Swedish Visiting Cake

I am going to sound like a total fangirl here and say that if you ever see a cookbook by Dorie Greenspan you should buy it, no questions asked. I first fell in love with her work on Baking with Julia, and I have salivated with anticipation every time she has put out a new book since. This recipe is all over the internet, with good reason. It is simple, delicious and so easy it’s a great recipe for a first time baker to try. Although her recipe calls for almonds on the top, I have also added many types of seasonal fruit over the years (pears, apples, cherries, etc.).

Swedish Visiting Cake, Dorie Greenspan

1 c. sugar, plus 1 T. for sprinkling
Grated zest of one lemon
2 eggs
1 t. vanilla
1/2 t. almond extract
1 c. flour
1 stick butter, melted and cooled
1/4 c. sliced almonds, optional

In a bowl work the lemon zest into the sugar. Beat in the eggs, one at a time.

Add the extracts, then fold in the flour.

Fold in the butter.

Pour the batter into a greased 8″ cake pan or cast iron skillet. If you’re adding fruit stud it into the batter here.

Sprinkle the top of the cake with the remaining sugar and almonds.

Bake at 350 for 30 minutes.

The sugar will make a little crunchy crust on top, and the house will smell amazing!


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