My grandmother use to make what she called a tea cake... she cooked it in a iron skillet.. any one know how to?!

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This is a swedish cake my sister-in-law makes often. I've never made it but she claimes it is very easy. I assume that you can make a variety of versions based on your preferences.



Swedish Visiting Cake (From Dorie Greenspan's book. Recipe found on The Dog Eat Crumbs)

Ingredients


1 cup sugar, plus extra for sprinkling
Grated zest of 1 lemon (I left this out)
2 large eggs
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup all-purpose flour
1 stick (8 tablespoons) unsalted butter, melted and cooled
About 1/4 cup sliced almonds (blanched or not)
Raw sugar for sprinkling


Directions


1. Center
a rack in the oven and preheat the oven to 350 degrees F. Butter a
seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a
9-inch cake pan or even a pie pan.

2. Pour the sugar into a medium bowl. Add the zest and blend the
zest and sugar together with your fingertips until the sugar is moist
and aromatic. (I left out the zest)

3. Whisk in the eggs one at a time until well blended. Whisk in the salt and the extracts.



4. Switch to a rubber spatula and stir in the flour.




5. Finally, fold in the melted butter. Scrape the
batter into the pan and smooth the top with a rubber spatula. Scatter
the sliced almonds over the top and sprinkle with a little sugar. (The recipe says to sprinkle granulated sugar. I chose raw sugar)



6. Bake the cake for 25 to 30 minutes, or until it is golden and a
little crisp on the outside; the inside will remain moist. Remove the
pan from the oven and let the cake cool for 5 minutes, then run a thin
knife around the sides and bottom of the cake to loosen it. You can
serve the cake warm or cooled, directly from the skillet or turned out
onto a serving plate