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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.