Swedish Nut Cake: A Delightfully Simple and Delicious Recipe
Swedish Nut Cake, also known as Tosca Cake (Toscakaka), is a classic Scandinavian treat that’s both incredibly easy to make and utterly delicious. It features a moist, tender cake base topped with a crunchy, caramelized nut topping. This recipe is perfect for bakers of all skill levels, from beginners to seasoned pros. It requires minimal ingredients and effort, yet delivers a stunningly flavorful and satisfying dessert. Imagine a cake that’s sweet but not cloyingly so, with a delightful contrast of textures between the soft cake and the crispy nut topping. That’s exactly what you get with Swedish Nut Cake.
This cake is ideal for any occasion. Serve it as an afternoon fika (Swedish coffee break), bring it to a potluck, or enjoy it as a simple yet elegant dessert after dinner. The best part? It’s even better the next day, as the flavors meld and deepen.
**Why You’ll Love This Recipe:**
* **Simple Ingredients:** You probably already have most of the ingredients in your pantry.
* **Easy to Make:** The recipe is straightforward and requires minimal effort.
* **Delicious Flavor:** The combination of the moist cake and crunchy nut topping is irresistible.
* **Versatile:** Perfect for any occasion, from casual gatherings to special celebrations.
* **Make-Ahead Friendly:** The cake tastes even better the next day, making it ideal for preparing in advance.
**Let’s get started! Here’s what you’ll need:**
**Ingredients:**
**For the Cake:**
* 150g (2/3 cup) unsalted butter, softened
* 150g (3/4 cup) granulated sugar
* 2 large eggs
* 75ml (1/3 cup) milk
* 150g (1 1/4 cups) all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon vanilla extract
* Pinch of salt
**For the Topping:**
* 75g (1/3 cup) unsalted butter
* 75g (1/3 cup) granulated sugar
* 2 tablespoons milk
* 2 tablespoons all-purpose flour
* 100g (1 cup) slivered almonds (or chopped nuts of your choice: walnuts, pecans, hazelnuts)
**Equipment:**
* 9-inch round cake pan (or similar size)
* Mixing bowls
* Electric mixer (handheld or stand mixer)
* Spatula
* Measuring cups and spoons
* Saucepan
**Instructions:**
**Step 1: Prepare the Cake Pan**
Before you begin, preheat your oven to 175°C (350°F). Grease and flour a 9-inch round cake pan. This will prevent the cake from sticking and ensure easy removal after baking. Alternatively, you can line the bottom of the pan with parchment paper.
**Why Grease and Flour?**
Greasing the pan creates a barrier between the batter and the metal, while flouring provides a slightly textured surface for the cake to grip onto. This combination ensures the cake releases cleanly.
**Step 2: Cream Butter and Sugar**
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. This process incorporates air into the mixture, which contributes to the cake’s light and tender texture. Creaming should take about 3-5 minutes. You’ll notice the mixture becomes noticeably paler and more voluminous.
**Tip:** Make sure your butter is properly softened. It should be soft enough to easily indent with your finger, but not melted. Using cold butter will make it difficult to cream, while melted butter will result in a greasy cake.
**Step 3: Add Eggs**
Beat in the eggs one at a time, mixing well after each addition. Ensure each egg is fully incorporated before adding the next. This helps to create a stable emulsion and prevent the batter from curdling. If the batter looks slightly curdled after adding the eggs, don’t worry! It will come back together once you add the dry ingredients.
**Step 4: Combine Dry Ingredients**
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures the baking powder is evenly distributed throughout the flour, which is crucial for proper leavening. The salt enhances the flavors of the other ingredients.
**Step 5: Alternate Adding Dry and Wet Ingredients**
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. This method prevents gluten development, which results in a more tender cake. Start by adding about one-third of the dry ingredients to the butter-sugar mixture, then mix until just combined. Next, add half of the milk and mix until just combined. Repeat with another third of the dry ingredients, the remaining milk, and finish with the remaining dry ingredients. Mix until just combined – be careful not to overmix.
**Why Alternate?**
Alternating the wet and dry ingredients ensures the batter stays emulsified and prevents gluten from developing excessively. Overmixing develops gluten, which can lead to a tough cake.
**Step 6: Add Vanilla Extract**
Stir in the vanilla extract. Vanilla extract enhances the flavor of the cake and adds a touch of warmth.
**Step 7: Pour Batter into Pan**
Pour the batter into the prepared cake pan and spread it evenly. Use a spatula to ensure the batter reaches all corners of the pan.
**Step 8: Bake the Cake**
Bake in the preheated oven for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched. Keep a close eye on the cake during baking to prevent it from burning. If the top starts to brown too quickly, you can tent it with aluminum foil.
