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Swedish Visiting Cake is a special cake

I’m not certain exactly where this cake’s original idea is from. I’m updating this post and wanted to see if I could find out. Swedish Visiting Cake, it seems to me, must’ve come from someone with unexpected guests who wanted to welcome them with a nice cake. It is fast, really easy and just lovely.

Dorie Greenspan has a rather famous version of it, but there are quite a few others as well. This is my take on it, where I have changed up a few things. For one, if I have to melt some butter, why not take a few extra minutes and make browned butter? Browned butter gives a deeper, richer flavor, as I used it in these Brussels Sprouts with Shallots and Browned Butter and these Browned Butter Pecan Cookies. It does the same for this cake, and it only takes another couple of minutes.

This is meant to be a quick recipe to get together – the premise being that you’re whipping it up to serve to guests, who may have decided to show up unexpectedly. You want something special, but you don’t have much time. There are just a few extra, and quick steps that give this cake a very special flavor and they are well worth doing.

Deepen the flavor of Swedish Visting Cake

In addition to the browning the butter, which I mentioned above, I combine the lemon zest and sugar in a way that brings out the best of both. Zest the lemon right into a small bowl containing the sugar, and use your fingertips to rub them together. This releases all of the oils from the lemon zest, and infuses them into the sugar much more intensely than just throwing them into the mixing bowl separately.

This is a pretty handy technique any time you’re combining sugar and citrus zest. I used this idea in my Grapefruit Tea Cake to get every bit of grapefruit flavor from the zest and that is another wonderful cake you may want to try.

What if I don’t have sliced almonds?

Not to worry! you can just coarsely chop some almonds and use those for the topping. In fact, the last time I made this cake, I realized after getting started that I didn’t have any sliced almonds on hand. I already had this handy little slicer/grater gadget and it worked pretty well slicing some almonds. [it’s also very handy for grating cheese, making small batches of coleslaw, or slicing cucumbers to make pickles.] But, if I didn’t have the grater, I would have chopped by hand. Just get the pieces fairly small.

What kind of pan is best for Swedish Visiting Cake?

I like well-seasoned cast iron for this cake. It adds to the crisp crust on the bottom, and bakes the cake quickly. If you don’t have a well-seasoned cast iron skillet, a stainless steel cake pan will work nicely. I have switched most of my baking pans over to stainless steel because I am not crazy about the risks of non-stick pans. If you keep the mirror finish of these pans bright, they are nearly non-stick anyway, but you can always line them with parchment paper. See the recipe for my suggestions about pans.

recipe for swedish visiting cake on the creekside cook blog

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Swedish Visiting Cake

A quick easy and very flavorful cake with simple ingredients, but complex flavor

Prep Time15

Cook Time30

Course: Desserts

Cuisine: American

Meal: Brunch, Dinner, Lunch, Picinic

Servings:

Calories: 300kcal

Equipment

Ingredients

1 cup sugar - reserve 1 tablespoon for topping
Grated zest of 1 large lemon
8 tablespoons butter
2 large eggs room temperature
1/2 teaspoon salt
11/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
1/3 cup sliced almonds

Instructions

Preheat the oven to 350°F. Generously butter an 8 inch iron skillet, or a 9 inch cake pan or baking dish. [the skillet will be deeper - if you use an 8 inch cake pan, it might run over the sides.]
Reserving 1 tablespoon for the top, place the sugar in a small bowl, add the lemon zest, and rub the zest into the sugar with your fingertips, until the oils are released from the zest and have infused into the sugar. Set aside during the next step.
Place the butter into a small saucepan, and melt over medium flame. Lower the heat, and continue to allow the butter to bubble along, until you see it becoming browned. Stay close, because it can burn quickly. Once it has become fragrant and lightly browned, remove from the heat and set aside.
Whisk the eggs until frothy, and then whisk in the sugar. Continue whisking until the mixture is lighter in color and smooth. This takes just a couple of minutes.
Whisk in the salt and the extracts until well combined.
Use a rubber spatula or large wooden spoon, and fold in the flour, until no streals of white remain.
Fold in the browned butter, making sure to get all the lovely browned bits from the bottom of the pan.
Scrape the batter into the prepared pan, and even the top.
Distribute the sliced almonds evenly over the cake, and sprinkle the reserved sugar over the almonds.
Bake for around 30 minutes. How long will depend on the pan you use. Check after 25 minutes. Test for doneness with a wooden skewer or toothpick - only a few moist crumbs could be sticking, but no batter.
Serve warm or at room temperature

Notes

If you have forgotten to take the eggs out of the fridge, place them in a bowl of warm water for 10 minutes, to get them up to room temperature. They will add better texture to this cake if they aren't cold.

