Best 8 Swedish Almond Loaf Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

When searching for a decadent and nutty treat, look no further than the Swedish almond loaf cake. This dessert, with its dense and moist texture, is sure to tantalize the taste buds. Its origins can be traced back to the 19th century, and it has since become a staple in Swedish baking. With its simple ingredients and easy-to-follow instructions, this cake can be enjoyed by both experienced and novice bakers alike. The almond flavor takes center stage, complemented by the richness of butter and sugar. Whether served as a standalone dessert or paired with a dollop of whipped cream, the Swedish almond loaf cake is a true delight that captures the essence of Swedish baking traditions.

Check out the recipes below so you can choose the best recipe for yourself!

SWEDISH ALMOND CAKE



Swedish Almond Cake image

Fika is the Swedish custom of stopping twice daily for coffee, conversation and a little something sweet; the word was created by flipping the two syllables in kaffe. Minutes after I had a fika in the Stockholm studio of the pastry chef Mia Ohrn, I started thinking about what I'd serve at my own first fika. This cake, so much easier to make than you'd guess by looking at it, has become my favorite. The recipe turns out a moist, buttery, tender cake, which would be lovely as is. But when the cake is half-baked, I cook a mixture of butter, sugar, flour and sliced almonds, spread it over the top (a homage to Sweden's famous tosca cake), put the pan back in the oven and wait for the mixture to bubble, caramelize and create a shell that is a little chewy, a little crackly and very beautiful. It's a perfect cake for fika, and great for brunch.

Provided by Dorie Greenspan

Categories     breakfast, brunch, snack, cakes, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 13

1/2 cup plus 6 tablespoons/200 grams unsalted butter, melted and lukewarm, plus more unmelted butter for greasing the pan
2 cups minus 2 tablespoons/240 grams all-purpose flour, plus more for dusting the pan
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1 1/4 cups/250 grams granulated sugar
2 large eggs, at room temperature
2/3 cup/160 milliliters whole milk, lukewarm
2 teaspoons vanilla extract
7 tablespoons/100 grams unsalted butter, cut into small chunks
3/4 cup/75 grams sliced almonds
1/2 cup/100 grams granulated sugar
2 tablespoons all-purpose flour
2 tablespoons whole milk

Steps:

  • Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.
  • In a medium bowl, whisk together the flour, baking powder and salt.
  • Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes. Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen. Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula. Scrape the batter into the prepared pan.
  • Slide the cake into the oven, and set your timer for 30 minutes.
  • As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.
  • Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.
  • Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean. Transfer the baking sheet to a rack, and cool for 5 minutes. Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it's a delicate job because the sticky topping isn't yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you're ready to serve, lift the cake off the springform base and onto a platter.

SWEDISH ALMOND CAKE



Swedish Almond Cake image

Time 55m

Yield 17 - 17 Servings

Number Of Ingredients 12

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

Steps:

  • 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.

CARAMEL ALMOND CAKE (TOSCATåRTA)



Caramel Almond Cake (Toscatårta) image

This traditional Swedish cake is moist, dense, and finished with a rich almond-caramel topping. Aquavit chef Emma Bengtsson draws from her Swedish childhood for this indulgent confection. (A dollop of whipped cream makes it even more decadent!)

Provided by Emma Bengtsson

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 9

2/3 pound almond paste, or marzipan
2/3 cup unsalted butter, room temperature
3 large eggs
4 tablespoons all-purpose flour
1 cup heavy cream, divided
1/3 cup glucose, or light corn syrup
1/2 cup sugar
1/2 cup unsalted butter
1 cup sliced almonds

Steps:

