I love a cake that can be make with everything that you have in your kitchen. A cake you can whip up in the morning when you have an unexpected guest over, or just because you want a little sweetness to end your day.
I have a Swedish Almond Cake under my belt already. One that I quite frequently. That recipe was given to me by a dear friends mother, Marion Bird. You need a special little pan to make that one in, but boy is it delicious! Click here for that recipe.
Back in the late 80′s I worked with a Swedish woman named Ferrell Dewell. What an unusual name huh? Ferrell was a sweetheart and she kind of took me under her wing when I first started working. She shared quite a few recipes with me over the years. She even knit a giant stocking for my first born son back in 1995 just before she retired.
Ferrell passed away many years ago. I still think of her every year when I pull out that giant stocking from my Christmas decorations. I stumbled upon a recipe for Swedish Almond Cake that she gave me many years ago. Whenever she would bring a treat into work, she’d type up the recipe to pass out with a piece of whatever goodness she brought.
I’m so glad I have this recipe to share with you and that I still have a little piece of Ferrell with me through it.
This gorgeous little cake has a crispy outer crust and a soft, tender cake in the middle.
Swedish Almond Cake
recipe from Ferrell Dewell via Lisa@The Cutting Edge of Ordinary
1 cup white granulated sugar
1 cup all-purpose flour
1 stick butter, softened
1 1/2 teaspoon PURE almond extract
Slivered almonds for sprinkling on top
Preheat oven to 350F. Lightly spray a glass pie plate with cooking spray. In a large bowl, stir together sugar and flour. Add in the butter. This won’t be like most cake batters. It’s almost like you’re making a strudel topping, so add the softened butter and then get in there with both your hands and keep crumbling it until it starts to come together. The mixture will be crumbly and that’s ok.
Mix the eggs and almond extract together in a separate bowl. Add to the batter and stir to combine. The batter will be almost dough like. Spread evenly in the pie plate. Sprinkle the slivered almonds on top. Bake for 25-35 minutes or until edges are light golden brown. Let cool. Cut into wedges to serve.
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