Simple Swedish Almond Cake Food

SWEDISH ALMOND CAKE

Steps:

• This cake is traditionally made in a Rehrucken/Almond Cake Loaf Pan. If you don't have one you can double the recipe and bake it in a bundt cake pan instead. Whichever pan you are using prepare it by coating the pan with cooking spray.
• Preheat the oven to 350 F.
• Melt butter in the microwave.
• Beat together sugar, milk, egg, and almond extract,
• Stir the baking powder and flour into the milk mixture.
• Mix in melted butter until thoroughly combined.
• Fill the prepared pan with cake batter.
• Bake the cake at 350° for 40-50 minutes or until toothpick inserted comes out clean.
• Set the cake pan on a rack to completely cool. Do not try to remove the cake while it is warm as it might crack. When cooled, place pan upside down and tap. Sides can be loosened with a silicone or wooden tool. Don't use metal since it can scratch the pan.
• Decorate the cake by sprinkling powdered sugar on top along with slivered almonds. You could also top it with fresh berries, sprinkles, whipped cream or ice cream.

SWEDISH ALMOND CAKE

Steps:

• Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.
• In a medium bowl, whisk together the flour, baking powder and salt.
• Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes. Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen. Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula. Scrape the batter into the prepared pan.
• Slide the cake into the oven, and set your timer for 30 minutes.
• As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.
• Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.
• Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean. Transfer the baking sheet to a rack, and cool for 5 minutes. Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it's a delicate job because the sticky topping isn't yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you're ready to serve, lift the cake off the springform base and onto a platter.