Swedish Visiting Cake

  • 1 1⁄3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1 stick (1⁄2 cup) butter, softened
  • 3⁄4 cup turbinado sugar
  • 2 tablespoons nut butter such as almond or peanut butter
  • 1 large egg
  • 1⁄2 cup bittersweet or dark chocolate chunks, coarsely chopped
  • 1⁄4 cup whole shelled almonds, coarsely chopped
  • 1⁄4 cup hazelnuts, coarsely chopped
  • 2 tablespoons caramel sauce


Preheat oven to 350°F. In medium bowl combine together flour, baking powder, baking soda and salt; set aside. In large mixing bowl with paddle attachment, beat butter and sugar on medium-low speed until smooth, about 2 minutes. Add nut butter; beat until well mixed. Add flour mixture, half at a time: add egg until smooth. With hands, pat mixture evenly into 9-inch square or round fluted tart pan with removable bottom. Sprinkle with chocolate; then top with almonds and hazelnuts. Bake 20 to 25 minutes until toothpick inserted in center comes out clean. Cool 10 minutes. Carefully remove from pan. Just before serving, drizzle cake with caramel sauce. Cut into squares.

Serves 8

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