Published: · Modified: by Kristi · This post may contain affiliate links.
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This Swedish Almond Cake is the essence of simplicity, perfect for a busy day when there is little time for baking but the idea of a homemade slice of cake to go with your afternoon cup of coffee is just too tempting to pass up.
You can mix this cake in 10 minutes and bake it in about 40. This means moist almond-flavored cake on your table, ready to enjoy, in just under an hour. No mixer required! Let's get started, shall we?
Why This Recipe Works
This is wonderful cake recipe to have in your baking repertoire because:
- It comes together in a flash and calls for simple pantry ingredients you probably already have on hand;
- The cake is tender, moist and contains just the right amount of almond extract;
- It's delicious on its own or with with a simple dusting of powdered sugar, but you can also dress it up a little and serve it with fresh berries and whipped cream alongside.
The Ingredients
As I mentioned above, you probably have all of these items on hand already!
The Equipment
You will need a Swedish Almond Cake pan (essentially a long, shallow ribbed loaf pan) for this recipe. They are available on Amazon and from Scandinavian specialty stores.
How to Make This Recipe
The process couldn't be simpler:
- Butter and flour the pan thoroughly or use a non-stick baking spray, even if your pan has a nonstick surface. Because of the ridges in the pan, this cake has a tendency to stick.
- Whisk the flour, baking powder and salt together in a medium bowl.
- In a large bowl, whisk together the sugar, egg, milk and almond extract.
- Add the dry ingredients to the wet ingredients and whisk until smooth.
- Add the cooled, melted butter and whisk until fully incorporated.
- Pour into the prepared pan and bake in a 350 degree oven for 35-45 minutes or until a tester inserted into the center of the cake comes out clean.
- Let the cake sit in the pan for 10 minutes and then flip it over onto a serving tray. Cool and serve!
Expert Tips
There are a few tricks for ensuring almond cake success every time:
- As I mentioned above, it is extremely important to thoroughly grease and flour the pan or use a nonstick baking spray. This cake is likely to stick to the pan otherwise, especially if the surface of the pan is not nonstick.
- Let the cake sit for just 10 minutes in the pan prior to turning it over onto a serving plate. This will help it release more cleanly.
FAQs
Can I use another type of pan in place of the almond cake pan?
You could use a regular 9 x 5 loaf pan but you will need to add a few extra minutes to the baking time as it will be a little thicker than the almond cake pan version and need a little extra time to bake through.
Can I make it dairy-free?
Yes, feel free to substitute a non-dairy milk for the regular milk here.
How should I top this cake for serving?
A light dusting of powdered sugar is all you really need, but if you would drizzle the cake with a simple glaze, whisk together ¾ cup powdered sugar, 1 ½-2 tablespoons milk and ½ teaspoon vanilla extract. Drizzle over the cake and sprinkle with a handful of toasted sliced almonds if desired.
What should I serve alongside this Swedish Almond Cake?
A simple cup of coffee will do just fine, but it you want to fancy things up a bit, whipped cream and fresh berries are a nice accompaniment.
I hope you bake this Simple Almond Cake for your next afternoon fika (Swedish coffeebreak)! Looking for other easy Scandinavian cakes to enjoy? I've got several tempting options here on the blog for you to try:
- Swedish Sticky Chocolate Cake (Kladdkaka)
- Swedish Apple Cake (Äppelkaka)
- Swedish Tosca Cake (Toscakaka)
- Simple Carrot Snack Cake with Cream Cheese Frosting
Simple Swedish Almond Cake
A simple recipe for a deliciously moist and tender almond-flavored cake.
5 from 14 votes
Print Pin Rate
Course: Cake, Fika
Cuisine: Nordic, Scandinavian
Keyword: almond cake, cake, fika, Nordic, Scandinavian, Swedish
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 12 slices
Calories: 211kcal
Author: Kristi
Equipment
Scandinavian Almond Cake Pan
Ingredients
- 1 ¼ cup flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 ¼ cup sugar
- 1 egg
- 2 teaspoons pure almond extract
- ⅔ cup whole milk
- ½ cup unsalted butter 1 stick, melted and cooled
- powdered sugar for serving, if desired
Instructions
1.Preheat oven to 350 degrees.Grease and flour the cake pan or spray with nonstick baking spray.Place prepared pan on a rimmed baking sheet.
