Name: Swedish Almond Cake
Ingredients: 14 tablespoons unsalted cultured butter, melted and cooled to lukewarm ((plus more unmelted butter for greasing pan)); 2 cups King Arthur all-purpose flour ((240 grams)); 1 teaspoon baking powder; ¼ teaspoon fine salt; 1 ¼ cups granulated sugar ((250 grams)); 2 large eggs, room temperature; ⅔ cup whole milk, lukewarm ((160 ml)); 2 teaspoons vanilla extract; 7 tablespoons unsalted cultured butter, cut into small chunks ((100 grams)); ¾ cup sliced almonds ((75 grams)); ½ cup granulated sugar ((100 grams)); 2 tablespoons King Arthur all-purpose flour; 2 tablespoons whole milk

Swedish Almond Cake

Equipment

9 inch springform pan
Baking sheet
Stand mixer with paddle attachment

Ingredients

For cake

14 tablespoons unsalted cultured butter, melted and cooled to lukewarm (plus more unmelted butter for greasing pan)
2 cups King Arthur all-purpose flour (240 grams)
1 teaspoon baking powder
¼ teaspoon fine salt
1 ¼ cups granulated sugar (250 grams)
2 large eggs, room temperature
⅔ cup whole milk, lukewarm (160 ml)
2 teaspoons vanilla extract

For topping

7 tablespoons unsalted cultured butter, cut into small chunks (100 grams)
¾ cup sliced almonds (75 grams)
½ cup granulated sugar (100 grams)
2 tablespoons King Arthur all-purpose flour
2 tablespoons whole milk

Instructions

Preheat over to 350° F.
Butter bottom and sides of springform pan. (Do not line pan with parchment paper; it will be too difficult to remove from baked cake.)

Prepare cake

In medium bowl, whisk together flour, baking powder, and salt.
In small bowl, mix together milk and vanilla.
Place sugar and eggs in mixer bowl. Beat together on medium-high speed until light and slightly thickened, approx. 3 minutes.
Reduce speed to medium.
While mixer is running, gradually add melted butter, then milk/vanilla mixture, pouring into side of bowl.
Mix until batter is smooth and has sheen.
Reduce speed to low.
While mixer is running, gradually add dry ingredients.
Just before flour mixture is fully incorporated, stop mixer and stir with spatula to finish.
Scrape batter into springform pan.
Place filled pan on baking sheet. (This will make it easier to get the cake in and out of the oven.)

Begin baking cake

Place cake (on baking sheet) into oven.
Set timer for 30 minutes.

Prepare topping

As soon as timer goes off, start preparing topping. Leave cake in oven.
In medium saucepan, mix together butter, sliced almonds, sugar, flour, and milk.
Place over medium-high heat.
Stirring constantly, cook until a couple of bubbles appear around the edge.
Lower heat to medium.
Stirring constantly, cook for 3 minutes. Mixture should thicken a little and spatula should leave tracks.
Remove pan from heat.

Apply topping

Take cake out of oven, leaving oven on.
Carefully pour topping over cake, using spatula to cover cake completely.

Finish baking cake

Return cake to over.
Bake 15 minutes more, or until topping is bubbling and seething and is golden-brown and tester inserted into center comes out clean.

Cool and prepare for serving

Put baking sheet (with cake in pan) on rack.
Cool 5 minutes.
Carefully run table knife between cake and sides of cake pan to separate cake from pan.
Remove sides of pan.
Let cake cool to room temperature on base of pan.
Carefully run table knife or thin spatula between cake and base of pan to separate cake from pan.
Lift cake off base and place on serving platter.

Notes

From Swedish Almond Cake, Dorie Greenspan, New York Times.