I teamed up with OXO to bring you this Swedish Visiting Cake Bars recipe. OXO has partnered with professional chefs to support Cookies for Kids’ Cancer, an organization committed to raising funds to end pediatric cancer.
An almond-meringue crust sits atop a coffee-cake-like base, making these Swedish Visiting Cake Bars a natural accompaniment to your morning cup of coffee or tea.
Swedish Visiting Cake Bars are named as such because of how quickly it can be thrown together for company. According to Dorie Greenspan, if you start making them as your company is making their way down the driveway, the bars will be ready by the time you serve coffee!
The cake base comes together quickly, needing only one bowl and without the use of a mixer. Before popping into the oven, a combination of sugar, egg whites, and almonds is poured over the batter. The result is a soft, tender, and lightly sweetened snack cake with a crunchy, crispy and crackly topping.
How to Make Swedish Visiting Cake Bars
Begin with the almond-meringue topping. Use a fork to combine powdered sugar, egg whites, and sliced almonds.
To make the cake base, use a large bowl to whisk together sugar, eggs, and salt until slightly thickened and pale in color.
One of the ways to achieve success in baking is to use accurate measurements. Using OXO’s 5lb. Food Scale with Pull Out Display ensures accurate weighing of ingredients while the pull out display lets you easily read the measurement for even the largest of bowls.
To the egg mixture, add vanilla and almond extracts. Then, stir in flour, followed by melted butter.
Pour the batter into a 9-inch square baking pan (I used OXO’s Non-Stick Pro Cake Pan) lined with parchment paper and top with the almond topping.
Bake until a toothpick inserted comes out clean and allow to cool slightly on a rack before transferring to a cooling rack to cool completely.
Cut into squares or triangles and dust with powdered sugar before serving.
Make sure to visit Cookies for Kids’ Cancer to learn about ways you can contribute to the fight against pediatric cancer.
Past cookie recipes in support of Cookies for Kids’ Cancer:
Swedish Visiting Cake Bars
Ingredients
Topping
- 3 large egg whites, room temperature
- 1 cup (120 grams) powdered sugar
- 1 cup sliced almonds
Cake Bars
- ¾ cup (150 grams) sugar
- 2 large eggs, room temperature
- ¼ teaspoon fine sea salt
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon pure almond extract
- 1 cup (136 grams) all-purpose flour
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F. Spray a 9-inch square baking pan with nonstick cooking spray and line with parchment paper.
- Make the topping by pouring the egg whites over the sugar in a small bowl. Mix with a fork until the sugar is moistened (ignore any lumps). Add the almonds and stir until almonds are well coated. Set aside.
- To make the bars, whisk the sugar, eggs and salt together in a large bowl until pale in color and slightly thickened. Add the vanilla and almond extracts and whisk to combine. Use a rubber spatula to fold in the flour. Pour in the melted butter and stir gently to combine.
- Pour batter into the prepared cake pan and spread to reach the corners.
- Stir the topping once more and pour over the batter, spreading to cover and reach the corners.
- Bake for 28 to 30 minutes, or until a toothpick inserted comes out clean.
- Let cool in the pan on a cooling rack for 5 minutes. Run a thin knife along the edge of the cake. Remove the cake from the pan, peel away the parchment paper, and place on a cooling rack to cool completely.
- When cooled and ready to serve, cut into squares or triangles and dust with powdered sugar using a dusting wand.
Notes
Excerpted with permission from Dorie Greenspan.
This is a sponsored post written by me on behalf of OXO. As always, all opinions are 100% my own and do not necessarily reflect those of the brand. Thank you for supporting my work with the brands I love so I can continue to bring you new recipes.
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