**Step 9: Prepare the Topping**
While the cake is baking, prepare the topping. In a medium saucepan, combine the butter, sugar, milk, and flour. Cook over medium heat, stirring constantly, until the butter is melted and the mixture is smooth and slightly thickened. This usually takes about 3-5 minutes.
**Tip:** Use a whisk to stir the topping to prevent lumps from forming.
**Step 10: Add Nuts to Topping**
Remove the saucepan from the heat and stir in the slivered almonds (or your choice of nuts). Make sure the nuts are evenly distributed throughout the topping.
**Step 11: Pour Topping over Cake**
Once the cake is done baking, remove it from the oven and immediately pour the nut topping evenly over the top. The heat from the cake will help the topping to spread easily.
**Important:** Work quickly to spread the topping before it sets. The topping will solidify a bit upon hitting the cooler cake.
**Step 12: Bake Again**
Return the cake to the oven and bake for another 10-15 minutes, or until the topping is golden brown and bubbly. The topping should be deeply caramelized and slightly crispy. Watch carefully to prevent the topping from burning.
**Step 13: Cool the Cake**
Remove the cake from the oven and let it cool in the pan for at least 15 minutes before inverting it onto a wire rack to cool completely. Cooling the cake in the pan allows it to set and prevents it from breaking when you remove it.
**Step 14: Serve and Enjoy!**
Once the cake is completely cooled, slice and serve. Swedish Nut Cake is delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs perfectly with coffee, tea, or even a glass of milk.
**Tips for Success:**
* **Use Room Temperature Ingredients:** Using room temperature ingredients, especially the butter and eggs, helps to create a smooth and stable batter.
* **Don’t Overmix:** Overmixing the batter develops gluten, which can result in a tough cake. Mix until just combined.
* **Grease and Flour the Pan Thoroughly:** This prevents the cake from sticking and ensures easy removal.
* **Watch the Topping Carefully:** The topping can burn easily, so keep a close eye on it during the second baking period.
* **Let the Cake Cool Completely:** Cooling the cake completely before slicing prevents it from crumbling.
* **Use High-Quality Ingredients:** Using high-quality ingredients, especially butter and nuts, will result in a more flavorful cake.
**Variations:**
* **Different Nuts:** Feel free to use different types of nuts in the topping, such as walnuts, pecans, or hazelnuts. You can also use a mixture of nuts.
* **Spices:** Add a pinch of cinnamon or cardamom to the cake batter for a warm, spiced flavor.
* **Citrus Zest:** Add the zest of an orange or lemon to the cake batter for a bright, citrusy flavor.
* **Chocolate Chips:** Fold in some chocolate chips to the cake batter for a chocolatey twist.
* **Coffee Flavor:** Dissolve a teaspoon of instant coffee in the milk for a subtle coffee flavor in the cake.
**Storage:**
Store Swedish Nut Cake in an airtight container at room temperature for up to 3 days. The cake tastes even better the next day, as the flavors meld and deepen. You can also freeze the cake for up to 2 months. Thaw it overnight in the refrigerator before serving.
**Serving Suggestions:**
* Serve warm or at room temperature.
* Enjoy with a cup of coffee or tea.
* Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
* Dust with powdered sugar for a pretty presentation.
* Serve with fresh berries for a refreshing contrast.
**Nutritional Information (approximate, per serving):**
* Calories: 350-400
* Fat: 20-25g
* Saturated Fat: 10-15g
* Cholesterol: 80-100mg
* Sodium: 100-150mg
* Carbohydrates: 35-40g
* Sugar: 25-30g
* Protein: 5-7g
**(Note: Nutritional information can vary depending on the specific ingredients and serving size.)**
**Frequently Asked Questions (FAQ):**
* **Can I use salted butter?**
Yes, you can use salted butter, but reduce the amount of salt in the cake batter by half.
* **Can I use margarine instead of butter?**
While margarine can be used, butter provides a richer flavor and texture. If using margarine, choose a high-quality brand.
* **Can I make this cake gluten-free?**
Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for binding.
* **Why is my cake dry?**
Overbaking is the most common cause of a dry cake. Make sure to check the cake for doneness using a wooden skewer and avoid overbaking.
* **Why is my topping not crispy?**
If the topping isn’t crispy, it may not have been baked long enough. Make sure the topping is golden brown and bubbly before removing the cake from the oven.
* **Can I double the recipe?**
Yes, you can double the recipe, but you may need to increase the baking time slightly.
* **What kind of milk should I use?**
Whole milk or 2% milk will provide the best results, but you can use any type of milk you prefer.
Swedish Nut Cake is a truly delightful and rewarding baking experience. Its simplicity, combined with its irresistible flavor and texture, makes it a winner every time. So gather your ingredients, preheat your oven, and prepare to be amazed by this classic Scandinavian treat. Happy baking!