If you ask me, Swedish almond cake is one of those simple desserts that just works every time.
This traditional Scandinavian treat hits all the right notes with its soft, moist texture and gentle almond flavor. The top gets slightly crispy while baking, creating that perfect contrast we all love in a good cake.
It’s made with basic pantry ingredients and comes together in just one bowl – the kind of recipe that feels like it was passed down from someone’s grandmother. A dusting of powdered sugar is all you need to finish it off.
It’s a cozy, reliable dessert that’s welcome any time of year, but especially nice with a cup of afternoon coffee.
Why You’ll Love This Swedish Almond Cake
- Simple ingredients – You likely have most of these basic pantry staples at home already – no special shopping trip needed!
- Quick preparation – This cake comes together in just minutes with a simple mix-and-pour method – no fancy techniques or equipment required.
- Rich almond flavor – The almond extract gives this cake its signature Scandinavian taste that pairs perfectly with your afternoon coffee or tea.
- Moist texture – Thanks to the melted butter and full-fat milk, this cake stays tender and moist for days – if it lasts that long!
- Perfect for beginners – With just a few steps and basic ingredients, this recipe is ideal for novice bakers looking to create something special.
What Kind of Almond Flavoring Should I Use?
When it comes to almond flavoring, you’ve got two main options for this Swedish cake: almond extract or almond emulsion. Almond extract is more commonly available and works perfectly fine, but it contains alcohol which can evaporate during baking, slightly reducing the almond flavor. Almond emulsion, while a bit harder to find, is water-based and tends to hold its flavor better through the baking process. If you’re using almond extract, stick with pure rather than imitation – the artificial stuff can leave a slightly bitter aftertaste. Just remember that almond flavoring is pretty potent, so measure carefully and resist the urge to add extra, as too much can overwhelm your cake with a bitter, medicinal taste.
Options for Substitutions
This simple Swedish cake allows for some ingredient swaps if you need them:
- All-purpose flour: You can use cake flour for an even softer texture – just add 2 extra tablespoons per cup. For a gluten-free version, try a 1:1 gluten-free flour blend, but note the texture might be slightly different.
- Almond flavoring: This is pretty key for the authentic taste, but vanilla extract can work in a pinch. You could also use 1 teaspoon of almond extract plus 1 teaspoon vanilla extract for a more subtle almond flavor.
- Full-fat milk: Feel free to swap with 2% milk, though the cake won’t be quite as rich. Plant-based milk like almond milk works too – just make sure it’s unsweetened.
- Butter: While butter gives the best flavor, you can use coconut oil (measured when melted) as a dairy-free option. Just know it might add a slight coconut taste.
- Granulated sugar: Regular white sugar works best here, but you could use caster sugar too. I wouldn’t recommend brown sugar as it would change the cake’s classic light color and texture.
Watch Out for These Mistakes While Baking
The success of this Swedish almond cake heavily depends on the temperature of your ingredients – using cold milk or eggs can cause the melted butter to solidify and create an uneven texture, so make sure all ingredients are at room temperature before starting.
A common mistake is rushing to remove the cake from the pan too quickly – this delicate cake needs at least 15-20 minutes of cooling time in the pan before attempting to turn it out, or you risk it breaking apart.
When it comes to the almond flavoring, resist the urge to add extra “just because” – the specified amount provides the perfect balance, and too much can overwhelm the cake with a bitter, artificial taste.
For the best texture, avoid overmixing the batter once you’ve added the flour – mix just until the ingredients are combined, as excessive stirring will develop the gluten and make your cake tough instead of tender.
What to Serve With Swedish Almond Cake?
This sweet almond cake pairs perfectly with a hot cup of coffee or tea, making it ideal for fika (the Swedish coffee break tradition). A dollop of whipped cream or a scoop of vanilla ice cream adds a nice creamy element that complements the cake’s almond flavor. For a fruity touch, serve it with fresh berries like strawberries or raspberries on the side – their slight tartness balances out the cake’s sweetness. If you’re serving this for breakfast or brunch, a bowl of yogurt with honey makes a lovely accompaniment.
Storage Instructions
Keep Fresh: This Swedish almond cake stays moist and tasty when kept in an airtight container at room temperature for up to 3 days. I like to place a piece of parchment paper on the bottom of the container to keep things neat. If your kitchen is particularly warm, you might want to pop it in the fridge instead.
Refrigerate: Want to keep your cake fresh a bit longer? Store it in the fridge in a sealed container for up to a week. Just remember to bring it to room temperature for about 30 minutes before serving – the flavors really shine when it’s not cold!
Freeze: This cake freezes really well! Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. When you’re ready to enjoy it, just thaw overnight in the fridge or for a few hours at room temperature. Give it a fresh dusting of powdered sugar before serving, and it’ll be just as good as day one!
| Preparation Time | 10-15 minutes |
| Cooking Time | 35-45 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 15-20 g
- Fat: 100-110 g
- Carbohydrates: 190-210 g
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/4 cups granulated sugar
- 1 egg
- 2 teaspoons almond flavoring
- 2/3 cup full-fat milk
- 1/2 cup butter, melted and let cool (1 stick)
- Powdered sugar for serving, if wanted
Step 1: Prepare the Baking Equipment
Preheat your oven to 350 degrees Fahrenheit.
Spray an Almond Cake Loaf Pan or a standard 9 x 5 loaf pan with nonstick baking spray to prevent sticking.
Place the prepared pan on a rimmed baking sheet, which will make handling easier and catch any potential spills.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, and salt until they are well combined.
Set this mixture aside for later use.
Step 3: Combine Wet Ingredients and Mix Batter
In a large bowl, whisk together the sugar, egg, almond extract, and milk until they are thoroughly mixed.
Gradually add the flour mixture to the wet ingredients, whisking until combined.
Incorporate the butter into the batter and mix until fully smooth and fully integrated.
Step 4: Bake the Cake
Pour the prepared batter into the greased loaf pan.
Place the baking sheet with the loaf pan into the preheated oven.
Bake the cake for 35-45 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
This indicates that the cake is fully cooked through.
Step 5: Cool and Serve the Cake
Allow the cake to rest in the pan for about 10 minutes to cool slightly.
Carefully invert the cake onto a serving tray and let it come to room temperature before serving.
If desired, sprinkle the top with powdered sugar for an extra touch of sweetness before serving your delicious Almond Cake.
