This one was very simple and good, and kind of quietly elegant. But I like anything that can be made in my skillet.
Ooh very easy recipe! I’m going to use my Pampered Chef ceramic pie dish since I still do not own a cast iron skillet (or any skillet that’s oven proof). I was going to say I could make this now, but of course, now that I have butter I ran out of sugar! Doh!
I made this last night and took it to work today – everyone LOVED it – I am making more of it this week, it was so good (and easy). Everyone especially loved the story associated with it.
Hey, Mike, just wanted to let you know that I’m having issues leaving a comment on your fab blog post about the Visiting Cake. I’ll keep trying, but rest assured, I loved it all!
This was the first recipe I baked from the cookbook, the first I permanently marked with a tab, and my lead go-to dessert, aka one of my top 5 desserts of all time. Definitely a winner.
Made this last weekend: perfect with coffee/tea at Easter! Easy to make and very tasty. If you like almonds, you’re gonna love this one!!
Forgot to signup for follow-up comments….
I used my 20 cm pizza pan ;-)
This one sounds wonderful
I can’t wait!
Enjoyed making this, it was so simple. And all of the lemon in there! The bit I had was very tasty.
I have seen these being posted… They all look amazing, love the lemons
I really really love this one. (And I just used a normal cake pan…)
I made this last weekend in an 8″ skillet, and it turned out even better than I hoped – this is my pick, and I’ve waited to bake it, so I had built up a lot of hope!
For those who’d like to use an 8″ cake/pie pan or skillet, I found that 3/4 recipe fits perfectly. Here’s the math:
3/4 c sugar (forgot to weigh it, sorry)
zest of most of a lemon
75 g egg (not counting shell)
scant 1/4 tsp salt
3/4 tsp vanilla
scant 1/2 tsp almond extract
100 g flour (3/4 c)
6 T, or 3 oz butter
scant 1/4 c sliced almonds
I’m going to bake another one tomorrow in a 10″ skillet, so will come back and post that math too!
So the full recipe won’t fit in a 8″ round cake pan?
How about a 9″? OR better yet, what if I used a 10″ springform pan?
The recipe calls for a 9″ skillet, cake pan, or pie pan. I don’t have a 9″ skillet, so decided to use my 8″ skillet, which is why I scaled the cake to 3/4 recipe. I was trying to get the cake to be about as thick as Dorie’s recipe would have been in a 9″ pan.
Similarly, today I baked another one in a 10″ skillet, and scaled the recipe to 1 1/4, and will add that math later.
In case anyone wants to branch out, Dorie has posted an apple version of Swedish cake, which you can find here:
I’d been planning to bake that one in addition to the original version, but I like the plain Visiting Cake so much, I am now not sure I want to vary it! But I hope someone else does. I can’t wait to see how all the cakes look!!
@Nancy: 3/4 cup sugar weighs 150 grams!
I really like the thought of adding apples to this cake, I might just have to try this!
they really liked it at work, and requested the recipe, then blanched at the stick of butter. Little do they know…
Mine’s in the oven now. After reading all the positive comments, I can’t wait to try it.
this. is. good. I baked mine yesterday and I’m having a piece this morning and it’s divine!! Made it in a cast iron skillet, pulled it from the over in 25 minutes, used both extracts, no lemon… omg.
This is gooood stuff. You could easily skip the almonds and sugar sprinkling and make a lemon glaze or dust with confectioners sugar. oh the possibilities ;)
I’ll be making the apple version on Sunday and posting it along with this cake. In case anyone is interested :)
OH my goodness..this cake is to die for..LOVE it! I followed the recipe exactly and it turned out wonderful!
I have mine in the oven now. I baked it in a 10″ skillet, which I didn’t realize was a 10″ until I was getting ready to pop it in the oven. (Not very observant, I know. :}) I adjusted the baking time and we will see how it turns out.
Ill be whipping it up in the morning. I am out of almond extract and have no lemons in the house. But, I do have an orange. I think Ill go that route.
Laurie – I just made another one today and used an orange (no lemons around) – turned out great!
