Swedish Visiting Cake

Yields 1 9-inch cake

8 tablespoons (1 stick) salted butter
1 cup sugar, plus more for sprinkling
Grated zest of 1 orange
2 large eggs
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup sliced almonds

Preheat oven to 350 degrees F. Grease a 9-inch cake pan (or cast-iron skillet if you have one).

In a small saucepan, place the butter over medium heat and cook until the butter is browned. Stir frequently and watch closely. As soon as the butter is browned, remove from heat and pour into a small bowl to cool (do not leave in the saucepan or it will continue to cook or burn!).

In a large mixing bowl, mix together the sugar and orange zest until fragrant. Add the eggs one at a time, mixing well after each addition. Stir in the salt and vanilla extract. Lightly stir in the flour. Fold in the melted, browned butter.

Pour the batter into the prepared pan. Scatter the almonds over the top and sprinkle with additional sugar.

Bake for 25 to 30 minutes, or until cake is golden brown and a little crisp on the outside. Let cool for 5 minutes before running a knife around the edges to loosen it.

Serve warm or at room temperature. This cake ages well so it will taste just as good (if not better) the second or third day as it did the first.