{"id":2111625,"date":"2025-02-04T19:51:05","date_gmt":"2025-02-05T06:51:05","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=2111625"},"modified":"2025-06-20T14:10:09","modified_gmt":"2025-06-20T19:10:09","slug":"swedish-visiting-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/swedish-visiting-cake\/","title":{"rendered":"Swedish Visiting Cake"},"content":{"rendered":"<p>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&#8217;s the perfect snack cake to serve with coffee or hot tea the next time you have company.<\/p>\n<p>What we love most about this <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-cake-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/easy-cake-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">easy cake recipe<\/a> 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&#8217;s lightly golden, and you have a totally delicious last-minute dessert or <a href=\"https:\/\/www.tasteofhome.com\/collection\/breakfast-recipes-that-are-secretly-desserts\/\" data-name=\"www.tasteofhome.com\/collection\/breakfast-recipes-that-are-secretly-desserts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">sweet breakfast<\/a> treat you can serve on the fly. No fancy cake decorating skills are required; just dust the top with a generous amount of confectioners&#8217; sugar and serve it. This Swedish visiting cake will become a fast favorite.<\/p>\n<h2>What is Swedish visiting cake?<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2111969\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Swedish-Visiting-Cake_TOHD25_279336_Habermehl_02.jpg?fit=700%2C1024\" alt=\"Swedish Visiting Cake \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">LAUREN HABERMEHL FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Swedish visiting cake (the English name for both <em>mandelkaka<\/em> and <em>toscakaka<\/em>) is a traditional <a href=\"https:\/\/www.tasteofhome.com\/collection\/swedish-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/swedish-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Swedish recipe<\/a> flavored with almonds. It&#8217;s a popular treat to serve when guests visit for <em>fika,<\/em> the Swedish coffee break ritual. Fika, which roughly translates to &#8220;coffee and cake,&#8221; is more than just grabbing a quick cup of coffee; in Sweden, it&#8217;s about taking a break from the day to socialize with friends, family or colleagues.<\/p>\n<p>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.<\/p>\n<h2>Ingredients for Swedish Visiting Cake<\/h2>\n<ul>\n<li><strong>Sugar:<\/strong> In cake baking, sugar sweetens the batter and makes it moist and tender.<\/li>\n<li><strong>Egg:<\/strong> Eggs provide structure to cakes. They add moisture and also incorporate air into the batter, helping them rise and become fluffy.<\/li>\n<li><strong>Almond extract:<\/strong> Almond extract is an essential ingredient in this Swedish visiting cake recipe. It perfumes and flavors the cake, just as it does in other <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-that-use-almond-extract\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-that-use-almond-extract\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">recipes with almond extract<\/a>.<\/li>\n<li><strong>Vanilla extract:<\/strong> While Swedish cake is first and foremost an almond cake, a touch of <a href=\"https:\/\/www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-name=\"www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">vanilla extract<\/a> gives the recipe a bit more depth and complexity.<\/li>\n<li><strong>Milk:<\/strong> Milk adds moisture and richness to the batter. We suggest whole milk for extra tenderness, but low-fat milk can be used instead.<\/li>\n<li><strong>Flour:<\/strong> While many <a href=\"https:\/\/www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-name=\"www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of flour<\/a> can be used in cake baking, this easy recipe requires nothing more than everyday all-purpose flour.<\/li>\n<li><strong>Baking powder:<\/strong> Baking powder acts as a leavener that makes the Swedish visiting cake rise as it bakes in the oven.<\/li>\n<li><strong>Salt:<\/strong> Salt balances and enhances the other flavors in this cake recipe.<\/li>\n<li><strong>Butter:<\/strong> Butter adds a rich flavor to the cake and helps keep the crumb soft and moist.<\/li>\n<li><strong>Topping:<\/strong> A combination of egg whites, confectioners&#8217; 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 <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-powdered-sugar\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-powdered-sugar\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">make powdered sugar in seconds<\/a> by blitzing it in a blender.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the batter<\/h3>\n<p>Preheat oven to 350\u00b0F. Grease and flour a 9-inch round cake pan, then set it aside.