During my visit to Door County, Wisconsin a few weeks ago, I visited this adorable little shop called Pipka’s. Pipka’s has all sorts of custom, handmade vintage-style artwork, home decor, jewelry, collectables and more (made by Pipka herself.) And if you go back far enough into the shop, she has cookbooks, gourmet coffees and samples of her famous cakes. She switches it up, so you never know which cake she will have out that day, but you can bet your bottom dollar that they are all amazingly delicious. The best part? She leaves recipe cards for you to take at no cost. Last summer when I visited, she had some sort of cherry cake (which was amazing, too), but I lost the recipe card before ever having a chance to make it (and I am still kicking myself for it.) This time when I visited, she had Scandinavian Almond Cake to try. And my, oh my, was it scrumptious.
So last night I got the urge to bake (shocker) and decided to dig through my pantry and pull out the ingredients. Sugar – check. Milk – check. Flour – check. Baking powder – check. Butter – check. Eggs and almond extract – crap. You better believe I got my happy self in my Beetle and drove to the store for one egg and 1.5 teaspoons almond extract. A whole total of $3.76. (I do believe that’s the least amount of money I have EVER spend at a store in my life – score!) Once I was home (and had all of the ingredients) it was time to get to work. The recipe is super simple, quick, and is sure to impress just about everyone. And no, it doesn’t taste like almonds.
Pipka’s Famous Delicious Scandinavian Almond Cake
Beat well with electric mixer on low-speed (in medium bowl):
- 1 1/4 cup sugar
- 1 egg
- 1.5 teaspoon pure almond extract
- 1/3 cup milk
Mix in, stirring with spoon or whisk:
- 1.5 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 stick melted butter
Butter (spray butter works fine) and flour bread pan. Pour batter into pan. Sprinkle with sliced almonds (optional – I omitted this part.)
Bake at 350 degrees from 38-42 minutes until golden brown. Inside of cake may still be a bit gooey. Cool pan for 6-8 minutes, then invert cake onto cooling rack or plate. Sprinkle with confectioner’s sugar before serving. Slice thin and enjoy!
*Cake freezes well.
12/30/12 Update: I made this tonight with lemon extract instead of almond and it was delicious!!! This is definitely a recipe you can play around with and still enjoy.