2.Whisk flour, baking powder and salt in a medium bowl.Set aside.
3. In a large bowl, whisk together sugar, egg, almond extract and milk.Add flour mixture and whisk until mixed well.Add butter and mix until fully combined.
4.Pour batter into prepared pan.Place cookie sheet with pan on top into the oven.Bake for 35-45 minutes or until edges are golden brown and toothpick inserted into center comes out clean.
5.Let cake rest in the pan for 10 minutes before inverting onto a serving tray.Allow the cake to cool to room temperature. Sprinkle with powdered sugar if desired and serve.
Video
Notes
It is extremely important to thoroughly grease and flour the pan or use a nonstick baking spray. This cake is likely to stick to the pan otherwise, especially if the surface of the pan is not nonstick.
Nutrition
Calories: 211kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 127mg | Potassium: 36mg | Fiber: 1g | Sugar: 22g | Vitamin A: 277IU | Calcium: 31mg | Iron: 1mg
If you loved this recipe, give it a star review! Also, snap a picture of your Simple Swedish Almond Cake and share it with me onInstagramusing the hashtag #truenorthkitchen and tagging me @true_north_kitchen.
Simple Swedish Almond Cake
A simple recipe for a deliciously moist and tender almond-flavored cake.
5 from 14 votes
Print Pin Rate
Course: Cake, Fika
Cuisine: Nordic, Scandinavian
Keyword: almond cake, cake, fika, Nordic, Scandinavian, Swedish
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 12 slices
Calories: 211kcal
Author: Kristi
Equipment
Scandinavian Almond Cake Pan
Ingredients
- 1 ¼ cup flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 ¼ cup sugar
- 1 egg
- 2 teaspoons pure almond extract
- ⅔ cup whole milk
- ½ cup unsalted butter 1 stick, melted and cooled
- powdered sugar for serving, if desired
Instructions
1.Preheat oven to 350 degrees.Grease and flour the cake pan or spray with nonstick baking spray.Place prepared pan on a rimmed baking sheet.
2.Whisk flour, baking powder and salt in a medium bowl.Set aside.
3. In a large bowl, whisk together sugar, egg, almond extract and milk.Add flour mixture and whisk until mixed well.Add butter and mix until fully combined.
4.Pour batter into prepared pan.Place cookie sheet with pan on top into the oven.Bake for 35-45 minutes or until edges are golden brown and toothpick inserted into center comes out clean.
5.Let cake rest in the pan for 10 minutes before inverting onto a serving tray.Allow the cake to cool to room temperature. Sprinkle with powdered sugar if desired and serve.
Video
Notes
It is extremely important to thoroughly grease and flour the pan or use a nonstick baking spray. This cake is likely to stick to the pan otherwise, especially if the surface of the pan is not nonstick.
Nutrition
Calories: 211kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 127mg | Potassium: 36mg | Fiber: 1g | Sugar: 22g | Vitamin A: 277IU | Calcium: 31mg | Iron: 1mg
More Nordic/Scandinavian Cake Recipes
- Spiced Pear Cake with Cardamom
- Strawberry Roll Cake (Swedish Rulltårta)
- Vanilla Cake with Strawberry Filling (Swedish Midsummer Cake)
- The Ultimate Guide to Swedish Fika (with Recipes)
Reader Interactions
Comments
Amanda C
This has become my go to cake for holidays, birthday celebrations, or just when I need a little something sweet. I had to buy the pan, but it was relatively inexpensive on Amazon. It's almost a shame how easy this is to make, because I end up making it too often! It is delicious garnished with just a sprinkle of powdered sugar and some berries.
Reply
Kristi
Hi Amanda,
Thanks for your comment. I agree...this cake is almost too easy! Everyone always loves it and it looks so pretty right out of the pan with a little dusting of sugar. I'm so glad you enjoyed it!
