Breakfasts · 3 min read
Cast Iron Skillet Coffee Cake with Almond
Buttery almond coffee cake baked in a cast iron skillet with crispy slivered almonds. No mixer needed, ready in 1 hour!
★ 5.0 (2)
This cast iron skillet coffee cake is the kind of recipe that makes you wonder why you ever bothered with a mixer. The batter comes together in one bowl, and the skillet gives you those crispy, caramelized edges that a regular cake pan just can't match. My friend Kelly shared it with me on a camping trip, where we baked it over an open fire, and the smell of almond and toasted slivered almonds had everyone hovering around the pan.
Why This No-Mixer Coffee Cake Is a Keeper
- No mixer needed, just a whisk and a bowl, so cleanup is quick.
- The cast iron skillet creates crispy edges while the center stays tender and moist.
- Almond extract and slivered almonds give the cake a nutty, aromatic flavor that fills the kitchen.
Key Ingredients for This Skillet Coffee Cake Recipe
- Butter: Use unsalted butter for control over saltiness. Melting it rather than creaming it gives the cake a tender, dense texture.
- Almond extract: This is the star flavor. Use pure almond extract, not imitation, for the best taste. You can substitute vanilla extract if needed, but the almond flavor will be milder.
- Slivered almonds: These toast on top during baking, adding crunch and visual appeal. You can swap in chopped pecans or walnuts if you prefer.
Kitchen Tools for a One-Bowl Coffee Cake
- 10-inch cast iron skillet for even heat distribution and crispy edges
- Aluminum foil to line the skillet and make removal easy
- Medium saucepan for melting the butter
- Sifter for aerating the flour
- Toothpick for testing doneness
Tips for Making the Best Cast Iron Skillet Coffee Cake
- Sift the flour before measuring to keep the crumb light and airy.
- Whisk the eggs in one at a time, making sure each is fully incorporated before adding the next.
- Don't overmix the batter once the flour goes in; stir just until combined to avoid a tough cake.
- Use the foil overhang to lift the cake out of the skillet after it cools for 10 minutes.
Expert Tips for a Tender Almond Coffee Cake
- Melting the butter instead of creaming it gives the cake a denser, more tender crumb.
- The foil lining prevents any residual flavors from previous savory dishes in the skillet from affecting the cake.
- Toasting the slivered almonds on top during baking adds crunch and deepens their nutty flavor.
Easy Coffee Cake Variations to Try
- Swap the almond extract for vanilla extract and use chopped pecans instead of slivered almonds for a different nutty profile.
- Add a streusel topping by mixing 1/4 cup flour, 1/4 cup brown sugar, and 2 tablespoons cold butter, then sprinkle over the batter before baking.
- Make it dairy-free by using plant-based butter and a non-dairy milk substitute if needed.
- For a citrus twist, add 1 teaspoon of orange zest to the batter along with the almond extract.
What to Serve with This Almond Coffee Cake
- Dust with extra powdered sugar just before serving for a pretty finish.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with a cup of hot coffee or tea, or a glass of cold milk.
How to Store Leftover Skillet Coffee Cake
Store leftover coffee cake in an airtight container at room temperature for up to 3 days. The edges may lose some crispness, but the flavor stays. If you prefer a firmer texture, you can refrigerate it, but bring it to room temperature before serving.
Can You Freeze This Coffee Cake?
You can freeze the whole cake or individual slices. Wrap tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw at room temperature for a couple of hours before serving, or reheat directly from frozen in a 350°F oven for about 10 minutes.
Best Ways to Reheat This Coffee Cake
To bring back some of the crisp edges, reheat slices in a 350°F oven for 5 to 7 minutes. You can also microwave individual slices for 20 to 30 seconds, but the edges will be softer. The oven method is best if you want that just-baked texture.
Source recipe: Cast Iron Skillet Coffee Cake with Almond (SnapChef ID a0dcf1e0-8874-4363-a007-80aedf567431). Nutrition is estimated per serving.
Ingredients
Directions
- 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.
- 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.
- Add the eggs, one at a time, whisking well after each addition until the mixture is smooth.
- Combine the dry ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
- 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.
- 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).
- Bake for 30–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- 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.
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
Can I use a regular cake pan instead of a cast iron skillet?
Yes, you can use a 9-inch round cake pan or an 8x8 square pan. The baking time may vary slightly, so start checking at 30 minutes. You won't get the same crispy edges, but the cake will still be delicious.
Can I substitute almond extract with vanilla?
Yes, you can use an equal amount of vanilla extract. The flavor will be less nutty and more classic vanilla. If you want to keep some almond flavor, you could use half vanilla and half almond.
Why does the recipe call for sifting the flour?
Sifting aerates the flour and removes any lumps, which helps create a lighter, more tender crumb. It also ensures the baking powder and salt are evenly distributed.
How do I know when the cake is done?
The cake is done when the top is golden brown and a toothpick inserted in the center comes out clean. This usually takes 30 to 40 minutes, but ovens vary, so start checking at 30 minutes.
