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Saturday, February 24, 2007

Anna's Swedish Butter Cake

The Altitude Adjustment Section
Sometimes you need to revisit the classics, and today we are going to make a rich Swedish butter cake with a hint of almond from my favorite high altitude cookbook Pie in the Sky by Susan Purdy, my pal and baking mentor.

2 cups sifted A.P. flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons room temp. unsalted butter = 1 1/2 sticks
1 1/3 cups granulated sugar
3 room temp eggs
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
1 cup plus 1 tablespoon buttermilk

Preheat oven to 350. Spray one 9-inch tube pan with non-stick spray, line with parchment paper and re-spray. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside. In the bowl of an electric mixer cream the butter and the sugar till well blended. Add the extracts and the eggs. Beat well to blend. Don’t worry if batter looks curdled — it will smooth out later. With the mixer on low speed, add the flour mixture alternating with the buttermilk. Scrape down bowl and beat till smooth. Scoop batter into prepared pan and smooth top. Bake for 40-43 minutes till top is golden brown and springy to the touch. You can also do the toothpick test. Don’t overcook or it will be dry! Cool cake for 15 minutes in pan and then turn out onto flat plate. Dust top with powdered sugar and eat it all up. Yum!