  • Cake: Preheat the oven to 325 F. In the bowl of a stand mixer fitted with a paddle attachment, mix almond paste and butter on low speed, 1 minute. Meanwhile, crack the eggs into a small bowl. Turn mixer up to medium and add the eggs one at a time to the almond paste mixture. Allow each egg to completely incorporate into the batter, about 30 seconds, before adding the next one; this will ensure a smooth batter. Slowly add flour and continue mixing just to incorporate, 10-15 seconds.
  • Prepare a springform pan with nonstick spray. Line the bottom with parchment paper and spray the parchment paper (this will prevent the cake from sticking). Pour batter into the pan, spreading it evenly across the bottom. Parbake until lightly golden, 10 minutes.
  • Caramel topping: While cake is in the oven, add ½ cup cream, sugar, glucose, and butter to a small saucepan. Bring to a boil over high heat and cook undisturbed until caramel is light brown and registers 244 F on a kitchen thermometer, 4-5 minutes. Remove from heat and stir in almonds to combine. As you stir, avoid scraping up any browned caramel that may be sticking to the bottom of the pan.
  • Remove cake from the oven; it will be gooey and not fully cooked. Carefully pour the warm caramel onto the cake; spread evenly. Return to the oven; bake until the caramel is golden brown and bubbly, 10 minutes.
  • Remove cake from oven and let cool, 10-15 minutes. The top will firm up as it cools. Remove cake from pan by running a knife around the edge, then remove the sides from the base. (Keep the cake on the base for serving.) While the cake is cooling, whip cream for serving: Place remaining 1 cup heavy cream in a bowl and whisk until soft peaks form, 30 seconds. Slice cooled cake into wedges and serve with whipped cream.

SWEDISH ALMOND CAKE



Swedish Almond Cake image

Make this traditional Swedish Almond Cake for an easy and elegant dessert, perfect for the holidays or any time of year.

Provided by Annie

Categories     Dessert

Time 55m

Number Of Ingredients 11

1/2 cup butter (1 stick)
1 cup sugar
1 egg
2/3 cup milk
1 1/2 tsp almond extract
1/2 tsp baking powder
1 1/4 cup flour
powdered sugar
slivered almonds
fresh berries
sprinkles

Steps:

  • This cake is traditionally made in a Rehrucken/Almond Cake Loaf Pan. If you don't have one you can double the recipe and bake it in a bundt cake pan instead. Whichever pan you are using prepare it by coating the pan with cooking spray.
  • Preheat the oven to 350 F.
  • Melt butter in the microwave.
  • Beat together sugar, milk, egg, and almond extract,
  • Stir the baking powder and flour into the milk mixture.
  • Mix in melted butter until thoroughly combined.
  • Fill the prepared pan with cake batter.
  • Bake the cake at 350° for 40-50 minutes or until toothpick inserted comes out clean.
  • Set the cake pan on a rack to completely cool. Do not try to remove the cake while it is warm as it might crack. When cooled, place pan upside down and tap. Sides can be loosened with a silicone or wooden tool. Don't use metal since it can scratch the pan.
  • Decorate the cake by sprinkling powdered sugar on top along with slivered almonds. You could also top it with fresh berries, sprinkles, whipped cream or ice cream.

Nutrition Facts : Calories 252 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 114 grams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

SIMPLE SWEDISH ALMOND CAKE



Simple Swedish Almond Cake image

A simple recipe for a deliciously moist and tender almond-flavored cake.

Provided by Kristi

Categories     Cake     Fika

Time 50m

Number Of Ingredients 9

1 1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/4 cup sugar
1 egg
2 teaspoons pure almond extract
2/3 cup whole milk
1/2 cup unsalted butter (1 stick, melted and cooled)
powdered sugar (for serving, if desired)

Steps:

  • 1. Preheat oven to 350 degrees. Grease and flour the cake pan or spray with nonstick baking spray. Place prepared pan on a rimmed baking sheet.
  • 2. Whisk flour, baking powder and salt in a medium bowl. Set aside.
  • 3. In a large bowl, whisk together sugar, egg, almond extract and milk. Add flour mixture and whisk until mixed well. Add butter and mix until fully combined.
  • 4. Pour batter into prepared pan. Place cookie sheet with pan on top into the oven. Bake for 35-45 minutes or until edges are golden brown and toothpick inserted into center comes out clean.
  • 5. Let cake rest in the pan for 10 minutes before inverting onto a serving tray. Allow the cake to cool to room temperature. Sprinkle with powdered sugar if desired and serve.

Nutrition Facts : Calories 211 kcal, Sugar 22 g, Sodium 127 mg, Fat 9 g, SaturatedFat 5 g, Carbohydrate 32 g, Fiber 1 g, Protein 2 g, Cholesterol 35 mg, ServingSize 1 serving

SCANDINAVIAN ALMOND CAKE



Scandinavian Almond Cake image

I got this recipe when I bought a cool looking pan. It's meant to go in there, but would work just as well in a loaf pan. This cake is very almondy and moist!

