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Cinnamon Bread & Almond Loaf Pan

Cinnamon Bread & Almond Loaf Pan


Swedish Almond Cake

5 based on 8 reviews






  • 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


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

    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!

    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.

    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.

    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

    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.

    So delicious and easy to make!

    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.

    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.

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Product Used In This Recipe

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Cinnamon Bread & Almond Loaf Pan

Cinnamon Bread & Almond Loaf Pan

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