Sunshine Cake

Sunshine Cake

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Rating

Description

Even in its simplicity, there's something about this buttery almond cake that just feels special. Baking it in a pie dish allows for you to serve it straight out of the vessel, whether for breakfast or a mid-afternoon snack, accompanied by nothing but a steaming cup of coffee or tea.

Ingredients

1/2 cup (1 stick) unsalted butter, melted, cooled, plus more for pan
1/2 cup all-purpose flour, plus more for pan
2 large eggs
3/4 cup granulated sugar
1 teaspoon almond extract
1/2 teaspoon kosher salt
1/4 cup sliced almonds
Pearl sugar (for sprinkling; optional)
A 9-inch pie plate (not deep dish) or tart pan

Directions

  1. Preheat oven to 350°F. Butter and flour 9-inch pie plate.
  2. Whisk eggs, granulated sugar, almond extract, and salt in a large bowl until frothy and pale, about 30 seconds. Add 1/2 cup butter and 1/2 cup flour and stir until incorporated. Pour into prepared pie plate. Top with almonds and pearl sugar, if using.
  3. Bake cake until top is golden brown and a toothpick inserted into the center comes out clean, 20–25 minutes. Transfer pan to a wire rack and let cake cool slightly before serving.
  4. Cake can be made 1 day ahead; store tightly wrapped at room temperature.

Tags

    Cake Dessert Bake Kid-Friendly Almond Quick & Easy
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