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["Make the eggs and butter ""room temperature"". You obvs could do this this by leaving both out for a couple of hours beforehand, but in that amount of time you could be eating a piece of cake instead. Fill a medium sized bowl with warm water and let the eggs sit in there for 5 minutes. In the meantime, microwave the butter for 5 seconds on each side until soft.", "Preheat your oven to 325u00b0F. In a 10"" cast iron skillet, melt the 3/4 stick of butter on medium. Remove from heat and use a paper towel to coat the sides of the skillet with butter. Then evenly sprinkle on the light brown sugar, cinnamon, 1/8 tsp salt, honey, and sliced almonds.", "In a large bowl, whisk together the flour, baking powder, baking soda, and remaining 1/2 tsp of salt. I like to use a chopstick to level the ingredients out, but do whatever works for you!", "In a stand mixer (or use a hand mixer and large bowl), cream together the remaining 1 stick of butter and white sugar for 2 minutes on medium speed, then add the eggs one by one after each is fully incorporated. Mix the dry ingredients and sour cream on low speed, adding a bit of each alternately. Finally, add the vanilla extract and mix until just combined.", "Pour the batter evenly into the skillet, then bake for 55-60 minutes. Poke the center with a toothpick to test if it's done - it should come out clean with no crumbs on it. Run a knife around the edge of the cake, then carefully flip it onto a platter or big plate. Leave the skillet on top for another 5 minutes before removing, then let the cake cool down for at least 20 minutes before slicing into it. Eat the cake on its own, or better yet add a big scoop of ice cream."]
