Need an easy baking idea that’s perfect for summer?
This Orange Almond Skillet Cake should do the trick!
A couple of weeks ago, my wife and I finally purchased bikes. We’d been thinking about getting bicycles for a couple of years, and we decided this year was the year. I’ve spent many, many hours riding a bike…back when I was eight years old. Other than the stationary version at the gym, I hadn’t been on a bicycle in, well, I don’t know how long.
But luckily for me, it came back quickly…just like riding a bike. (Editor note: I tried to resist that bad pun, but it just came out anyways. Sorry.) Fortunately for us, our area has a bunch of bike trails, so we’ve been spending the weekends exploring these trails and enjoying the warm weather. Once spring and summer arrive, I always appreciate easier baking recipes. And this Orange Almond Skillet Cake is one of the easiest recipes I’ve ever made!
This past winter, I developed a new love for my cast iron skillet. In the summer, I mainly focus on recipes for the grill or smoker, but in the winter the grill is buried under 12+ inches of snow. So this year, I focused on cast iron cooking.
I have a couple of pieces of cast iron cookware, but honestly I didn’t really use them that much. I’d occasionally pull out the big skillet to saute onions and peppers…but that was about it. Well, that all changed this winter…and now I am hooked on using my cast iron pans again! (That skillet has now seen everything from a gigantic Skillet Chocolate Chip Cookie to Homemade Flour Tortillas to Copycat Chili’s Chicken Fajitas.)
This Orange Almond Skillet Cake is one of the easiest cakes I’ve ever made. I have an immense amount of baking respect for Dorie Greenspan, and I was perusing her blog one day when I stumbled across this Swedish Visiting Cake. It looked absolutely amazing, and I knew I needed to try it.
Her original version used lemons, but I happen to love the combination of oranges and almonds…so I went a slightly different direction. It was magical. (Since then, I’ve gone back and made the lemon version…it, too, was amazing!) This is a one-bowl cake, and it couldn’t be any easier to make. With the fresh orange flavors, I found this cake to be perfect for both breakfast as well as dessert. It’s also great to take along as a snack while you’re riding your bike.
Orange Almond Skillet Cake
- 1 cup granulated sugar
- Zest of 1 orange
- 2 large eggs
- ¼ tsp salt
- 1½ tsp vanilla extract
- ½ tsp almond extract
- 1 cup all-purpose flour
- ½ cup unsalted butter melted and cooled (plus more to grease pan)
- ¼ cup sliced almonds
- 1 Tbsp course sugar such as sanding or demerara
- powdered sugar for garnish (optional)
- Grease a 9” cast iron skillet (or round cake pan) with butter. Preheat the oven to 350°F.
- In a medium bowl, whisk together the eggs, sugar, and orange zest until well blended. Add the salt, vanilla, and almond extract; whisk until well combined.
- Add the flour to the bowl, and gently stir until well combined. Fold in the melted butter until a smooth batter forms.
- Pour the batter into greased skillet and smooth top with the spatula. Sprinkle the sliced almonds and course sugar evenly across the top of the batter.
- Bake at 350°F until top is golden and edges are slightly crisp. Allow cake to cool for 5 minutes before slicing or transferring to a serving plate. Garnish with a light dusting of powdered sugar (optional); serve warm or at room temperature.