This Scandinavian Almond Cake (aka Swedish or Norwegian almond cake) has been a staple on our holiday table for years. With simple ingredients and an easy one-bowl method, it bakes up into a moist, sweet, almond-flavored treat in under an hour.
Let me tell you about the cake that puzzled me for years. My husband's Aunt Carol (AKA the lasagna master) always made the most delicious almond cake for our New Year's celebrations. After she passed, I wanted to keep that tradition alive. I even had her recipe, which she gifted me at my bridal shower. But every time I made it, something felt off. The directions broke every baking rule I ever learned, and the batter never fit any of my pans!
Then, years later, while flipping through my mother-in-law's recipes, I found Aunt Carol's almond cake recipe she had given me, but on this recipe card, it was called "Scandinavian Almond Cake". It even called for a special pan, which my MIL happened to have tucked away and has now passed on to me (no wonder it didn't fit in my baking pans!).
Now that I had the full name of the recipe, I did a little research and realized this exact recipe appears all over the internet and in old cookbooks. So, while it wasn't a family invention- and definitely not Scandinavian by heritage (Aunt Carol was Italian and later became Jewish)- she made it ours simply because she baked it with love.
Now that the puzzle is solved, I'm so happy to share this beautiful almond cake recipe with you (complete with clarifying instructions and pan substitutions). It's easy, elegant, and perfect for breakfast, dessert, or a quiet cup of tea.
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Key ingredient
The best part of this cake is that it doesn't require any fancy ingredients. The almond flavor comes entirely from the almond extract, making this cake easy and accessible for any home baker.
Full ingredient list can be found in the recipe card below.
Step-by-step instructions
If you hate doing dishes, then this almond cake is for you because everything can be mixed in one bowl. The ribbed pan used for this recipe can be easily found online, but it isn't necessary (although it does make for the prettiest presentation, right?).
Steps 1, 2 & 3. In a medium bowl, whisk the egg, sugar, almond extract, and milk. Whisk in the dry ingredients, then add the melted butter and mix until combined. Steps 4, 5, & 6. Add almonds to a prepared pan, then pour in the batter. Bake until golden brown and crisp.
*These are abbreviated instructions. The full list of directions is in the recipe card below.
👩🍳Expert tip
For a festive look, decorate the cake with sugared cranberries and sugared rosemary (as seen in the pictures).
Variations
The simplicity of this almond cake is what makes it so special, but that doesn't mean you can't jazz it up. Check out the fun flavor additions below.
- Citrus almond cake. Add 1 to 2 teaspoons of fresh lemon or orange zest to the batter for a bright, fragrant twist.
- Spiced almond cake. Add ¼ to ½ teaspoons of cardamom, cinnamon, or ginger to the batter.
- Vanilla almond cake. Swap half the almond for vanilla extract for a sweeter flavor.
- Raspberry almond cake. Add ½ cup of raspberries to the batter before baking.
- Glazed almond cake. While the cake is delicious with just a dusting of powdered sugar, you can choose to glaze the top. Vanilla, citrus, or chocolate glaze all work well.
Serving suggestions
For a more decadent dessert, serve it with a dollop of whipped cream or a scoop of ice cream. If serving with tea, don't forget the fruit jam, or add a side of fresh fruit (berries are perfect)!
Storage and prep
Scandinavian almond cake can be wrapped and stored at room temperature for up to 4 days. To freeze, wrap well in plastic wrap and store in the freezer for up to 3 months.
Frequently asked questions
Make sure you grease and flour the pan. If using a traditional almond loaf pan, those ridges need to be fully greased. I use baking spray (with flour), and it works every time. I make sure it's well-coated.
Perfect pairing
Jams and chocolate to go with your almond loaf cake!
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Scandinavian Almond Cake
Equipment
- rehrucken or almond loaf pan (equivalent= 8 by 4- inch loaf pan, 9-inch pie pan, Bundt pan)
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
- Preheat the oven to 350℉. Grease and flour (I use baker's spray) an almond loaf pan or equivalent (see notes).
- In a medium bowl, whisk together the sugar, egg, almond extract, and milk until smooth.1¼ cup white granulated sugar, 1 large egg, room temperature, 2 teaspoon pure almond extract, ⅔ cup whole milk, room temperature
- Add the flour, baking powder, and salt, and whisk until well combined. Pour in the melted butter and continue whisking until the batter is smooth. It will appear slightly gummy, but still be pourable.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
- Scatter the sliced almonds evenly over the bottom of the prepared pan if using the rehrucken or Bundt pan (otherwise reserve the almonds for the top of the batter before placing it in the oven). Pour the batter on top of the almonds. Bake for 35-45 minutes, or until a tester comes out clean and the edges are a crisp golden brown. Cool in the pan for at least 15 minutes, then invert onto a plate to finish cooling. Once fully cooled, dust with powdered sugar (or drizzle with vanilla icing) and serve at room temperature.¼ cup raw sliced almonds, powdered (confectioner's) sugar for dusting
Optional Vanilla Glaze
- Whisk the powdered sugar, vanilla, and milk until you reach your desired consistency (use less milk for a thicker glaze, and more for a thinner glaze). Drizzle or spoon over cooled cake.1 cup powdered sugar, ¼ teaspoon pure vanilla extract or vanilla bean paste, 1-3 tablespoon milk
Notes
- 8- inch by 4-inch loaf pan
- 9- inch pie pan (not deep dish)
- Standard Bundt pan (*double the recipe to fit)
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Rudy Testani says
Love it. We have this same style cake in our family too! What a nice tradition. I used a loaf pan and it still came out amazing. So tasty!!
Sophia Mitchell says
This almond cake is moist, sweet, and rich with nutty almond flavor, it practically melts in your mouth. It’s the kind of cake you swear you’ll “just have a slice”… and then you find yourself coming back for seconds. I would definitely recommend this cake.
Jennifer says
Thanks Sophia, I totally agree, btw. I blame the butter!
Diane Desellems says
Thank you for this recipe, it was super easy to follow and make. I LOVED how the measurements were included in the steps, so I didn't have to scroll to find them. The cake smells delicious 😋. Very FESTIVE.