<\/p>\n<p>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.<\/p>\n<h3>Step 2: Make the topping<\/h3>\n<p>In another large bowl, whisk together the egg whites, almond extract and 1 cup of confectioners&#8217; sugar. Add the sliced almonds and stir to combine. Sprinkle the almond mixture evenly on top of the batter.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Don&#8217;t worry if the confectioners&#8217; sugar doesn&#8217;t dissolve smoothly into the egg whites. The almond mixture should still be a bit clumpy.<\/p>\n<h3>Step 3: Bake the Swedish visiting cake<\/h3>\n<p>Bake for 30 to 35 minutes or until edges are golden brown and a toothpick inserted into the center comes out clean.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>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.<\/p>\n<h3>Step 4: Cool and serve the cake<\/h3>\n<p>Remove the cake from the oven and let it cool completely on a wire rack. Once cool, dust it with confectioners&#8217; sugar and slice it into wedges.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> If you&#8217;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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2111970\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Swedish-Visiting-Cake_TOHD25_279336_Habermehl_03.jpg?fit=700%2C1024\" alt=\"Swedish Visiting Cake \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">LAUREN HABERMEHL FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Swedish Visiting Cake Variations<\/h2>\n<ul>\n<li><strong>Plain almond topping:<\/strong> If you&#8217;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.<\/li>\n<li><strong>Traditional toscakaka: <\/strong>For a caramel-almond delight, bake the cake as directed without any almond topping. While the cake cools, prepare some <a href=\"https:\/\/www.tasteofhome.com\/recipes\/caramel-sauce-recipe\/\" data-name=\"www.tasteofhome.com\/recipes\/caramel-sauce-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">caramel sauce<\/a>. 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.<\/li>\n<li><strong>Naked Swedish almond cake:<\/strong> If you don&#8217;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.<\/li>\n<li><strong>Dried cherries:<\/strong> 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. <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cherry-almond-preserves\/\" data-name=\"www.tasteofhome.com\/recipes\/cherry-almond-preserves\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Cherry almond preserves<\/a> would also make a divine topping.<\/li>\n<\/ul>\n<h2>How to Store Swedish Visiting Cake<\/h2>\n<p>We&#8217;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 <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-store-cake\/?srsltid=AfmBOooMmeeNSqpjyY8s_7Z8EpBKUAmYatG2oHQpQVEl2UMkHN4vbH8I\" data-name=\"www.tasteofhome.com\/article\/how-to-store-cake\/?srsltid=AfmBOooMmeeNSqpjyY8s_7Z8EpBKUAmYatG2oHQpQVEl2UMkHN4vbH8I\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">store cake in the refrigerator<\/a>, flip the container, put the remaining cake on the lid and snap the container on top.<\/p>\n<h3>How long does Swedish visiting cake last?<\/h3>\n<p>When stored properly, Swedish visiting cake will stay fresh for five to seven days.<\/p>\n<h3>Can you freeze Swedish visiting cake?<\/h3>\n<p>Yes, you can <a href=\"https:\/\/www.tasteofhome.com\/article\/properly-storing-cakes\/?srsltid=AfmBOorvd-Odw7f_zJbsSkVIVHGbgJpS43kaiVaqNhTMp_hesY5dAw1A\" data-name=\"www.tasteofhome.com\/article\/properly-storing-cakes\/?srsltid=AfmBOorvd-Odw7f_zJbsSkVIVHGbgJpS43kaiVaqNhTMp_hesY5dAw1A\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">freeze this cake<\/a>. 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.<\/p>\n<h2>Swedish Visiting Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2111971\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Swedish-Visiting-Cake_TOHD25_279336_Habermehl_04.jpg?fit=700%2C1024\" alt=\"Swedish Visiting Cake\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">LAUREN HABERMEHL FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>Can I bake Swedish visiting cake in another size pan?<\/h3>\n<p>Yes. If you don&#8217;t have a 9-inch round baking pan, turn this into a square <a href=\"https:\/\/www.tasteofhome.com\/collection\/9x9-pan-recipes\/?srsltid=AfmBOoq8jjWdNMz7Wd5Hkasgo2jVN0X-py2meqidC3xUlFej7DmCTRA3\" data-name=\"www.tasteofhome.com\/collection\/9x9-pan-recipes\/?srsltid=AfmBOoq8jjWdNMz7Wd5Hkasgo2jVN0X-py2meqidC3xUlFej7DmCTRA3\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">9&#215;9-inch pan recipe<\/a> without making any adjustments. If you have to, it is possible to <a href=\"https:\/\/www.tasteofhome.com\/article\/baking-pan-conversions\/?srsltid=AfmBOopNyzJ26psAoQNZibS3ocOoO11sbIYytv-4iPrEyMyzge0Vd1kw\" data-name=\"www.tasteofhome.com\/article\/baking-pan-conversions\/?srsltid=AfmBOopNyzJ26psAoQNZibS3ocOoO11sbIYytv-4iPrEyMyzge0Vd1kw\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">adjust cake recipes for different pan sizes<\/a>\u2014it just depends on the size pan you have available.