Swedish Sockerkaka (Simple Vanilla Cake)
The Swedish sockerkaka (simple vanilla cake) is the perfect addition to your baking rotation. Enjoy it with a cup of coffee or tea, serve it as an afterschool snack with a glass of milk and fruit, or serve it for dessert with berries and whipped cream.Adapted from the 1991 edition of "Annas mat" by Anna Bergenstrom
Ingredients
- 4 tablespoons unsalted butter plus extra for greasing cake pan
- ⅓ cup milk
- 2 large eggs
- ¾ cup sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour plus extra for greasing cake pan
- ½ cup almond flour (or use all all-purpose)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon powdered sugar optional
Instructions
- Preheat oven to 350℉.
- Butter and flour a 9-inch cake pan. (Or use cooking spray). A spring form cake pan makes it easy to release the cake when done.
- In a small saucepan over medium heat, melt butter. Then add milk and heat until it starts to simmer. Remove from heat.
- Meanwhile, in a medium bowl, beat together the eggs and sugar with an electric whisk until light and fluffy. Then, mix in vanilla.
- In another bowl, combine the flour, almond flour, baking powder, and salt.
- Fold the butter-milk mixture into the egg-sugar mixture. Then stir in the flour mixture, mixing just to combine.
- Pour the batter into the prepare cake pan and bake for 28-35 minutes. The cake is done when lightly browned, pulling away from the edges, and a toothpick inserted into the middle comes out clean.
- Let the cake cool a bit and then transfer to a plate or simply remove sides if using a spring-form. Top with powdered sugar if desired before serving. Enjoy!