This post for Swedish Visiting Cake Bars is sponsored by OXO and chefs supporting Cookies for Kids’ Cancer, but all opinions are my own. Thank you to the sponsors that keep us cooking colorfully!
Of all the things you make this Fall, let these Swedish Cake Bars be one of them. Trust me, you won’t be disappointed. These bars are deliciously simple, and have that irresistible hint of pure almond extract that really make these bars taste gourmet. Dorie Greenspan’s timeless recipe will likely be one that you go back to: over and over again. The real superstar is the almond meringue topping – these cake bars are even more incredible with a cup of hot coffee in the morning. P.S. Did you know, Dorie Greenspan’s cookbook: “Baking: From My Home to Yours”, was the FIRST cookbook that I ever bought for myself?!
Let’s talk more about my partnership for this recipe. This campaign, in partnership with OXO and Dorie Greenspan benefits a very important organization: The Childhood Cancer Foundation. Dorie’s recipe for these cake bars are being replicated by food bloggers all over the United States to encourage people to host bake sales that benefit the foundation. Here are some other R&M Cooks recipes you can use for your bake sale:
How can you get involved with Cookies for Kids’ Cancer?
Host a Cookies for Kids’ cancer bake sale at work, school or in your neighborhood. You can register your event, here. Or, help this cause by donating to it.
If you’re looking for the tools that made these Swedish Visiting Cake Bars an absolute dream to make, here’s what we used:
- Non-Stick Pro Cake Pan: https://bit.ly/2nsgm6T
- 5lb Food Scale with Pull Out Display: https://bit.ly/2MiyIVG
- 11″ Balloon Whisk: https://bit.ly/2OYP0l3
- Non-Stick Cooling and Baking Rack: https://bit.ly/2MizDW8
These Swedish Visiting Cake Bars by Dorie Greenspan are absolutely delicious. Topped with an unforgettable almond meringue crunch, these bars are the perfect addition to your breakfast table or your Cookies for Kids' Cancer bake sale!
- 1 cup (120 grams) confectioners’ sugar
- 3 large egg whites
- 1½ cups (150 grams) sliced almonds, blanched or unblanched
- ¾ cup (150 grams) sugar
- 2 large eggs, at room temperature
- ¼ teaspoon fine sea salt
- 1½ teaspoons pure vanilla extract
- ¼ teaspoon pure almond extract
- 1 cup (136 grams) all-purpose flour
- 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, melted and cooled
- Confectioners’ sugar, for dusting (optional)
- Center a rack in the oven and preheat it to 350 degrees F. Lightly butter a 9-inch square baking pan and line it with parchment paper.
- To make the topping: Put the sugar in a medium bowl and pour over the egg whites. Using your fingers or a fork, mix until the sugar is moistened. If there are lumps, ignore them. Toss in the almonds and stir them around until they’re coated with the sugared whites. Set aside while you make the batter.
- To make the bars: Working in a large bowl, whisk the sugar, eggs and salt together until the mixture lightens in color and thickens a little, about 2 minutes. Whisk in the vanilla and almond extracts. Switch to a flexible spatula and gently stir in the flour. When the flour is fully incorporated, gradually fold in the melted butter. You’ll have a thick batter with a lovely sheen. Scrape it into the pan and use the spatula to work the batter into the corners. The layer will be very thin.
- Give the topping another stir, or a run-through with your fingers, and turn it out onto the batter. Use a spatula or your fingers to spread the almonds evenly over the mixture, making sure to get nuts into the corners too.
- Bake for 28 to 32 minutes, or until a tester inserted into the center of the cake comes out clean or with only a few crumbs stuck to it. The meringue topping will be pale golden brown. If you’d like a deeper color on the topping, run it under the broiler until you get the shade of gold you like best.
- Transfer the pan to a rack and let rest for 5 minutes, then run a knife around the edges of the cake and unmold it onto the rack. Very gently peel away the parchment and invert the cake onto another rack to cool to room temperature.
- Transfer the cake to a cutting board and, using a long, thin knife, slice it into nine 3-inch squares. For smaller portions, cut each square into two triangles. If you’d like, you can dust the bars with confectioners’ sugar just before you serve them.
- Storing: Wrapped, the bars will keep at room temperature for 4 to 5 days.