Swedish Visiting Cake

There is so much in world to be a snob about:

Basically Anything You Can Imbibe
Language i.e. usage of certain swear words as well as the words "like," "dude," "y'all" and "guys"

and in my case


I am a cake snob. The worst kind of snob.

Here is how you know if you are a cake snob:
You are at someone's party, usually a birthday party, usually for someone you don't know to well, because all of your friends are hopefully cake snobs as well. Anyways, the party is kind of boring, and the entire time you look forward to the cake, because cake should always be the high point of any party. Anyways, you wait and wait and wait until finally someone gets it together and lights some candles and stuff and you sing happy birthday and you see the cake and literally your mouth falls open in disappointment. Because it is from the supermarket there are strange technicolor frosting flowers all over it and too much frosting and no class and over-decoration and then the actual cake itself is too sweet and flavorless bland stale stale stale sweetness.

And life feels completely meaningless.

You will never have this problem with this cake.

I promise.
I suggest you defriend your non-cake-snob friends on facebook and hope they don't invite you to any more lame ass parties with lame ass cake. Alternatively, you could just offer to make it for your non-cake-snob friend's parties and then they will love you and your cake snob friends will love you. And it will just be lots of love + cake.
Which is an infinitely good thing.


Swedish Visiting Cake 
from Baking: From My Home to Yours by Dorie Greenspan
Makes 8 to 10 servings

This is simple and glorious. I added cranberries, for pizzazz and holiday festivity. Also there is no frosting, which is always a plus, and it is dense and moist and sweet and takes no time to make or bake and between the two of us my mother and I managed to eat more than half of it, basically in one sitting. Which is kind of embarrassing and awesome at the same time. Mostly awesome. 

1 cup sugar, plus extra for sprinkling
Grated zest of 1 lemon
2 large eggs
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup all-purpose flour
1 stick (8 tablespoons) unsalted butter, melted and cooled
About 1/4 cup sliced almonds (blanched or not)

Cranberries (optional)

Center a rack in the oven and preheat the oven to 350 degrees F.  Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch cake pan or even a pie pan.
Pour the sugar into a medium bowl.  Add the zest and blend the zest and sugar together with your fingertips until the sugar is moist and aromatic.  Whisk in the eggs one at a time until well blended.  Whisk in the salt and the extracts.  Switch to a rubber spatula and stir in the flour.  Finally, fold in the melted butter.
Scrape the batter into the pan and smooth the top with a rubber spatula.  Scatter the sliced almonds over the top and sprinkle with a little sugar.  If you're using a cake or pie pan, place the pan on a baking sheet.
Bake the cake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist.  Remove the pan from the oven and let the cake cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it.  You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate.