Scandinavian Spiced Milk Cake
A simple, easy cake made with clabbered milk
Ingredients
- 1 c Clabbered milk, lightly whisked Substitute plain yogurt
- 113 g unsalted butter ½ c / one stick
- 150 g sugar ¾ c
- 2 eggs
- 1 tsp almond extract
- 120 g AP flour 1 c
- 60 g barley flour 1/2 c
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp cinnamon
- ⅛ tsp cardamom
- ⅛ tsp ginger
- ¼ tsp kosher salt
- ¼ c slivered almonds for topping
- 2 Tbsp Swedish Pearl Sugar for topping
Instructions
- Preheat oven to 350F. Grease and flour an 8" round pan. I recommend also using a parchment paper round in the bottom of the pan
- In a medium sized bowl, cream together butter and sugar until well combined and fluffy
- Add eggs, one at a time, creaming well after each addition. Then add the clabber milk, in 2-3 additions, beating on low until combined. Scrape down sides of bowl, add almond extract, and beat again. Set aside
- In another medium bowl, sift together both flours, baking soda, powder, salt, and spices. Blend with a whisk. Add dry ingredients to milk mixture and stir until combined. Do not overbeat.
- Pour batter into prepared pan. Spread to edges of pan with a spatula. Sprinkle almonds and Swedish pearl sugar on top. Bake 30-35 minutes or until top springs back lightly when touched and wooden skewer inserted into center comes out clean.
- Cool cake in pan for 10 minutes, then invert onto a plate. Cook upside down for an additional 5 minutes, then flip again onto serving dish.
Notes
This recipe is somewhere between a cake and a quick bread. That means it's important not to overmix the batter, or it will get tough. Mix just until all the flour lumps are smoothed out.
If you don't have clabbered milk, substitute plain yogurt or buttermilk. Don't use regular milk - the recipe needs acid to rise and make a light cake.