There’s something about the word cake. I love that word. When I hear “cake,” I may appear composed on the outside, but inside I have a response more akin to a werewolf. At first, I think, calmly, Cake. Then, in a singsong voice, Mmmmmmmm, cake! Left unchecked, it devolves into a primal growl, Caaaaaaaaaaaaaaaaaaaaaaake!! I don’t think I grow long fingernails and tufts of fur, but do (cake) werewolves ever really know?
The werewolf response is reserved for my ideal cake: tall, fluffy, tender, moist, with a thick layer of frosting or pudding in the middle, and another layer of frosting on top. Boston Cream pie. Tall and creamy Hummingbird cake. Chocolate Blackout cake.
Tea cakes are so dainty, they don’t qualify. That’s why I’ve relegated them to breakfast, where they’re perfect. This Swedish visiting cake deserves a prize for it’s many lovely tea cake qualities. First, it’s so easy to make, you can fit it in even on a busy morning. I made this while getting my kids ready for preschool (which is saying something during “Teacher Appreciation Week,” where I have to cajole the kids into making six, count ’em, six homemade cards). The cake is baked in a cast iron skillet and the results are delicious: lemony, almond-y, lightly crisp on the outside, soft and tender on the inside. This is my favorite tea cake from Dorie’s cookbook, hands down. And I assure you, when I eat tea cake, I’m very ladylike.