Active Time

　　10 minutes

　　Total Time

　　45 minutes

　　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 (9-inch) cake

　　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)

　　

Special equipment:

A 9-inch pie plate (not deep dish) or tart pan

　　

Step 1

Preheat oven to 350°F. Butter and flour 9-inch pie plate.

　　

Step 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.

　　

Step 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.

　　

Do ahead:

Step 4

Cake can be made 1 day ahead; store tightly wrapped at room temperature.