Swedish Almond Cake

by aimee @ shugarysweets on November 8, 2011

Swedish Almond Cake: delicious breakfast cake topped with sliced almonds.
I love a perfect cake to go with my afternoon coffee. This friends, is that perfect cake. It’s super moist, dense, and has a hint of lemon and almond.
My friend, Pilvi, from Finland is so kind. She went to Austria and brought me back a beautiful cookbook. With a recipe for the famous Sacher Torte. A beautiful dense chocolate cake, with an apricot filling and chocolate glaze. It’s divine. I know because she made it and gave me a piece (and she explained it was much work to make)!

And I brought her was this lovely almond cake. Should I tell her how absolutely easy it is to make? Pilvi, if you are reading this, I love you, but this was too easy to make, especially compared to your beautiful sacher torte.

*note* I used homemade vanilla sugar in this recipe. You could use regular, and add vanilla extract or half a vanilla bean, scraped.

Swedish Almond Cake

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: serves 6-8


  • 1 cup vanilla sugar
  • 1 lemon, zested
  • 2 eggs
  • 1/4 tsp salt
  • 1/2 tsp almond extract
  • 1 cup flour
  • 1/2 cup butter, melted
  • 2 Tbsp sliced almonds
  • 1 Tbsp coarse sugar (pearl sugar)


  1. In mixer, blend vanilla sugar with zest from one lemon. Beat in eggs, one at a time. Add in salt and almond extract.
  2. Mix in the flour and melted butter.
  3. Pour batter into a greased and floured 9 inch cake pan. Sprinkle coarse sugar and almonds on top.
  4. Bake in a 350 degree oven for about 25 minutes. Remove from oven, cool several minutes before turning out of pan.
  5. Enjoy warm or room temperature!

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{ 28 comments… read them below or add one }

Baker Street November 8, 2011 at 12:14 pm

I love simple cakes! Yours looks divine! One that will pair so well with my coffee!


Kimby November 8, 2011 at 1:11 pm

This looks so elegant on your cake stand with the gold ribbon — beautiful! (You’re right — you’d never know it was so easy to make — thanks!) I’ve always wanted to try Sacher Torte, too, but I could be happy eating this Almond Cake for a long time… :)


Jocelyn November 8, 2011 at 1:30 pm

I am headed over right now so we can have coffee and cake together:-) I love when a recipe is super easy to make but looks like you took hours to prepare. I am sure your friend enjoyed every bite of this yumminess!!!


Anne November 8, 2011 at 1:49 pm

This sounds so tasty! I needed something to make for a meeting tomorrow morning, now I know what I’ll be bringing. Thanks for sharing!


Aarthi November 8, 2011 at 4:27 pm

yummy yummy..Delicious..

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Dorothy @ Crazy for Crust November 8, 2011 at 8:58 pm

Oh, gosh this is perfect! I love almonds and have been wanting to make an almond cake. Thanks for the great recipe.


peanutbutterandpeppers.com November 9, 2011 at 3:15 pm

This looks so good and moist! I love almonds. I never heard of vanilla sugar, where would you find that? I don’t ever recall seeing it at the grocery store.


Aimee November 9, 2011 at 3:23 pm

@PB&P- you can find my recipe for vanilla sugar here…http://www.shugarysweets.com/2011/08/lemon-knots.html

I know some specialty stores sell it. However, you could just use granulated sugar and add 1/2 vanilla bean scraped, or vanilla extract to the recipe. Both work great!


Danielle November 9, 2011 at 3:39 pm

I love anything almond, so this is right up my alley. Thanks for posting! Now my mouth is watering (:


Willa@ArmstrongFamilyFare November 9, 2011 at 6:34 pm

This looks simple yet beautiful!! Thanks for sharing!

Stopping by via Newlyweds recipe linky!


Jenna @ Newlyweds November 9, 2011 at 10:05 pm

Oh I love anything almond, such a pretty cake and simple too, love that.

Thanks for linking up the Newlyweds recipe linky hope to see you next week!

ps: I pinned this recipe.


rebekahdawn November 10, 2011 at 3:05 pm

Looks delicious! I love anything almond.