Provided by haloifgas

Categories     Dessert

Time 1h

Yield 18 pieces

Number Of Ingredients 7

1 1/4 cups sugar
1 egg
1 1/2 teaspoons almond extract
2/3 cup milk
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 cup butter, melted

Steps:

  • Preheat oven to 350.
  • Spray pan with cooking spray/Pam and flour.
  • Beat sugar, egg, extract, and milk well. Add flour and baking powder. Add butter.
  • Bake for 40-50 minutes. Edges must be golden brown.
  • Cool in pan overnight before removing. Cake will break if removed too soon.
  • Sprinkle with icing sugar.

Nutrition Facts : Calories 141.4, Fat 5.8, SaturatedFat 3.5, Cholesterol 25.2, Sodium 63.8, Carbohydrate 21, Fiber 0.2, Sugar 13.9, Protein 1.6

TRADITIONAL SWEDISH ALMOND CAKE SLICES



Traditional Swedish Almond Cake Slices image

Published for ZWT III. Recipe from cooks.com. Very simple to make, can be doubled and baked in a 'Bundt' pan or as in recipe states to create almond slices

Provided by Um Safia

Categories     Dessert

Time 1h10m

Yield 20 slices, 10 serving(s)

Number Of Ingredients 8

1 1/4 cups sugar
1 free-range egg
1 1/2 teaspoons almond extract
2/3 cup milk
1 1/4 cups flour
1/2 teaspoon baking powder
1/8 teaspoon cinnamon
8 tablespoons butter, melted

Steps:

  • Preheat oven to 350°F Beat sugar, egg, almond extract and milk together. Add flour and baking powder, then cinnamon, finally adding the butter.
  • Spray baking dish (approx. 10" by 7") with spray oil or any non-stick coating. Bake at 350 degrees for 50 minutes or until skewer or toothpick comes out clean when inserted into the middle.
  • Cool for 20 minutes, then remove from pan.
  • When ready to serve dust with icing sugar and cut cake into slices approximately 1" by 3.5".

SCANDINAVIAN ALMOND BREAD



Scandinavian Almond Bread image

This is a really good, moist cake made in a loaf pan. You can put shredded almonds in the bottom of the pan before you pour the mixture into pan.

Provided by SS

Categories     World Cuisine Recipes     European     Scandinavian

Time 2h25m

Yield 12

Number Of Ingredients 7

½ cup butter
1 ¼ cups white sugar
1 egg
½ teaspoon baking powder
1 ½ teaspoons almond extract
⅔ cup heavy cream
1 ¼ cups all-purpose flour

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line a loaf pan with wax paper, then spray with cooking spray.
  • Place the butter into a heavy saucepan, and melt over medium heat. Allow the butter to simmer until foam rises to the top of the butter, 5 to 10 minutes. Gently skim away the foam and discard; pour the golden, clear layer of butter through a fine mesh strainer into a bowl to remove remaining milk solids, avoiding pouring any milk solids left in the bottom of the pan. Allow the clarified butter to cool.
  • Beat sugar and egg with an electric mixer in a large bowl until light and fluffy. Beat in the baking powder and almond extract. Stir in the clarified butter. Pour in the flour alternately with the cream in 2 or 3 installments, mixing until just incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 249.1 calories, Carbohydrate 31.2 g, Cholesterol 53.9 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 8.1 g, Sodium 85.9 mg, Sugar 20.9 g

Tips:

- To make sure the cake bakes evenly, use a loaf pan that is no larger than 9x5 inches. - For a moister cake, use buttermilk instead of regular milk. - To get the perfect almond flavor, use almond extract and almond paste. - To add a crunchy texture, top the cake with sliced almonds before baking. - For a sweeter cake, drizzle it with a simple glaze made from powdered sugar and milk.

Conclusion:

With its moist texture, delicious almond flavor, and crunchy topping, Swedish almond loaf cake is a delightful treat that is perfect for any occasion. Whether you are serving it for breakfast, dessert, or tea time, this cake is sure to be a hit. So next time you are looking for a delicious and easy-to-make cake, give Swedish almond loaf cake a try. You won't be disappointed!

Related Topics