Posted by: Deana | May 7, 2010

Swedish Visiting Cake

From my own experience having Scandinavian blood means almond desserts are always appealing.  Almond-y Sandbakkel are quite possibly my favorite Christmas cookie that Mom makes.  And we had a Kransakaka wedding cake (in addition to a traditional wedding cake) when we got married:

We probably have a better picture somewhere, but it's the blurry one in the background.

So when I saw this Swedish Visiting Cake, I knew the people I loved would love it!  (Nancy has a very nice pictured, step-by-step recipe at The Dogs Eat the Crumbs)  I took it with us on our graduation weekend and we all enjoyed it (in addition to a great dessert, it also made a very good breakfast!).

Swedish Visiting Cake

  • 1 cup sugar, plus extra for sprinkling (I used some sugar in the raw I had from Trader Joe’s for the extra for sprinkling, which was very nice)
  • Grated zest of 1 lemon
  • 2 large eggs
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract (I used some homemade extract from Mom)
  • 1 teaspoon pure almond extract (the recipe only called for ½, but that didn’t seem like quite enough for us, so I doubled it.)
  • 1 cup all-purpose flour
  • 1 stick (8 tablespoons) unsalted butter, melted and cooled
  • About ¼ cup sliced almonds (blanched or not) (I didn’t measure, just sprinkled some on top of the cake)

Center a rack in the oven and preheat the oven to 350º. 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. 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 ran a knife around the cake, put a large clean oven mitt over my hand and put that against the cake before (very carefully) tipping the hot pan over to get the cake out.  Before tipping the pan, it looked like the cake wouldn’t come out well, but when I tipped the pan over, the cake came right out and didn’t leave a crumb behind in the pan.

This recipe is so easy and good, I’m sure it’s going to become a regular of ours.



  1. Sounds wonderful. Scandinavian cakes are some of the best. One of my favorites is the Swedish brandy cake, which adapted at Outside Oslo:

  2. Excuse me Deana, but the home made vanilla
    was from me not your MOM. I had virst became accuanted with it in Tenessee and the ordered the bottles, vanilla beans and we had vodka and Nancy made the labels and put them together. That was for Christmas when we could not get ther because Dick was ill.
    Love you

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