Dorie's Swedish Visiting Cake

Strange name for a cake....but don't shoot the messenger.

Saveur magazine printed this recipe as snack bars instead of a cake, but I am a cake girl all the way.

Why is this cake Swedish? There is no cardamom in the recipe.

And why is it "visiting"?
It did not visit me....I ate the whole cake in 2 days, it's here to stay.

Ok, I was curious about this simple recipe. There's nothing much to it, not even baking powder.

I decided a nice apple was necessary, since I have so many from local apple picking.

I used my favorite FIELD cast iron skillet, and this cake was TERRIFIC. SO MOIST.
I loved this cake.

On another note: I have been reading a lot lately that people hate the word "moist" when writing about cakes. hmmmmm.

Really? Why? I don't know.

"Moist" is a good word when describing a cake, and I never had an aversion to the word. In fact, I like the word.

and btw, THIS CAKE WAS EXTREMELY MOIST.

Here's how: (loosely adapted from Dorie Greenspan)

1/2 cup (1 stick) unsalted butter, melted and cooled, plus more to grease pan
1 cup sugar, plus extra for sprinkling
zest from 1 lemon
2 eggs
1/4 tsp salt
1 tsp vanilla
1/2 tsp almond extract
1 cup all-purpose flour
1/4 cup sliced almonds
1 peeled apple, sliced thin (optional)
warm honey to brush on top for the glaze

Place a rack in the center of your oven and preheat oven to 350°. Butter a seasoned 9-inch cast iron pan. (If you don't have a cast iron pan, a 9-inch cake pan works as well).

Pour sugar into a medium bowl and add lemon zest. Use your fingers to rub the zest into the sugar, until the sugar is moist and fragrant.

Add the eggs, one at a time, whisking to combine.

Add the salt and extracts and whisk to combine.

Stir in the flour using a rubber spatula.

Fold in the melted butter.

Pour batter into your prepared pan and smooth top with rubber spatula.
Lay the apples (if using) on top of the cake, fanning them out.

Sprinkle almonds over the top of the batter and finish with a sprinkle of sugar.

Bake for 25-30 minutes until the edges are golden brown and starting to pull away from the edge of the pan.

While the cake is still warm, brush with honey that has been warmed in the microwave to make a nice shiny glaze. I learned that trick from Dorie. I do that to most of my cakes.

I've made this cake twice in one week....it's that good!

Enjoy!