Anna's Swedish Butter Cake
From: The Perfect Cake by Susan Gold Purdy
(Broadway Books; April 2002; ISBN:0767905377; PB)
Cookbook Heaven @ Recipelink.com

Anna Olson’s Swedish Butter Cake has been a tradition in my family since Anna shared her recipe with my mother. Not only is it easy to make, but it is rich without being too sweet, has a fine tender crumb, and seems to taste better the longer it stands. In short, it is the perfect cake for every day, and every occasion. To serve with tea or coffee in the afternoon, we bake it in a tube pan and dust it lightly with confectioners’ sugar, all the topping it really needs. For birthdays, we bake 2 heart-shaped layers and fill and frost them with buttercream. For weddings, this cake is ideal; it can be stacked in many tiers. Over the years, we have devised all sorts of variations, from chocolate to orange (see recipes following), but we always come back to Anna’s original—plain almond butter cake; it is the best. My daughter proved this for us all when, at the age of eleven, she won two blue ribbons with this recipe for Best Cake at the Bridgewater, Connecticut, Firemen's Country Fair, and Best Butter Cake at the Goshen, Connecticut, 4-H Fair.

• 2 cups (8 1/2 ounces; 240 g) plus 2 tablespoons sifted all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup lightly salted butter (not margarine) (2 sticks, 230 g), at room temperature
• 1 1/2 cups granulated sugar (10 1/2 ounces; 300 g)
• 2 large eggs, at room temperature
• 3/4 cup milk
• 1 teaspoon almond extract (vanilla extract can be substituted)
• Confectioners' sugar (optional)

1. Prepare pan(s) as described. Position rack in center of oven. Preheat oven to 3500F (1750C). 
2. Sift together flour, baking powder, and salt onto a piece of wax paper. Set aside.
3. With a wooden spoon in a mixing bowl or with an electric mixer, cream together the butter and sugar until smooth and well blended. Add the eggs, one at a time, beating after each addition.
   
   Alternately add the dry ingredients and milk, beating after each addition, beginning and ending with flour. Scrape down the sides of the bowl and the beaters. Stir in the almond or vanilla extract.
4. Spoon batter into the prepared pan(s), level the top, then spread the batter slightly toward the pan edges. Bake in the preheated oven for 55 to 60 minutes for a tube cake or 30 to 35 minutes for layers, or until the top is golden and a cake tester inserted in the center comes out clean.
5. Cool the cake in its pan(s) on a wire rack for about 10 minutes, then run a knife blade around the edge of the cake. Top with another rack or plate, invert, and lift off the pan(s). Cool the cake completely before sifting on confectioners’ sugar or adding a frosting of your choice.