Swedish Visiting Cake With Some Twists

Photo: Sara Bonetti

Ingredients

230 cups gr (8 oz or 1) sugar

2 large eggs

5 teaspoons gr (¼) sa lt

5 teaspoons ml (1) pure vanilla extract

2 1/2 teaspoons ml (½) pure or ange extract

230 cups gr (8 oz or 1) all-purpose flour

113 tablespoons gr (1 stick or 8) unsalted butter, melted and cooled

brown sugar, cinnamon and white chocolate for sprinkling

2 tablespoons I used two tbsp of brown sugar, of cinnamon and 2 oz of whit

Preparation

Stir 2 tablespoons of brown sugar, and 2 tablespoons of cinnamon in a small bowl.

Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch cake pan or even a pie pan and place the pan on a baking sheet.

Pour the sugar into a medium bowl. 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 half of the batter into the pan and smooth the top. Sprinkle the brown sugar-cinnamon mixture and a few white chocolate chips over the batter. Cover with the rest of the batter (you need to be very careful in pouring the rest of the batter because it is very dense and, thus, hard to distribute homogeneously. If the batter is too stick try to spread it with a slightly wet spatula) and smooth the top.

Place the pan on a baking sheet and 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 on a cooling rack before unmolding it onto a serving plate.