This week Nancy of The Dogs Eat the Crumbs selected Swedish Visiting Cake. This cake was a winner all around. It was so easy to throw together, and in less than an hour I had a delicious cake with a moist center and perfectly crunchy outer edge. The almonds and sugar on top were a simple way to add a little more crunch and touch of sweetness in every bite. Of course if you feel the need to embellish, there are no limits to the possibilities; you could add chopped or grated apple as they would be delicious with the lemon and almond, or you could add a little cinnamon and nutmeg or sliced pears and anise. But truth be told, this cake is fabulous just the way it is..
Everyone loved the delicate lemon and almond flavors in this cake. Boy Mimi wanted to be sure that I included the recipe in my family recipe book. Because this cake is so simple and quick, and can be tweaked in so many ways, it's perfect for those days when you want a sweet treat, but don't have anything fancy on hand. I know I will be making this one again soon!
Swedish Visiting Cake
Dorie Greenspan Baking:from my home to yours
1 cup sugar, plus extra for sprinkling
Grated zest of 1 lemon
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)
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.
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
Whisk in the eggs one at a time until well blended. Whisk in the salt and the
Switch to a rubber spatula and stir in the flour.
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. If you're using a cake or pie pan, place the pan
on a baking sheet.
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.