Product Used In This Recipe
Swedish Almond Cake
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PREP: 15 MINUTES
COOK: 40 MINUTES
SERVINGS: 17 SERVINGS
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Ingredients
Cake:
- 1 1/4 cup sugar
- 1 egg
- 1 1/2 tsp almond extract
- 2/3 cup milk
- 1 1/4 cup flour
- 1/2 tsp baking powder
- 1/2 cup melted butter
Glaze:
- 3/4 cup powdered sugar, sifted
- 1 1/2 -2 Tbsp milk
- 1/2 tsp vanilla extract
- 1/4 cup sliced almonds
Directions
Preheat oven to 350 degrees F. Prepare pan with baking spray. In a small bowl, whisk together flour and baking powder. In another bowl, mix sugar, egg, almond extract and milk. Add flour mixture and blend thoroughly. Finally, add melted butter and stir until fully combined. Pour into prepared pan and bake for 40-50 minutes. Cool cake completely before turning out.
In small bowl, blend powdered sugar, milk and vanilla to desired consistency. Pour on top of cooled cake and sprinkle with almonds.
Posted by Deb
This is a magical cake. It makes you smile the second it meets your tongue! Rather than the slivered almonds which makes it hard to cut through, place cherries in a row along the top (width)and they’ll stay put nicely on the glaze. The Maraschino cherries are almond flavored so its a match made in cake heaven.
Posted by Kristi
For High Altitude (7K feet): Add an extra egg, decrease sugar by a good bit (more than a few T), throw in an extra T of flour, halve the baking powder, increase the temperature to 375.
Posted by David Rogers
Have made this each year for our Christmas cookie party and this cake is always eaten first. It’s amazingly delicious. The pan is perfect, the recipe is perfect (I use Baker’s Joy spray – a lot – on the pan and sprinkle sliced almonds on the pan before I pour the batter in. Comes out of the pan perfectly every time). Delicious cake.
Posted by coleendaniels617@icloud.com
Delicate and delicious, hard to believe how easy this almond lover’s delight is to bake.
Posted by Mary Spear
This Almond Cake Pan and included recipe are incredible! The pan came yesterday and I made the cake immediately. I used baking spray liberally and waited for the cake to cool completely before removing it from the pan. The cake came out of the pan perfectly. The cake is a moist and perfectly flavored cake with the same texture as a pound cake. I have seen where orange or lemon extracts can be used in place of the almond flavoring. I am very happy with this pan and recipe.
Posted by Kim
I always get the best compliments when using this pan to make any kind of cake. I also have a long narrow tray to help with the serving. I use Baking Pam on the pan with a generous amount of spray and never have difficulty with removing the cake. I use this recipe as is, or add Craisins with shredded orange peel. Trader Joe’s also has a wonderful bourbon vanilla cake mix that works great in this pan as is or with peach and nuts add-ons. I am Swedish by background so making the Swedish Almond Cake feels like baking with my heritage.
Posted by Maryann
This pan and this cake are a five star find! Thanks to the comments in the review, I used a spray grease with flour and really used it liberally. I also used the hint to use almond extract in the glaze and it came out perfectly. The cake is very moist and using the pan allows just the right sized slices to be served. Everything about this call and pan are great. My friend has already ordered the pan so she can make the almond cake. Also, the cake is super quick and easy to make!
Posted by Carmen Ortiz
Absolutely LOVE this cake. Flavor is delicious. It’s simple to make too.
Just remember to grease the bottom of the pan well because cake will stick. Upon taking cake out of oven, run a butter knife gently around rim of cake to loosen it. After about 10 minutes use a butter knife to gently separate cake from pan. Invert cake onto cooling rack. Drizzle with glaze. For the glaze I use 1/4 vanilla extract and 1/4 almond extract. I add just a pinch of salt to glaze.
Posted by Barbara
Make sure to prep pan! Use lots of butter and flour well to save your self a major headache. Cake has outstanding flavor for almond lovers.
Posted by Gale
Delicious! Easy. So easy. Everyone who tastes this cake just loves it.
I make the glaze thin enough to pour it down center of cake and let it flow nicely down sides. Then I put sliced almonds on top in thick little clumps down center on top of glaze. I have the special baking pan but my daughter made it in a regular loaf pan which is also fine
Posted by Deborah
Delicious, very difficult to get out of pan though. I have also done a gluten-free substitution with 1/2 cup coconut flour and 3/4 cup almond flour, plus additional egg. Turned out great (more crumbly)!!! The gluten-free one comes out of the pan more easily than its glutinous variation. Also, I sub out the vanilla extract for almond extract in the glaze. The more almonds, the better.
Posted by Jenny
So delicious and easy to make!
Posted by Daphne
Delightful little cake similar to a pound cake with crunchy top and bottom. I thought 1.5 tsp of almond extract might be a bit much for a small cake but it was perfect. I did have an issue with the cake release so make sure you grease the pan well.
Posted by Laura
This Swedish almond cake is so delicious, I cannot walk past it without sneaking a slice! My entire family loves it. The middle is a moist, buttery, almond cake with a crunchy top crust and a crisp, chewy bottom crust similar to a macaroon. The taste and texture are perfect and it’s truly addicting. This is a very easy recipe and it’s fast to make. This cake is going into my “favorites” file! Be sure to use a lot of baking spray or generously grease and flour the pan. This batter likes to stick.