Kristi
Reply
Anna
Even I can make this.Reply
Linda
I love to make this cake and every one asks me to bring it. My newest version is to pour Amaretto over the top. Then garnish with whipped cream,Reply
Kristi
That sounds AMAZING! So glad you are enjoying this cake recipe. It's one of my favorites....so easy and versatile. Thanks so much for taking the time to comment!
KristiReply
Brendalee Cederlund
How do you keep the pan from tipping while in the oven?Reply
Kristi
Hi Brendlee,
I actually set it on a rimmed baking sheet to prevent it from tipping. Hope this helps!
Kristi
Lois
I love the cake and I have the pan. It just doesn’t come out easily. What do you do to get it out in one piece??!!
Reply
Kristi
Hi Lois,
Are you using baking spray (Like Baker's Joy or Pam for Baking) to grease the pan ahead of time? I find that makes all the difference!
KristiReply
Wen
I’ve made this recipe three times. Every time the cake sticks to the pan. I spray the pan with cooking oil spray and then flour it. I’ve tried cooking it longer and I’ve tried just cooking oil spray on the pan with no flour. Not sure what else to do…
Reply
Kristi
Hi Wen,
You need to seek out Pam for Baking which is totally different product than traditional cooking spray. It has the flour blended right into it and it is definitely THE BEST way to keep the cake from sticking. Hope this helps!Kristi
Reply
Lisa
Sooo any chance you'd have suggestions on a low carb conversion? Using almond flour and monk fruit sweetener? If not, guess I'll need to experiment. 🙂
Reply
Kristi
Hi Lisa,
I've never tried a gluten free version of this cake but have made other cakes with just almond flour before. I'm sure it's possible! Please let me know how the experimenting goes.
Kristi
Reply
Linda
I’ve made the cake gluten free and it was delicious!
Reply
Kristi
That's great, Linda! So glad to hear that a gluten free version works well!
Reply
Peggy McGrady
I make this recipe gluten free all the time by simply substituting gluten free flour for regular flour 1:1. It is always delicious! I usually add a bit more almond flavor, 2 tsp, and I bake it in a 8x8 or 9x9 inch pan. Works either way.
Most often I spread a layer of sliced almonds on the bottom of the pan and pour the batter over top. I also like adding fresh raspberries to the batter and then baking it. If I don’t have almonds I just skip that step and the cake is always delicious! PeggyReply
Kristi
Hi Peggy,
Thanks so much for your feedback! I love all of your modifications....especially the raspberry addition! Yum!
Kristi
Reply
Lisa
Just baked this cake for our Christmas dinner, in honor of my mother in law Hillevi who passed away earlier this year. Amazingly simply and very elegant looking. My cake did not stick - although I over compensated by using a lot of spray Pam on the bottom, then dusted with flour and coated in crushed, slivered almonds. No way that cake was sticking . Thank you! this cake will be our holiday tradition for years to come.
Reply
Kristi
Hi Lisa,
Thanks so much for your comment! What a lovely tribute to your mother-in-law. I'm so glad this cake has found a special place on your holiday table. Enjoy and happy holidays!Kristi
Reply
El
I didn’t have the time correct pan but I had a good sized bread pan that I thought worked just fine. The cake was amazing!Reply
Kristi
HI El,
I'm so glad you enjoyed the cake! Thanks for taking the time to leave a review!
Kristi
Reply
Becca C
I bought the cake pan from Al Johnson's in WI. I've made the cake two times, and it's been perfect. I try to buy good quality butter and almond extract, but most ingredients are kitchen staples, so this comes together really easily.What do you think about adding a little lemon rind to the batter?
Reply
Kristi
Hi Becca,
Thanks for your comment! I think lemon rind would be fabulous! Let me know how it turns out!
Kristi
Reply
Cam
This was my first bake in a long time. I whipped it up in 15 minutes and popped it in the oven. It is so simple and tasty! It was quick to make and will certainly be quick to go, as it's already halfway gone! Thanks for the great recipe!Reply
Kristi
Hi Cam,
So glad you liked the cake! Such an easy and delicious recipe. Thanks so much for the feedback!
