Swedish Visiting Cake

swedish visiting cakeWhen I wrote this post for my other blog, nearly a year ago, I had been rummaging around in my pantry, looking for baking inspiration, and I ran across a package of sliced almonds. I had bought the almonds the previous fall, to use in my winter baking, and had never gotten around to using them. I was afraid they would get stale over the summer, I wanted to use them up, which had brought me to this recipe for Dorie Greenspan’s Swedish Visiting Cake. More about that in just a moment.

But first, I want to relate why this was a rather momentous post. The unopened package of almonds, sitting in my pantry for 6 months was a symptom of a condition I had found myself in for the last couple of years. I never had enough time to devote to the things I am most passionate about – growing stuff, making great food, and helping other people learn how to do the same things. My attention was constantly dragged off to think of things that are not what I love, not what is interesting or important to me. So, I bought ingredients with plans of finding different ways to cook with them, recipes to share with my readers and then making connections with the visitors who came to see what I’ve been cooking. But, I would run out of time, so the ingredients sat unused, the recipes not developed, the photos not taken, the post not written. I wasn’t so overwhelmingly busy, but my job had me sitting at the computer enough hours a week, and it tired my brain, bleeding off energy and stifling creative thoughts that I rely on to lead me to dream up something new, and to take the time to write about it and share it here.pan of Swedish Visiting CakeI struggled, and thought long and hard about it, Larry and I discussed it, I talked about it with friends and family. Do I just give up blogging? Is it taking too much time from other things? Did I want to keep feeling kind of defeated because I wasn’t getting where I wanted to be? Or maybe, just maybe, it was the job that wasn’t worth the time I was putting into it? So, then what? Quit my job?

It was a big risk, to give up a steady income and just be all out there on my own. But finally, there was only one right answer – to take the chance and blog full time. So that’s what I did.vc_sidesliceThen, because just quitting my job wasn’t risk enough, I decided late last year, that after 5 years the dlyn blog had to change into something more – which is how The Creekside Cook came to be. In some ways that was an even riskier change, because my old blog had tons of traffic and a good following – and it is not easy to get people to switch to a different website. And while my traffic is not yet quite where it was on the old blog, it is getting there, little by little. There have even been a few months where I have equaled my old income from blogging, and new opportunities continue to present themselves. So, it is not just a decision that I don’t regret – it’s one I wish now that I had made a lot sooner.

Which, finally brings me to this cake. It is possibly the best use of an almond on the planet. I’m not going to say that a slice of it was entirely responsible for Larry thinking I should blog full time, but I’m pretty sure it softened him up, and made him think about the advantages he enjoys as my chief taste-tester. The recipe isn’t here on my blog – it is not my recipe, so I will let Dorie tell you how to make it. I will tell you this, though – you definitely should make this cake. Why? Because, it is incredibly fast and easy to put together, bakes up quickly, and is just sublimely delicious. It’s even more delicious a couple days later, if such a thing is possible.slice of swedish visiting cakeAnd while the memory of the wonderful flavor and texture of it linger in my mind, I will be out in the garden, because spring is finally here, and I am going to need to stuff to cook this summer!

26 thoughts on “Swedish Visiting Cake

  1. Pingback: Swedish Visiting Cake & A Grand Leap | dlyn

  2. Hi Donalyn! I love the journey you’ve been on since you started blogging and admire your path. Your dedication really shows and it is a wonderful thing to see how rewarding it is for you. Keep on, I say!

  3. Donalyn,
    I loved reading this post. I am sure the cake is tasty, and will head over to try it at some point since your photos have me drooling, but the story?
    Very much enjoyed this morning’s read.
    Thank you.

  4. Boy I know what’s it’s like to be too busy that whenever I had leisure time, I just wanted to veg out. It’s great that you arranged things so you can devote so much time to the blog. And switching over from your old blog to this one was gutsy! Glad it’s working out. And this cake looks sensational! Not one I’ve made, but I’ve seen several recipes for it over the years. Definitely something I should try (or more like, encourage Mrs K R – the real baker in our house – to make!). Good post – thanks.

    • Thanks for the kind words John – and once I made it, I completely understood why it is such a favorite for everyone.

  5. I love this post — i resonates to many of us who struggles with the decision of blogging full time. And I want a few slices of this delicious swedish visiting cake. I’ve been seeing this cake floating all over the NEt for a while now. Need to try asap!

  6. Your cake looks lovely, and I love that you baked it in the cast iron pan! I want a delicious slice with some fresh cut strawberries:-) Beautiful, Hugs, Terra

    • Gail – because this isn’t my original recipe, I haven’t put it here on my blog – if you look in the post, there are several places where I link to Dorie Greenspan’s original recipe.

  7. So much to say. First, congrats on making the bold move to have your blog as your mainstay and having the courage to give up your steady job. And then….to change URLs. I have done it. It’s so hard. People always want to compare me to the blog I was 4+ yrs ago when I started blogging and had no idea what I even was doing or where things would lead. Not only the tech change and traffic issues, but the mental shift for a certain segment of readers is really hard apparently for them to forget about the ‘blog you used to have’.

    Moving on to this gorgeous cake. I have seen this cake for years. I have always wanted to make it. You make me want to make it even more!

  8. I would love the recipe for this cake. A lady I worked with use to make it and would never give me the recipe. Please tell me where I can find it. thank you thank you. It is so light & delicious

    • Hi Pat – as noted above, because this isn’t my original recipe, I haven’t put the recipe here on my blog – if you look in the post though, you will find several places where I have linked it – just click on the link.

  9. The link to this cake is broken. I was so looking forward to making it as my grandmother was Swedish. Is there a way for you to share it please????

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