<\/p>\n<h3>Why is my Swedish visiting cake dry?<\/h3>\n<p>The main reason that a Swedish visiting cake might have become dry is if was overbaked (which is a <a href=\"https:\/\/www.tasteofhome.com\/collection\/cake-mistakes\/\" data-name=\"www.tasteofhome.com\/collection\/cake-mistakes\/\" data-module=\"content engagement\" data-position=\"embedded links\" data-name=\"www.tasteofhome.com\/collection\/cake-mistakes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">c<\/a><a href=\"https:\/\/www.tasteofhome.com\/collection\/cake-mistakes\/\" data-name=\"www.tasteofhome.com\/collection\/cake-mistakes\/\" data-module=\"content engagement\" data-position=\"embedded links\" data-name=\"www.tasteofhome.com\/collection\/cake-mistakes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">ommon cake mistake<\/a>). Keep a close eye on the cake as it&#8217;s in the oven, and pull it out once the edges are golden and the center is fully set.<\/p>\n<h3>What else can you serve with Swedish visiting cake?<\/h3>\n<p>Swedish visiting cake is traditionally served with hot coffee or tea. Brew your favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-coffee-brands\" data-name=\"www.tasteofhome.com\/collection\/best-coffee-brands\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">coffee brand<\/a> or serve the cake with this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/vanilla-almond-coffee\/\" data-name=\"www.tasteofhome.com\/recipes\/vanilla-almond-coffee\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">vanilla-almond coffee<\/a> to switch it up. Consider a topping like a dollop of whipped cream, yogurt or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-vanilla-ice-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-vanilla-ice-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">vanilla ice cream<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Swedish visiting cake, also known as mandelkaka or toscakaka, is an almond-flavored bake with a sweet and crunchy topping that&#8217;s served for fika with coffee.<\/p>\n","protected":false},"author":7061,"featured_media":2111626,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307454,304032,304517,303971,304158,304523,304528,303984,305744,304423,304328,305271,304288,305487,304430,307038,307033,305334,304515,303966,304408,304368,303887,306848,304348,304268,304072,304455,304458,303719,307449,324623,304388,304395,304150,303883,304473,307609,344548,304565,304403],"categories-v2":[310469,308623,308881,308500,310461,309438,308888,308893,308513,311389,308821,308988,308984,308481,309216,259620,310796,308830,310080,310079,309337,308880,308495,308813,308745,308478,309603,309000,259483,308669,308860,308865,308324,310465,309177,308752,308782,309434,308476,308876,310587,344549,308920,308812],"coauthors":[206601],"recommended_recipes":[{"post_title":"German 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Cake","post_link":"\/recipes\/swedish-puff-coffee-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Swedish-Puff-Coffee-Cake_exps164242_TH2847293C12_19_6bC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD25_279336_Habermehl_01.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/swedish-visiting-cake\/","name":"Swedish Visiting Cake","datePublished":"2025-02-04","dateModified":"2025-02-04","prepTime":"PT20M","cookTime":"PT30M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/EXPS_TOHD25_279336_Habermehl_01.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"This old-fashioned Swedish visiting cake recipe is infused with almond flavor and has a sweet and crunchy almond topping.","recipeIngredient":["CAKE:","1-1\/4 cups all-purpose flour","1\/2 teaspoon baking powder","1\/2 teaspoon salt","1 cup sugar","1 large egg, room temperature","1-1\/2 teaspoons vanilla extract","1 teaspoon almond extract","2\/3 cup 2% milk","8 tablespoons butter, melted and cooled","TOPPING:","2 egg whites, room temperature","1\/2 teaspoon almond extract","1 cup plus 2 tablespoons confectioners' sugar, divided","1 cup sliced almonds"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the batter","text":"Preheat oven to 350\u00b0F. 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."},{"@type":"HowToStep","name":"Make the topping","text":"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."},{"@type":"HowToStep","name":"Bake the Swedish visiting cake","text":"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."