Description
This Scandinavian Almond Cake, also known as Swedish or Norwegian almond cake, is a moist, sweet almond-flavored treat that has been a holiday favorite for years. It features simple ingredients and an easy one-bowl method, baking into a golden brown delight in under an hour. Optionally topped with a vanilla glaze or dusted with powdered sugar, it’s perfect for dessert or a snack.
Ingredients
Cake Ingredients
- 1¼ cup white granulated sugar
- 1 large egg, room temperature
- 2 teaspoon pure almond extract
- ⅔ cup whole milk, room temperature
- 1¼ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon Kosher or fine sea salt
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ¼ cup raw sliced almonds
- Powdered (confectioner’s) sugar for dusting
Optional Vanilla Glaze
- 1 cup powdered sugar
- ¼ teaspoon pure vanilla extract or vanilla bean paste
- 1–3 tablespoon milk
Instructions
- Prepare the Pan: Preheat the oven to 350℉ (175℃). Grease and flour an almond loaf pan or equivalent such as an 8 x 4-inch loaf pan, 9-inch pie pan, or Bundt pan. Using baker’s spray is recommended for ease.
- Mix Wet Ingredients: In a medium bowl, whisk together the granulated sugar, egg, almond extract, and whole milk until the mixture is smooth and homogenous.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the wet mixture. Whisk until ingredients are well combined.
- Incorporate Butter: Pour in the melted and slightly cooled unsalted butter while continuing to whisk. Mix until the batter is smooth with a slightly gummy but pourable consistency.
- Prepare Almond Layer: If using a rehrucken pan or Bundt pan, scatter the raw sliced almonds evenly over the bottom of the prepared pan. If using a different pan, reserve the almonds to sprinkle on top of the batter after pouring.
- Pour and Bake: Pour the batter over the almonds in the pan. If you reserved almonds, sprinkle them on top now. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick or cake tester inserted in the center comes out clean and edges are golden brown and crisp.
- Cool and Finish: Let the cake cool in the pan for at least 15 minutes. Then invert onto a plate to finish cooling completely. Once cooled, dust with powdered sugar or drizzle with the optional vanilla glaze before serving at room temperature.
- Optional Vanilla Glaze: To prepare the glaze, whisk together powdered sugar, vanilla extract (or vanilla bean paste), and 1 to 3 tablespoons of milk until smooth and pourable. Drizzle over the cooled cake as desired.
Notes
- The rehrucken pan is a traditional almond loaf pan; if unavailable, an 8×4 inch loaf pan, 9-inch pie pan, or Bundt pan can be used as equivalent alternatives.
- The batter will be slightly gummy but still pourable; this texture is normal for this cake.
- Using room temperature ingredients ensures better mixing and texture.
- Make sure to cool the cake completely before dusting or glazing to avoid melting the powdered sugar or glaze.
- The cake pairs wonderfully with coffee or tea and is excellent for holiday celebrations or any casual gathering.