This cake can be stored at room temperature for 24 hours, but after that, it should be in the refrigerator.

Nutrition

This is everything you want in a fast dessert!

Look at that a rich, almost custardy center with a crisp exterior and the extra crunch of almonds and a sugary topping.

Actually – why wait for company to show up? Enjoy this luscious cake just because you like yummy things!

This post was originally made in May 2013, updated in May 2023, and updated again in May 2024

Comments

Julia | JuliasAlbum.com says

this cake is gorgeous: I love baking with almonds!

- Donalyn says
  
  Thanks Julia!
  
CCU says

A wonderful introduction to your blogging and a lovely cake my friend 😀

Cheers
CCU

- Donalyn says
  
  Thanks so much CCU!
  
SallieJ says

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

- Donalyn says
  
  Thanks Sallie – always very nice to hear that kind of thing from a long time reader!
  
kirsten@farmfreshfeasts says

Donalyn,
I am sure the cake is tasty and plan to try it at soon since your photos have me drooling!
Very much enjoyed this morning’s read.
Thank you.

- Donalyn says
  
  Thanks Kirsten – much appreciated!
  
john@kitchenriffs says

This cake looks sensational! Not one I’ve made, but I’ve seen several recipes for it over the years, and the brown butter seems like a smart addition. Definitely something I should try (or more like, encourage Mrs K R – the real baker in our house – to make!). Thanks!

- Donalyn says
  
  Thanks for the kind words John – and once I made it, I completely understood why it is such a favorite for everyone.
  
Giulietta | Alterkitchen says

A very great result. Delish! 🙂

- Donalyn says
  
  Thanks Giulietta!
  
Kiran @ KiranTarun.com says

I want a few slices of this delicious Swedish visiting cake. That browned butter! 😍 I’ve been seeing this cake floating all over the NEt for a while now. Need to try asap!

- Donalyn says
  
  You definitely should Kiran – it deserves all the hype!
  
Rosa says

It looks delicious! I am a big fan of this cake and bake it on a regular basis.

Cheers,

Rosa

- Donalyn says
  
  Thanks Rosa!
  
Terra says

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

- Donalyn says
  
  Strawberries would be so good with this Terra!
  
gail says

I love the recipe for this cake!

- Donalyn says
  
  Thank you Gail 🙂
  
Averie @ Averie Cooks says

This is a 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!

Peggy Banks says

This looks deli-sh. Reminds me of one my mom has made. 🙂

Pat says

Thank you for this!! It is so light & delicious! We loved it!!

- Donalyn Ketchum says
  
  Hi Pat – I’m so glad that you made it and loved it 😉
  
Deb says

I loved this cake. It’s so much like one my grandma used to make. Thank you for bringing back one of my favorite memries!

Bonnie J says

Loved this so much. Will make it again.

- Donalyn Ketchum says
  
  Thanks Bonnie ♥
  
jojo says

I could not stop eating this. So so good!

TAYLER ROSS says

I made this cake after dinner last night and it was delicious! Delicate flavor and definitely a new favorite!

- Donalyn says
  
  Thanks Tayler – I am glad to hear that you enjoyed it!
  
Erik says

Very satisfying flavor and it was totally easy to make. Love the light bright taste to it.

- Donalyn says
  
  Thank you Erik – I agree! 🙂
  
Paula says

This cake was so delicious. Will definitely be making it again!

- Donalyn says
  
  I’m so glad that you like it, Paula! ♥
  
kushi says

This cake looks amazingly delicious. Thanks for sharing.

- Donalyn says
  
  My pleasure, Kushi – thanks!
  
Sara Welch says

This was such a unique and unexpected recipe that does not disappoint! Turned out light, fluffy and moist! Easily, a new favorite treat!

- Donalyn says
  
  Thanks Sara – it was the same for me. I wasn’t expecting such a delightful cake, but it truly is wonderful.