KristiReply
Towana Fuqua
I'm not much of a baker, because cakes are usually "complicated" and time-consuming, in my mind. But, I do want to try this one because it sounds so quick and simple. Since I don't bake much, I always buy self-rising flour. Will this cake turn out well if I use it and leave out the baking powder and salt? I've heard that's sometimes possible.
Thank you.Reply
Kristi
Hi Towana,
I've never tried this recipe with self-rising flour but I think it's worth giving it a go (leaving out the baking powder and salt as you mentioned). Let me know how it turns out!Kristi
Reply
Eduard Mullokandov
Thank You for a wonderful recipe. Try today and result is GREAT!Reply
Kristi
Hi Eduard,
So glad you enjoyed it! Thanks for your feedback!
KristiReply
Nat
This was a delightfully nice and simple recipe! I didn't mix the butter in well enough so it spread to the edges creating a dark crust, but it was still fabulous!
Reply
Kristi
Hi Nat,
So glad you enjoyed it! Thanks for your feedback!
KristiReply
Mary
This is the best almond cake !! I used Sonoma Syrup Pure Almond Extract, it is the only almond extract I’ll uyseReply
Kristi
Thanks, Mary! So glad you enjoyed it!
Kristi
Reply
Marie Beckstrom
My favorite cake! Always a winner with guests.Reply
Kristi
Thanks, Marie!
Reply
Shoneen Wagner
I enjoy making the cake. However,, mine is never done in the time you list. It is still very runny in the middle. I make sure I preheat the oven for 30 minutes and use an oven thermometer to make sure it is at 350 degrees before putting it in. What is wrong?
Reply
Suzanne Murphy
Not all ovens heat evenly. Check your oven temp with a thermometer made for that purpose, not a candy or oil thermometer. It's not expensive and it hangs on the rack so you can test the temp in different spots. It is important that it hangs and does not sit on the oven rack. You want to measure the air, not the metal rack.. Hope this helps! ☺️
Reply
Sarah from Wandercooks
New favourite cake recipe! Nice and soft, and baked perfectly for us in 30 minutes.Shared it with the parents too with rave reviews. Will be making this again very soon!
Reply
Kristi
Thanks so much for your comment, Sarah! We love this one, too. And so easy!
Kristi
Reply
Lorelei
I have made the Swedish Almond Cake and just love it! However, my loafs always seem to have a dome on top where yours appear to be more level. Any suggestions?
Also, have you ever tried white whole wheat flour?
Reply
Kristi
Hi Lorelei,
So glad you enjoyed it! Mine domes sometimes but I haven't quite put together why it happens (it seems kind of inconsistent). I've never tried it with the white whole wheat but I bet it would be just fine!
KristiReply
Lori Adams
I found this recipe in the Swedish American newspaper Nordjsternan. We love it. I have 7 siblings. Last Christmas, I delivered one to each of their homes. It comes out perfect every time! Thank you for such a great recipe. Looking for other recipes to use my pan for!Reply
Kristi
Hi Lori! Thanks for your comment. So glad you enjoy the cake! Give this mjuk pepparkaka (https://true-north-kitchen.com/swedish-spice-cake-mjuk-pepparkaka/) a try if you want another use for your pan. It's really yummy...kind of like gingerbread.
KristiReply
Joan Fairley
What if you only have 2% milk will that work?
Reply
Kristi
Hi Joan,
Yes! That should work just fine.
KristiReply
Joan Fairley
Thank you!
Reply
Carola
I love my friend's almond cake so I will try your recipe. Do you think I could use almond milk instead of whole milk?
Reply
Kristi
Hi Carola,
Yes! I think that will work just fine.
KristiReply
J G
This has become my go-to cake for family gatherings. I have had good luck with using solid coconut oil instead of Pam to grease the pan, as I have an allergy to Canola Oil, add a little flour and it slips right out. I’ve even made gluten free versions to treat family and friends with gluten issues.
Reply
Franca
This will be my go to cake it’s easy fast and so delicious!!!Reply
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