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 no 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!

Comments

spudsomma said…
This is one of the reasons I love your blog. You mention people hate the word moist when writing about cakes. Then you type it in all caps:) Thanks for the laugh and a recipe I will make when I get home!
Hefb1 said…
Looks delicious! Thanks for fun post.
Carolyn said…
This looks amazing. I didn’t know the honey trick! My family doesn’t like sweets which is so horrible to someone who loves to bake them, but I think this one might make the cut!! One of my daughter’s gags at the word moist, too.?!
Joanne said…
I use the word moist all the time! Agree that it's a good thing when it comes to cakes...not sure why everyone is so squirmy about it. Gorgeous cake. It's one I would have definitely looked over but not now that you've given it a rave review!
Ariana said…
Love the addition of apples! The plain version is Dorie Greenspan's "Swedish Visiting Cake". How crazy is it that I actually pulled her book out of storage and saw this recipe an hour before I saw your post? Anyway, the story behind the name is this: her Swedish friend came to visit Dorie for the first time and brought this cake. It was one that her mother made when her friends came to visit, and they did the same for her. It was meant to be a simple cake to mix up as friends were on their way, and then out of the oven when it was time to have coffee, so to speak. This recipe is in the "simple cakes for the spur of the moment" section of "Baking: My Home to Yours" (a GREAT book).
Stacey Snacks said…
Thank you Ariana for the info!!!

xo Stacey
Bebe said…
It does sound delicious. And simple. Anyone who would take the trouble to complain about “moist” regarding a cake (as opposed to its opposite “dry”) needs to get a life. Many of those in the food industry (not you, Stacey) fit that pretentious mold. Terminal bores.

Keep on making those MOIST!!!! cakes.

XO, Bebe
Bebe said…
PS. Just for the fun of it, I did a quick jump to Search and put in “Moist Cake”. Results absolutely tumbled out, including one for making a box cake moist!

Fie on the language nannies...