},{"@type":"HowToStep","name":"Cool and serve the cake","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Swedish-Visiting-Cake_TOHD25_279336_Habermehl_03.jpg?fit=700,1024"}],"recipeYield":"10 pieces","author":[{"@type":"Person","name":"Lauren Habermehl"}],"nutrition":{"@type":"NutritionInformation","calories":" 344 calories","fatContent":"15g fat (7g saturated fat)","cholesterolContent":"44mg cholesterol","sodiumContent":"242mg sodium","carbohydrateContent":"48g carbohydrate (35g sugars","fiberContent":"2g fiber)","proteinContent":"6g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.8333335,"reviewCount":6,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-02-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mike615"},"reviewBody":"<p>Despite spraying Baker's Joy baking spray with flour, the cake stuck to the pan.  It also rose well above the 9 inch layer cake pan.   Cake was moist and taste was great, but next time will try real flour for the pan or perhaps parchment lined pan.  I'd also go for the deepest 9 inch pan you have.  This baked in 20 minutes so keep an eye on it.  Yes, my oven is calibrated - I used convection, and it was edge brown in 20 minutes.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Katisha"},"reviewBody":"<p>This almost had a marzipan vibe. It's on the yummy list!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-02-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Shelby068"},"reviewBody":"<p>Love this and love that it makes a small cake as it's just my husband and I and most recipes make too much.  I do have one question though.  Is the egg white, powdered sugar and almond mix supposed to be quite runny?   The recipe says to \"sprinkle\" the mixture on top but mine was more like \"pour\".  Also, I think a piece of parchment on the bottom would help, as mine stuck a little though well greased and floured.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-06-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lvarner"},"reviewBody":"<p>I loved this recipe - tasty and simple but oh so good! I particularly enjoyed the almond flavor and topping - a great cake for almond fans!  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-02-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"user8034"},"reviewBody":"<p>OMG!! This is an amazing recipe!! So tender & packed with delicious almond flavor. The only thing I changed was a substitution of buttermilk for the milk as I had some to use up.  This the best thing I\u2019ve baked this year & will be trotted out many more times for sure. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-03-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nancy7145"},"reviewBody":"<p>Excellent!  I made two of these for a bridal shower topped them with some whipped cream and raspberries.  The rave reviews came pouring in especially from the gluten free ladies as I used gluten free flour on one.  I got a text yesterday saying \"I can't stop thinking about that cake, please send me the recipe! <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"279336","romance_copy_dek":"This old-fashioned Swedish visiting cake recipe is infused with almond flavor and has a sweet and crunchy almond topping.","enhanced_recipe_title":"Swedish Visiting Cake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>CAKE:<\/b>","IngredientText":"<b class='sIngredient'>CAKE:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/4 cups all-purpose flour","IngredientText":"1-1\/4 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon baking powder","IngredientText":"1\/2 teaspoon baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sugar","IngredientText":"1 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg, room temperature","IngredientText":"1 large egg, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons vanilla extract","IngredientText":"1-1\/2 teaspoons vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon almond extract","IngredientText":"1 teaspoon almond extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2\/3 cup 2% milk","IngredientText":"2\/3 cup 2% milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"8 tablespoons butter, melted and cooled","IngredientText":"8 tablespoons butter, melted and cooled"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>TOPPING:<\/b>","IngredientText":"<b class='sIngredient'>TOPPING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 egg whites, room temperature","IngredientText":"2 egg whites, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon almond extract","IngredientText":"1\/2 teaspoon almond extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup plus 2 tablespoons confectioners' sugar, divided","IngredientText":"1 cup plus 2 tablespoons confectioners' sugar, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sliced almonds","IngredientText":"1 cup sliced almonds"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD25_279336_Habermehl_01.jpg","RecipeId":279336,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Swedish Visiting Cake Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"EXPS_TOHD25_279336_Habermehl_01.jpg","ContributorId":null,"Firstname":"Lauren","Lastname":"Habermehl","City":"Pewaukee","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. 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