Name: Sunshine Cake
Cook time: 10 minutes
Total time: 45 minutes
Yield: 1 (9-inch) cake
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

Sunshine cake on a cutting board with several slices cut into it.

Photo by Chelsea Kyle, Food Styling by Katherine Sacks

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.

Recipe information

Total Time
45 minutes
Yield
1 (9-inch) cake

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)

Special equipment:

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

Preparation

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.