This Scandinavian almond cake recipe proves that sometimes the most simple ingredients can combine into one sensational dessert!
Light cream and melted butter give the cake an incredibly moist texture, and the almond extract makes it so flavorful. If you love almond flavor like I do, this might become your new favorite cake!
My ancestors come from Sweden and Norway, and I fondly remember my mom making Swedish recipes that she got from my grandma. I like to continue the tradition by trying new Scandinavian recipes when I come across them.
I’m obsessed with almond extract, so when I saw this almond cake recipe in a Joanna Fluke book, I just had to try it. I even bought the Scandinavian almond cake pan because I wanted it to be more authentic. 🙂
The sliced almonds on top of the cake add a nice crunch, and make the cake so pretty!
Do I have to use a special pan to make this Scandinavian almond cake recipe?
For traditional Scandinavian cake, you need what is called a rehrucken pan. It’s like a cross between a bundt pan and a loaf pan. The corrugated ridges on the pan make the cake so pretty!
However, you can bake this delicious cake in a regular loaf pan. I’d use one that is 8 or 9 inches long. You will need to increase the baking time by about ten minutes.
If you want to use a bundt cake pan, you will need to double the ingredients and bake the cake for about 50-60 minutes.
Why does my Scandinavian almond cake stick to the pan?
When you use ridged pans, regular cooking spray often doesn’t work well enough. An oil/flour spray works better – I recommend Baker’s Joy.
If you don’t have cooking spray with flour, brush your pan with shortening and sprinkle it with flour.
How to make Scandinavian Almond Cake
- PREP – Melt a stick of butter and set it aside to cool. Spray almond cake pan liberally with Baker’s Joy, then sprinkle almonds in the bottom. Preheat your oven to 350°.
- DRY INGREDIENTS – Mix together the flour, baking powder, and salt.
- WET INGREDIENTS – Whisk the sugar, egg, almond extract, and cream. Whisk in the flour mixture, then the melted butter.
- BAKE – Pour batter into the prepared pan. Bake in a preheated oven a 350 degrees for 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
- COOL – Leave the cake in the pan for 10-15 minutes, then carefully remove to a cooling rack.
Transfer to a serving platter and sprinkle with powdered sugar if desired.
Leftover cake can be stored at room temperature for up to a week. Either wrap it tightly in plastic wrap or transfer it to an airtight container.
PRO TIPS:
- Use Baker’s Joy or shortening and flour to make sure your cake doesn’t stick to the pan!
- You can use either pure almond extract or imitation almond extract for this cake. I actually keep imitation on hand so I don’t have to worry about nut allergies. I add it to so many baked goods!
- For moist cake, bake just until a toothpick comes out clean or with crumbs. Overbaking leads to dry cake.
- To make it easier to take the cake out of the oven, you can place it on a baking sheet before placing it in the oven.
VARIATIONS:
- For a less pronounced almond flavor, you can substitute half of the almond extract with vanilla extract.
- You can top the cake with a simple glaze made of icing sugar, cream or milk, and almond extract. It can also be drizzled with melted white chocolate.
- This Scandinavian cake is delicious all on its own, but you could also try serving it with ice cream, whipped cream, or fresh fruit.
MORE EASY CAKE RECIPES:
Recipe adapted from this Lake Eden cookbook.
Yield: 12 servings
Scandinavian Almond Cake Recipe
This lovely almond cake is moist, buttery, and packed with almond flavor. It’s easy to whip up, and a perfect dessert any day!
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Ingredients
- 1/4 cup sliced almonds
- 1 1/4 cups all purpose flour (6 ounces)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cup sugar
- 1 large egg
- 1 1/2 tsp almond extract
- 2/3 cup half & half cream
- 1/2 cup salted butter, melted
Instructions
- Melt the butter and set it aside to cool. Spray the 4.75 x 12.25 inch Rehrucken pan liberally with Baker’s Joy. Sprinkle the almonds in the bottom of the pan.
- Preheat your oven to 350 degrees.
- Whisk the flour, baking powder, and salt in a small bowl. Set aside.
- In a large bowl, whisk the sugar, egg, almond extract, and cream. Add the dry ingredients and whisk until there are no streaks of flour.
- Add the melted butter and whisk until smooth.
- Pour the batter into the prepared pan. Bake at 350° for 40-50 minutes, or until edges are golden brown and the middle is set.
- Let cake cool in the pan for 10-15 minutes, then carefully invert onto a wire rack.
- Serve warm or at room temperature. If desired, sprinkle with powdered sugar.
Notes
-You can also bake this cake in a large 9″ loaf pan. Increase the baking time by about 10 minutes.
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Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 233Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 41mgSodium: 144mgCarbohydrates: 32gFiber: 1gSugar: 22gProtein: 3g
This Swedish almond cake recipe makes an easy dessert for any occasion, but it’s not overly sweet, so it also makes a great afternoon snack!