Recipes
Swedish Almond Cake
Prep: 15 Minutes
Cook: 40 Minutes
17 Servings
-
Ingredients
- 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.
-
Read Recipe Reviews
Write Review
Laura
May 2, 2018
Experience: Expert
Recommend To a Friend: Yes
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.
Write ReviewDaphne
January 16, 2019
Experience: Advanced
Recommend To a Friend: Yes
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.
Write ReviewJenny
January 20, 2019
Experience: Novice
Recommend To a Friend: Yes
So delicious and easy to make!
Write ReviewDeborah
May 17, 2019
Experience: Novice
Recommend To a Friend: Yes
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.
-
Write A Review
Write a Review
