Skillet Coffee Cake

I love me some Skillet Coffee Cake! Technically, you're supposed to slice it into miniscule, dainty little wedges and serve at bridal teas and baby showers. However, I like to slice off a big hunk to go with a steaming mug of coffee on the weekends. It is so stinkin' good - try it!

Additional note: This recipe was originally printed in "Cotton Country Cooking", first published in 1972 by the Junior League of Morgan County, Alabama to raise money for local charities. Cotton Country is practically the Bible of Southern cooking, and my family's business, Decatur Printing, printed the very first edition!

SKILLET COFFEE CAKE

3/4 C. butter
1 1/2 C. sugar
2 eggs
1 1/2 C. flour
1 pinch salt
1 t. almond extract

For topping, mix together: 1/2 C. sliced almonds with 1/4 C. sugar

1) Preheat oven to 350° F

2) Melt butter and add to sugar. Beat in eggs one at a time. Add flour, salt almond flavoring mix well. Line a cast iron skillet with 2 layers of aluminum foil extending up over sides, and spray foil with nonstick cooking spray (Pam). Pour batter into lined skillet.

3) Sprinkle topping mix on top (duh!) Bake for 30 to 40 minutes, allow to cool, remove from skillet and foil slice and serve warm.

* I have substituted vanilla flavoring for the almond extract, and pecan halves for the sliced almonds with excellent results!