Swedish Visiting Cake

We love a good, simple cake recipe, and this Swedish visiting cake may just be one of our new favorites. Each slice is bursting with almond flavor and coated with an irresistibly sweet and crunchy topping made with slivered nuts. It’s the perfect snack cake to serve with coffee or hot tea the next time you have company.

What we love most about this easy cake recipe is how quick it is to throw together. Mix the topping in one bowl and the almond-flavored cake batter in another. Bake it in a 9-inch baking pan until it’s lightly golden, and you have a totally delicious last-minute dessert or sweet breakfast treat you can serve on the fly. No fancy cake decorating skills are required; just dust the top with a generous amount of confectioners’ sugar and serve it. This Swedish visiting cake will become a fast favorite.

What is Swedish visiting cake?

LAUREN HABERMEHL FOR TASTE OF HOME

Swedish visiting cake (the English name for both mandelkaka and toscakaka) is a traditional Swedish recipe flavored with almonds. It’s a popular treat to serve when guests visit for fika, the Swedish coffee break ritual. Fika, which roughly translates to “coffee and cake,” is more than just grabbing a quick cup of coffee; in Sweden, it’s about taking a break from the day to socialize with friends, family or colleagues.

The difference between mandelkaka and toscakaka has to do with the almond topping. Mandelkaka is typically scattered with plain, sliced almonds, whereas toscakaka has a sweet, crisp layer of caramelized almonds on top. Our version is a marriage between both of these classic Swedish almond cakes.

Ingredients for Swedish Visiting Cake

• Sugar: In cake baking, sugar sweetens the batter and makes it moist and tender.
• Egg: Eggs provide structure to cakes. They add moisture and also incorporate air into the batter, helping them rise and become fluffy.
• Almond extract: Almond extract is an essential ingredient in this Swedish visiting cake recipe. It perfumes and flavors the cake, just as it does in other recipes with almond extract.
• Vanilla extract: While Swedish cake is first and foremost an almond cake, a touch of vanilla extract gives the recipe a bit more depth and complexity.
• Milk: Milk adds moisture and richness to the batter. We suggest whole milk for extra tenderness, but low-fat milk can be used instead.
• Flour: While many types of flour can be used in cake baking, this easy recipe requires nothing more than everyday all-purpose flour.
• Baking powder: Baking powder acts as a leavener that makes the Swedish visiting cake rise as it bakes in the oven.
• Salt: Salt balances and enhances the other flavors in this cake recipe.
• Butter: Butter adds a rich flavor to the cake and helps keep the crumb soft and moist.
• Topping: A combination of egg whites, confectioners’ sugar, almond extract and sliced almonds turns into a sweet and crisp topping that contrasts nicely with the soft and tender cake. If you only have granulated sugar at home, you can make powdered sugar in seconds by blitzing it in a blender.

Directions

Step 1: Make the batter

Preheat oven to 350°F. Grease and flour a 9-inch round cake pan, then set it aside.

In a small bowl, whisk together the flour, salt and baking powder. Then, in a large bowl, whisk together the sugar, egg, almond extract, vanilla extract and milk. Add the dry ingredients to the wet ingredients and whisk to combine them. Pour in the melted butter and whisk until the batter is smooth and lump-free. Pour the batter into the prepared cake pan.

Step 2: Make the topping

In another large bowl, whisk together the egg whites, almond extract and 1 cup of confectioners’ sugar. Add the sliced almonds and stir to combine. Sprinkle the almond mixture evenly on top of the batter.

Editor’s Tip: Don’t worry if the confectioners’ sugar doesn’t dissolve smoothly into the egg whites. The almond mixture should still be a bit clumpy.

Step 3: Bake the Swedish visiting cake

Bake for 30 to 35 minutes or until edges are golden brown and a toothpick inserted into the center comes out clean.

Editor’s Tip: The best way to add the topping to this cake is to spoon small dollops of the almond topping over the cake batter, then gently spread it into an even layer.

Step 4: Cool and serve the cake

Remove the cake from the oven and let it cool completely on a wire rack. Once cool, dust it with confectioners’ sugar and slice it into wedges.

Editor’s Tip: If you’d like a more elegant presentation of this Swedish visiting cake, let it cool in the pan for 20 minutes and then remove the cake by inverting it onto a serving plate.

LAUREN HABERMEHL FOR TASTE OF HOME

Swedish Visiting Cake Variations

• Plain almond topping: If you’d prefer a less sweet Swedish visiting cake and topping, you can turn this recipe into a traditional mandelkaka by topping the cake with 1 cup of plain sliced almonds before baking.
• Traditional toscakaka: For a caramel-almond delight, bake the cake as directed without any almond topping. While the cake cools, prepare some caramel sauce. Remove 1 cup of caramel and stir in 1 cup of sliced almonds. Pour the almond-caramel mixture over the cake, then broil the cake until the topping is browned and bubbly, about 1 minute. Remove the cake and let it cool before serving.
• Naked Swedish almond cake: If you don’t enjoy the added texture of nuts in your baked goods, you can omit the almond topping from the recipe altogether. Instead, bake it plain and then serve it simply with a dusting of powdered sugar once cooled.
• Dried cherries: While adding cherries to Swedish visiting cake is definitely not traditional, almonds and cherries are a match made in heaven. Try adding 3/4 cup of dried cherries to the cake batter and then baking the cake as directed, with or without a topping. Cherry almond preserves would also make a divine topping.

How to Store Swedish Visiting Cake

We’d recommend storing Swedish visiting cake in an airtight container or on a plate wrapped tightly in storage wrap at room temperature. However, if you prefer to store cake in the refrigerator, flip the container, put the remaining cake on the lid and snap the container on top.

How long does Swedish visiting cake last?

When stored properly, Swedish visiting cake will stay fresh for five to seven days.

Can you freeze Swedish visiting cake?

Yes, you can freeze this cake. Wrap Swedish visiting cake tightly in storage wrap and then a layer of aluminum foil, and freeze it for up to three months. Thaw it completely at room temperature before serving.

Swedish Visiting Cake Tips

LAUREN HABERMEHL FOR TASTE OF HOME

Can I bake Swedish visiting cake in another size pan?

Yes. If you don’t have a 9-inch round baking pan, turn this into a square 9×9-inch pan recipe without making any adjustments. If you have to, it is possible to adjust cake recipes for different pan sizes—it just depends on the size pan you have available.

Why is my Swedish visiting cake dry?

The main reason that a Swedish visiting cake might have become dry is if was overbaked (which is a common cake mistake). Keep a close eye on the cake as it’s in the oven, and pull it out once the edges are golden and the center is fully set.

What else can you serve with Swedish visiting cake?

Swedish visiting cake is traditionally served with hot coffee or tea. Brew your favorite coffee brand or serve the cake with this vanilla-almond coffee to switch it up. Consider a topping like a dollop of whipped cream, yogurt or vanilla ice cream.