped with clotted cream or vanilla ice cream

Provided by Esther Clark

Categories     Dessert

Time 55m

Number Of Ingredients 10

170g unsalted butter, softened, plus extra for the pan
170g golden caster sugar
1 tsp vanilla bean paste or extract
½ tsp almond extract
2 eggs, at room temperature
120g self-raising flour
60g fine polenta
60g ground almonds
150g strawberries, diced
vanilla ice cream or clotted cream, to serve

Steps:

  • Butter a 20cm frying pan or cake tin with a little butter. Heat the oven to 180C/160C fan/gas 4.
  • Beat together the softened butter, sugar, vanilla and almond extract for 5 mins, or until light and fluffy. Add the eggs, one at a time, mixing after each addition to combine, then fold through the flour, polenta and ground almonds. Fold through half the strawberries.
  • Spoon the mixture into the skillet or cake tin and smooth over. Dot with the remaining strawberries and bake for 40-45 mins or until golden brown and firm. Serve warm with ice cream or clotted cream.

Nutrition Facts : Calories 501 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium

Tips:

  • Use room temperature ingredients: This will help the cake batter come together more easily and result in a more evenly baked cake.
  • Don't overmix the batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
  • Preheat the skillet before adding the batter: This will help the cake cook evenly.
  • Cook the cake over medium-low heat: This will help prevent the cake from burning.
  • Flip the cake halfway through cooking: This will ensure that the cake cooks evenly on both sides.
  • Let the cake cool slightly before serving: This will make it easier to slice and serve.
  • Serve the cake with your favorite toppings: Such as powdered sugar, whipped cream, or fresh fruit.

Conclusion:

Almond skillet cake is a delicious, easy-to-make dessert that can be enjoyed by people of all ages. With its simple ingredients and straightforward instructions, this cake is a great option for beginner bakers or anyone looking for a quick and easy dessert. The cake is moist and flavorful, with a slightly crispy exterior and a tender, fluffy interior. It is perfect for serving with a cup of coffee or tea, or as a dessert for a special occasion. Whether you are looking for a new recipe to try or a classic favorite, almond skillet cake is sure to please.

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