Don’t let this Easy Swedish Almond Cake recipe fool you with its simplicity. Even though it is easy to prepare and has simple flavors, it is a delightful cake for any day.
I've been trying to plan a trip to Sweden over the last few months, but the stars have not aligned just yet.
For now, I'll just share this very popular cake recipe known as Swedish almond cake, also known as Scandinavian almond cake. Hopefully, I'll be bringing you more traditional recipes after my visit!
Looking for more really easy and quick dessert recipes? Try my Easy S'mores Cake and cake mix Peach Cobbler. Even this Sacher Torte is easy, though it looks so elegant.
Why This Recipe Works
Sometimes simple is best. There are not a lot of bold flavors in this cake, which makes it a blank canvas for lots of variations.
This is also a wonderful last-minute cake because you probably have all of the ingredients in your house!
With a 40-minute bake time, you can make this perfect cake to delight any surprise guests that stop by.
Easy, quick, and delicious cake? That’s why this great recipe is such a winner for a favorite cake!
Be sure to save this one for when you're looking for easy cake recipes.
What Goes Into This Recipe
Key Ingredients
1 Almond extract: Even though this recipe contains almonds with the cake, the almond extract adds an extra zip of almond flavor to the cake.
2 Flour: All-purpose flour works great for this recipe, but you can also use cake flour for a lighter texture. If you’re using cake flour, just add a couple tablespoons extra.
3 Confectioners' sugar: Also known as powdered sugar or icing sugar, this powdery sugar is dusted over the completed cake to give a little bit of extra sweetness and a pretty appearance.
You will also need a special almond cake loaf pan if you're making a traditional Swedish almond cake.
See recipe card for quantities and full directions.
How to Make Swedish Almond Cake
Step 1: Preheat oven to 350º F.
Step 2: Spray pan well with cooking spray. Make sure to get the sides of the cake pan as this is where the cake tends to stick and you don’t want that to ruin the pretty appearance. You could also coat the pan with butter.
Step 3: Sprinkle sliced almonds along the bottom of the pan.
Step 4: In a large mixing bowl, beat egg with a hand mixer or hand blender.
Step 5: Add sugar, almond extract, and milk. Beat well.
Step 6: Add flour and baking powder. Mix well but don’t overmix.
Step 7: Add butter and mix well.
Step 8: Pour mixture into prepared pan. Bake for 40-50 minutes in a preheated oven or until golden brown.
As different oven temperatures vary, insert a toothpick after 40 minutes to check doneness. If it comes out clean, the cake is done.
Step 9: Let the cake cool completely on a wire rack before removing it from the pan. This is the biggest mistake people make with this cake as it can easily break if you try to get it out early.
Step 10: Once the cake is completely cooled, turn the pan over on a flat serving plate and tap it all over. Hopefully it will release easily. You can use a plastic knife to gently run around the edges if it sticks.
Step 11: Sprinkle the top of cake with powdered sugar. I like to sprinkle almonds around the serving platter for decoration.
Isn't it a pretty dessert? It's perfect with a cup of coffee in the afternoon or as an elegant dessert for a dinner party. It's also delicious with a scoop of ice cream.
Variations
Love chocolate? Stir in a half cup of chocolate chips before baking, and then drizzle melted chocolate on top before serving the cake.
Fruit, like berries, can really bring a fresh sweetness to this cake. You can serve this with berries (like a shortcake) or you can use a dollop of fruit compote or lemon curd on each slice.
We used the traditional rehrucken pan for this cake, but you can also use other decorative cake tins, or a Bundt cake pan.
Just make sure to take care to grease the Bundt pan or the corrugated ridges of the rehrucken pan well if you’re using something like that. The different designs of pans can make this a really cool cake!
Use other extracts. If you don’t have almond extract, or want a less almond-heavy flavor, use other extracts. For a traditional cake taste, vanilla extract is a favorite standby. But you can also use other extracts for great flavors like orange, coconut, banana, or maple.
For the next time we make this, we’re going with a rum glaze. In a saucepan, mix together one stick of melted butter, a generous quarter cup of rum, a cup of sugar, and a quarter cup of water. Heat until the sugar is fully dissolved and drizzle over the cake.
Frequently Asked Questions
Two reasons why your cake may be flat are that the ingredients were overmixed or the baking powder is past its prime. Please always check your baking powder before beginning a recipe!
This moist cake can be stored in an airtight container in the refrigerator for up to 5 days. Before serving, bring it out of the fridge and let it come to room temperature (about an hour).
You can absolutely freeze this Swedish almond cake! It actually freezes very well. It can be stored in the freezer for up to three months. When you’re ready to have it, bring the cake out and let it thaw at room temperature.
Top Tips
Do not overbake this Swedish almond cake or it will be very dry. It is better to check the cake early and often than having it overbake.
If you don’t have powdered sugar (also called 10X sugar or confectioners' sugar) it’s easy to make! Combine granulated sugar with a tablespoon of cornstarch in a completely dry blender or food processor and run for about 45 seconds. This will create the powdery white sugar we sprinkled on this Swedish Almond Cake.
Make sure the cake is fully cool before taking it out of the pan. A warm cake is more likely to break apart, ruining that pretty cake appearance.
If it has been a while since you have used your baking powder, it may have expired. Put a half teaspoon of baking powder in a bowl and pour in a quarter cup of boiling water. If it bubbles, it's still good. If not, then it’s time to replace it.
More Delicious Desserts
Swedish Almond Cake
Equipment
Ingredients
- 1¼ cup sugar
- 1 egg
- ½ teaspoon almond extract
- ⅔ cup milk
- 1¼ cup flour
- ½ teaspoon baking powder
- ½ cup butter melted
- 2 tablespoons almonds sliced
- confectioners sugar
Instructions
- Preheat oven to 350º F.
- Spray pan well with cooking spray. Make sure to get the sides of the cake pan as this is where the cake tends to stick and you don’t want that to ruin the pretty appearance. You could also coat the pan with butter.
- Sprinkle sliced almonds along the bottom of the pan.
- In a large mixing bowl, beat egg with a hand blender.
- Add sugar, almond extract, and milk. Beat well.
- Add flour and baking powder. Mix well but don’t overmix.
- Add butter and mix well.
- Pour mixture into prepared pan. Bake for 40-50 minutes in a preheated oven or until golden brown.
- As different oven temperatures vary, Insert a toothpick after 40 minutes to check doneness. If it comes out clean, the cake is done.
- Let the cake cool completely on a wire rack before removing it from the pan. This is the biggest mistake people make with this cake as it can easily break if you try to get it out early.
- Once the cake is completely cooled, turn the pan over on a flat serving plate and tap it all over. Hopefully it will release easily. You can use a plastic knife to gently run around the edges if it sticks.
- Sprinkle the top of cake with powdered sugar. I like to sprinkle almonds around the serving platter for decoration.
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