Swedish Visiting Cake

Our wireless router hasn't been working over the past week. John pulled the computer desk away from the wall and along with it came a few of my cookbooks that were on a bookshelf near the desk. The biggest and heaviest of the them being Dorie Greenspan's Baking From my Home to Yours. One of my absolute favorite cookbooks.

I picked it up and put it on the kitchen table while John wrestled with the jumble of wires behind the desk. I started to flip through all the pretty pastel post-it notes that were placed there when I first got the book. I don't know if you're like me, but when I get a new cookbook I devour it for a bit. I take it to bed with me. I lug it back and forth to work and home, and I always have a little pack of post-its to bookmark everything I want to make first. I have every intention at the time of strategically cooking or baking everything in a timely manner, and then I get another cookbook and it all starts over again.

I had bookmarked this cake mostly I remember because of the name. It just sounded like a nice cake to make. Homey and comforting. Then I read that Dories friend Ingela Helgesson first brought her this cake and that just sent me over the top. Ingela Helgesson. What a name. I'd happily partake of any dessert she's making.

Swedish Visiting Cake
From Baking, From My Home to Yours)
Makes 8 to 10 servings
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 aromatic. Whisk in the eggs one at a time until well blended. Whisk in the salt and the extracts. 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 (I used Demerara sugar for a little more rustic look). 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.



I made my cake in my cast iron skillet. I think everything tastes just a little bit better in cast iron. This cake was moist on the inside with a golden crunch on the outside. So delicious and so easy to make. You don't need a hand mixer, just a whisk and a spatula. When I was finished all I had to wash one bowl filled with a few utensils. That's my kinda cake.

This is one of those recipes that I'll be making again and again.