Swedish Almond Cake

This is very easy to make and tastes delicious. It's a bit dense, and typically served with a light dusting of powdered sugar, but I rarely bother with that. I've made these in mini loaf pans, but without being able to twist the pan there is no way to get them out cleanly. A springform pan would probably work because you can run a knife between the cake and pan to pop it out. I'd highly recommend the almond cake pan though, this is my go to dessert for company. It's easy to make, stays moist and lends itself well to other flavors by just changing the extract. I've made it with rum, lemon, orange and, of course, almond.

Swedish Almond Cake

INGREDIENTS

1 1/4 cups sugar
2/3 cup milk
1 egg, beaten
1 1/2 tsps pure almond extract
1 1/4 cups flour
1 tsp baking powder
1 stick (1/2 cup) butter, melted

DIRECTIONS

Preheat oven to 350F. Lightly grease and flour the swedish almond cake pan, or use non stick spray.
In a medium bowl, beat together the sugar, milk, egg and almond extract.
Add dry ingredients to liquid mixture and stir until just combined.
Pour melted butter into the bowl and stir until incorporated.
Pour batter into cake pan and bake for 40-50 minutes at 350F.
The cake is done when a cake tester or knife inserted comes out clean.
Allow to cool completely before popping it out of the pan, or it will stick terribly.
Twist the pan back and forth to loosen, then it should come out.

Fresh out of the oven, golden brown on top, but the rest is very pale in color.