Best Swedish Visiting Cake Recipes

Dorie Greenspan's Swedish Visiting Cake image

Provided by @MakeItYours

Number Of Ingredients 9

1 cup (200 grams) granulated sugar, plus more for sprinkling
Grated zest of 1 lemon
2 large eggs, at room temperature
¼ teaspoon table salt
1 teaspoon pure vanilla extract (optional)
½ teaspoon pure almond extract (optional)
1 cup (136 grams) all-purpose flour
1 stick (8 tablespoons) unsalted butter, melted and cooled
¼ cup sliced almonds

Steps:

Instructions Center a rack in the oven and preheat to 350°. Butter a seasoned 9-inch cast-iron skillet, a 9-inch round cake pan, or even a pie pan. Pour the sugar into a medium bowl. Add the lemon zest and blend with your fingers until moist and aromatic. Whisk in the eggs one at a time until well blended. Whisk in the salt and the extracts, if you're using them. Switch to a rubber spatula and stir in the flour. Finally, fold in the melted butter. Scrape the batter into the skillet and smooth the top with the spatula. Scatter the sliced almonds over the top and sprinkle with a little sugar. If you're using a cake or pie pan, place it on a baking sheet. Bake until the cake is golden and a little crisp on the outside, 25 to 30 minutes; the inside will remain moist. Remove from the oven and let cool for 5 minutes, then run a thin knife around the sides to loosen it. You can serve the cake, warm or cool, directly from the skillet or turn it out onto a plate, then flip it right-side up onto a serving plate. Well wrapped, it will keep for about 5 days at room temperature or up to 2 months in the freezer.

~ Swedish Visiting Cake ~ image

Provided by Cassie * @1lovetocook1x

Categories Cakes

Number Of Ingredients 10

1 cup(s) sugar
1 - lemon zest, grated
2 - eggs
1/4 teaspoon(s) salt
1/2 teaspoon(s) almond extract
1 teaspoon(s) good vanilla extract
1 cup(s) flour
1 stick(s) melted, unsalted butter - cooled
1/2 cup(s) sliced almonds
- confectioners' sugar for sprinkling

Steps:

Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9 inch cast iron skillet or a 9 inch cake pan or have used a pie pan. In a medium bowl, pour the sugar. 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. Mix in the salt and the extracts. Stir in the flour. Fold in the melted butter. Scrape the batter into the pan and smooth the top. Evenly sprinkle the sliced almonds over the top and sprinkle evenly with 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. Remove the pan from the oven and let the cake cool for 5 minutes, can run a thin knife around the sides and bottom of the cake to loosen it, or serve straight from the skillet. Sprinkle with confectioners' sugar if desired. Enjoy!