I used orange, and loved it! =)
Yummy. Took it out of the oven and half of it was gone in 10 minutes (just two people). Moist, delicious and very addictive.
Here are the amounts I used for a 10″ pan:
1 1/4c sugar
zest of 1 huge lemon
125 g of eggs (without shell)
heaping 1/4 tsp salt
1 1/4 tsp vanilla
3/4 tsp almond extract
1 1/4 c flour (5 6/8 oz)
10 T (5 oz) flour
1/3 c sliced almonds
Thanks for baking with me, everyone!
Mine is in the oven now. I used the lemon and the extracts. I baked in my heavy Hess ceramic pie plate. It looks and smells yummy.
Just made this…incredible. Absolutely incredible!!
We loved this! I used orange zest instead + extra vanilla (no almond extract). I baked mine in a deep dish pie dish.
Amazing! One of the best recipes so far. :)
Can anyone tell me if this cake rises much? I wouldn’t think so with no leavening but just double checking…
Mine didnt rise at all.
Mine actually sank a little bit in the middle, I just covered the sinkage with extra almonds. :)
Hardly any rising, at least not that I noticed….
Mine is in the oven right now.
If the batter is any indicator…this is going to be out of this world.
I made a half recipe in a 6″ pan, and am already regretting it! It’s good! Mine did rise, and really puffed in the middle just before I took it out. It sunk back to level when cooling, though.
this had a great flavor – I used an orange for the zest as well. I only have a 12″ skillet and next time I think I’ll modify the recipe to fit that pan. I used a pie pan today and it was just too gooey in the center, something I think might be fixed by using a skillet…I did everything it said to do so maybe I’ll have better luck next time! :) Great pick!
Sorry…. I didn’t get to post yesterday, because of internet problems. But I am here today and I thought this cake was an Awesome cake! Very tasty as a breakfast cake or as a quick dessert for unexpected company… We were out of Almonds, so we used fresh chopped pecans. Yummy! Yummy! Yummy!
Tuesdays with Dorie 
This one was very simple and good, and kind of quietly elegant. But I like anything that can be made in my skillet.
Ooh very easy recipe! I’m going to use my Pampered Chef ceramic pie dish since I still do not own a cast iron skillet (or any skillet that’s oven proof). I was going to say I could make this now, but of course, now that I have butter I ran out of sugar! Doh!
I made this last night and took it to work today – everyone LOVED it – I am making more of it this week, it was so good (and easy). Everyone especially loved the story associated with it.
Hey, Mike, just wanted to let you know that I’m having issues leaving a comment on your fab blog post about the Visiting Cake. I’ll keep trying, but rest assured, I loved it all!
This was the first recipe I baked from the cookbook, the first I permanently marked with a tab, and my lead go-to dessert, aka one of my top 5 desserts of all time. Definitely a winner.
Made this last weekend: perfect with coffee/tea at Easter! Easy to make and very tasty. If you like almonds, you’re gonna love this one!!
Forgot to signup for follow-up comments….
I used my 20 cm pizza pan ;-)
This one sounds wonderful
I can’t wait!
Enjoyed making this, it was so simple. And all of the lemon in there! The bit I had was very tasty.
I have seen these being posted… They all look amazing, love the lemons
I really really love this one. (And I just used a normal cake pan…)
I made this last weekend in an 8″ skillet, and it turned out even better than I hoped – this is my pick, and I’ve waited to bake it, so I had built up a lot of hope!
For those who’d like to use an 8″ cake/pie pan or skillet, I found that 3/4 recipe fits perfectly. Here’s the math:
3/4 c sugar (forgot to weigh it, sorry)
zest of most of a lemon
75 g egg (not counting shell)
scant 1/4 tsp salt
3/4 tsp vanilla
scant 1/2 tsp almond extract
100 g flour (3/4 c)
6 T, or 3 oz butter
scant 1/4 c sliced almonds
I’m going to bake another one tomorrow in a 10″ skillet, so will come back and post that math too!
So the full recipe won’t fit in a 8″ round cake pan?
How about a 9″? OR better yet, what if I used a 10″ springform pan?