Kim McCallie November 12, 2011 at 9:25 pm

It is a beautiful cake. I love the way slivered almonds look in desserts. I’ll definitely add this to my to-do list. Thanks for sharing on Sweet Indulgences Sunday.


Maggie November 14, 2011 at 5:54 pm

wow luv luv this beautiful cake.
Would luv for my readers to discover your blog, will you please join our weekly party at
have a great crafting week!


Jenn "Rook No. 17" November 14, 2011 at 9:33 pm

Looks and sounds divine! Definitely a must-try for me.

With all the blog parties out there, and at one of the busiest times of the year, it means an awful lot that you take the time to share your talent on “A Little Birdie Told Me…” Tuesdays at Rook No. 17!



Anabella November 18, 2011 at 9:08 am

I featured this recipe in my “Top Ten CRAFTS I loved this week #6″ {Food}.
It looks sooo yummy!!


PS:It is also a linking party, so you can link up another craft!!


Savannah McQueen March 1, 2012 at 12:57 pm

This looks so delightful. I will pin it!


Monica April 12, 2012 at 12:49 am

I used to work next to a Swedish bakery that made the most divine little almond things called ‘Almond Boats’ … the boat part (crust, maybe ½ in. thick) appeared to be something between a pastry and a cookie, whilst the filling part was very moist, dense, almond flavored and, whilst still warm, lightly frosted in a delicate almond glaze. I don’t think I’ve ever tasted anything quite so good, and long to find the recipe. Oh, they were baked in a form that resembled the shape of a little boat that was pointed on both ends, measuring approx. 3 & 1/2 inches in length, and maybe 2 inches deep. Have you ever heard of them? I’m going to try your recipe right this minute, and see if it is anywhere near what I remember. If you know the ‘Almond Boat’ recipe would it be possible to let me know where to find it. Thanks so much for sharing this one!


Debra Nixon August 13, 2012 at 6:23 pm

What kind of flour? Since you didn’t use baking powder or baking soda I would assume self-rising but would like to be sure before trying to make it. Thanks! It sounds wonderful!


Aimee August 13, 2012 at 6:28 pm

Actually it is all purpose flour! No leaveners needed!


Shiloh Barkley December 10, 2012 at 11:55 pm

Oh yum! This is right up my alley!
Shiloh Barkley recently posted..Pecan Pie CheesecakeMy Profile


Alison April 18, 2013 at 3:12 pm

The cake was hard so it was impossible to remove from the pan, i should’ve use parchment paper


Jill August 29, 2013 at 3:42 pm

Hi, I have a couple of questions, how much vanilla exrract and what is pearl sugar and what can be used instead.


aimee @ shugarysweets August 29, 2013 at 4:28 pm

Hi Jill, it’s almond extract not vanilla, listed above in the recipe. As for pearl sugar, it’s a coarse Swedish sugar. You can use any coarse sugar you like.
aimee @ shugarysweets recently posted..Boston Cream DonutsMy Profile


Jill August 29, 2013 at 5:01 pm

I meant instead of the 1 cup of vanilla sugar, you said to use regular sugar and vanilla extract, but how much vanilla?
thanks again,


Kate July 18, 2014 at 9:10 pm

I just made this and am eating it while posting this… It’s fantastic! I actually made it gluten free by subbing 1/3 cup almond flour and 2/3 cup Bobs Red Mill gluten free baking mix. It came out perfect, I had no problem removing it from the pan which I greased with butter and dusted with almond meal. Tank you for sharing this, it’s a treasure!


Debbie September 18, 2014 at 10:33 am

Made this to bring to work on my “breakfast and coffee” day of the month. SO GOOD that my coworkers gobbled it down so quickly. I made it again today. Same result. I love this coffee cake!!!!!!!!


aimee @ shugarysweets September 18, 2014 at 1:08 pm

So glad to hear it Debbie! I’ve also added some fresh blueberries and fresh raspberries to the top (with the almonds). ENJOY :)


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