Swedish Visiting Cake with almonds is a delicious small-sized cake ready in no time. Whisked together in one bowl and baked until golden, it is a great recipe to keep near when you need a quick dessert.
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I shared this yummy little cake many years ago and want to highlight this gem of a dessert once again. One of our daughters stopped by the day I made it, had a slice and enjoyed it so much she took a pic and shared on her Instagram. That evening another daughter had a double portion and declared it is her favorite cake. And, she doesn’t usually like sweets!
I may have been guilty of having a slice with coffee while working on this post. As you can see from the photos I have recently made it more than once. First with sliced almonds then again with slivered almonds.
It is a thin cake with a golden sugar crust created by the sprinkling of sugar on the top just before placing in the oven. The interior of the cake is soft, chewy and moist with a pleasant almond and light lemon flavor.
How to make Swedish visiting cake
Begin by zesting the lemon. I like to use a microplane.
In a medium bowl, add the sugar and lemon zest. With your fingertips or a pastry cutter, blend together until the sugar is moist and aromatic.
Whisk in the eggs one at a time until well blended.
Whisk in the salt, the vanilla and almond extracts.
Switch to a rubber spatula and stir in the flour until incorporated.
Finally, fold in the melted butter.
Scrape the batter into the pan and smooth the top with a rubber spatula.
Sprinkle the sliced almonds over the top of the batter.
Sprinkle with a little additional sugar.
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.
Serving
Storage
Recipe Note:
Swedish Visiting Cake with Almonds
Recipe source: Dorie Greenspan
- 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)
Banana Chocolate Chip Bundt Cake
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This cake is delicious!!! I made it today and hubby and I just had a piece. We both love it! Thank you so much for the recipe!! ❤️
This cake looks delicious! I love anything with almonds. I saved it on Pinterest. Thanks Lorraine.
This is my absolute favorite!!! Mom makes it for me all the time. It is amazing
A pretty cake with a beautiful name.
Amalia
xo
“Visiting Cake” – what a charming name.
It looks delicious and the perfect thing to go with a cup of coffee
I love making small cakes like this. I wonder if it’s called visiting cake because it’s good to have on hand when one has visitors (as in the older times when people went visiting) or to take to someone when you visit them–or better yet, are taking someone a meal. Thanks for the inspiring post!
Yes, that is exactly why the cake is titled visiting. The author, Dorie Greenspan describes it this way in her cook book. She muses that by the time you see a visitor coming down the lane, you can practically have the cake in the oven. 🙂 Sweet isn’t it. Those bygone days.
Thank you, Podso for your visit and comment!