The recipe calls for a 9″ skillet, cake pan, or pie pan. I don’t have a 9″ skillet, so decided to use my 8″ skillet, which is why I scaled the cake to 3/4 recipe. I was trying to get the cake to be about as thick as Dorie’s recipe would have been in a 9″ pan.
Similarly, today I baked another one in a 10″ skillet, and scaled the recipe to 1 1/4, and will add that math later.
In case anyone wants to branch out, Dorie has posted an apple version of Swedish cake, which you can find here:
http://www.seriouseats.com/recipes/2007/11/baking-with-dorie-annes-swedish-apple-cake.html
I’d been planning to bake that one in addition to the original version, but I like the plain Visiting Cake so much, I am now not sure I want to vary it! But I hope someone else does. I can’t wait to see how all the cakes look!!
@Nancy: 3/4 cup sugar weighs 150 grams!
I really like the thought of adding apples to this cake, I might just have to try this!
they really liked it at work, and requested the recipe, then blanched at the stick of butter. Little do they know…
Mine’s in the oven now. After reading all the positive comments, I can’t wait to try it.
this. is. good. I baked mine yesterday and I’m having a piece this morning and it’s divine!! Made it in a cast iron skillet, pulled it from the over in 25 minutes, used both extracts, no lemon… omg.
This is gooood stuff. You could easily skip the almonds and sugar sprinkling and make a lemon glaze or dust with confectioners sugar. oh the possibilities ;)
I’ll be making the apple version on Sunday and posting it along with this cake. In case anyone is interested :)
OH my goodness..this cake is to die for..LOVE it! I followed the recipe exactly and it turned out wonderful!
I have mine in the oven now. I baked it in a 10″ skillet, which I didn’t realize was a 10″ until I was getting ready to pop it in the oven. (Not very observant, I know. :}) I adjusted the baking time and we will see how it turns out.
Ill be whipping it up in the morning. I am out of almond extract and have no lemons in the house. But, I do have an orange. I think Ill go that route.
Laurie – I just made another one today and used an orange (no lemons around) – turned out great!
I used orange, and loved it! =)
Yummy. Took it out of the oven and half of it was gone in 10 minutes (just two people). Moist, delicious and very addictive.
Here are the amounts I used for a 10″ pan:
1 1/4c sugar
zest of 1 huge lemon
125 g of eggs (without shell)
heaping 1/4 tsp salt
1 1/4 tsp vanilla
3/4 tsp almond extract
1 1/4 c flour (5 6/8 oz)
10 T (5 oz) flour
1/3 c sliced almonds
Thanks for baking with me, everyone!
Mine is in the oven now. I used the lemon and the extracts. I baked in my heavy Hess ceramic pie plate. It looks and smells yummy.
Just made this…incredible. Absolutely incredible!!
We loved this! I used orange zest instead + extra vanilla (no almond extract). I baked mine in a deep dish pie dish.
Amazing! One of the best recipes so far. :)
Can anyone tell me if this cake rises much? I wouldn’t think so with no leavening but just double checking…
Mine didnt rise at all.
Mine actually sank a little bit in the middle, I just covered the sinkage with extra almonds. :)
Hardly any rising, at least not that I noticed….
Mine is in the oven right now.
If the batter is any indicator…this is going to be out of this world.
I made a half recipe in a 6″ pan, and am already regretting it! It’s good! Mine did rise, and really puffed in the middle just before I took it out. It sunk back to level when cooling, though.
this had a great flavor – I used an orange for the zest as well. I only have a 12″ skillet and next time I think I’ll modify the recipe to fit that pan. I used a pie pan today and it was just too gooey in the center, something I think might be fixed by using a skillet…I did everything it said to do so maybe I’ll have better luck next time! :) Great pick!
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Sorry…. I didn’t get to post yesterday, because of internet problems. But I am here today and I thought this cake was an Awesome cake! Very tasty as a breakfast cake or as a quick dessert for unexpected company… We were out of Almonds, so we used fresh chopped pecans. Yummy! Yummy! Yummy!
you can check out our awesomeness at…
http://www.thepantrylife.blogspot.com
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