For years my grandmother was the only person in the family that was allowed to make this cake and only at gatherings. We didn’t even know the recipe for years! It was one of those special cakes that always appeared on the morning breakfast table (oh yes, this was not just for dessert) or after the family meal. There was a fairly large group of us at these gatherings and we all kept a close eye on her, and yet, none of us really remember her baking the cake. They just appeared. And then they were devoured. Slice by slice, those cakes would disappear faster than we wanted to admit. She always had them in those Tupperware cake cover containers out on the main table. With a handy serrated knife lying right next to the container. You just couldn’t walk by without a slice of the almond flavored, sugar dusted, moist, cake.
The recipe eventually made it into each of our hands. Yet, all of us admit we only make it at family gatherings. While it was such a staple in our lives while growing up. It seems almost to special of a memory to make too often. It brings back lots of memories and stories when this cake is served.
Which is why this cake was the first thing that popped into our minds when deciding on the menus for our Swedish family visit. It felt so good to serve them this family cake – something that had been passed down in our family, and such a part of us! Funny that we we’re the only ones that thought that. Side story: when our family from Sweden flew into the States, they first went to my Aunts home to spend the night before traveling to Vermont. She also served them this cake for dessert!
They enjoyed the cake – saying it was very like a dessert they have at home (which makes sense) and we had a wonderful time reminiscing about food and family.
1 cup salted butter
1 1/3 cup flour
1 1/2 cup sugar (plus more for dusting pan)
1 teaspoon baking powder
1 teaspoon almond extract
In a stand mixer (you can mix this with a hand mixer but it takes forever and your hands are then numb. NOT to be mixed with only a spoon) cream the butter and flour until light and fluffy (about 10 minutes).
Add in the eggs ONE at a time and MIX for at least 10 minute after each egg. This is key as it makes the cake light and moist. If you rush this cake, trust me, it isn’t very good.
Once all of the eggs are in, add in the sugar, baking powder and almond extract. Mix well.
Preheat oven to 325°. Butter liberally a large bundt pan and coat with sugar (you can use flour instead of sugar, but it just doesn’t have that same crunch). Pour cake batter into pan and bake for an hour. I usually check on it a few times but it always seems to be done at just about an hour.
Let the cake cool until warm to the touch. Using a dull knife, gently loosen the cake around the edges before tapping the cake out of the pan. Dust with powdered sugar and serve. This cake also freezes VERY well and can be made ahead and then simply defrosted and served.