Cindy made this for Swedish Christmas Eveternoon Smorgasbord 2023 and it was divine!β
10 servings
Ingredients
Cake
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter melted and cooled
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Topping
- 2 teaspoons granulated or turbinado sugar
- 1/4 cup sliced almonds (or chopped almonds)
- 2 tablespoons powdered sugar for dusting
Instructions
Cake
- Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray, line the bottom of the pan with parchment, then spray the parchment. Set the pan aside.
- Use a rubber spatula to stir the sugar and butter together in a large bowl. Mix in the eggs, almond extract, and vanilla to combine.
- Sift the flour and salt into the bowl, then mix until just incorporated. Spread into the prepared cake pan and smooth the top.
Topping
- Sprinkle the sugar over the cake, then top with the almonds.
- Bake 34 to 44 minutes, until the top is light golden brown and a cake tester inserted into the center of the cake comes out clean.
- Cool the cake on a wire rack, dust with powdered sugar, and serve.
- Cake can be stored at room temperature, covered, for up to 2 days or in the freezer, tightly wrapped, for up to 2 months.
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