Swedish Almond Cake

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!

38 Responses to “Swedish Almond Cake”

  1. posted Nov 8, 2011 at 12:14 pm

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

  2. posted Nov 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… :)

  3. posted Nov 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!!!

  4. posted Nov 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!

  5. posted Nov 8, 2011 at 4:27 pm

    yummy yummy..Delicious..

    My Blog

  6. posted Nov 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.

  7. posted Nov 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.

  8. posted Nov 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!

  9. posted Nov 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 (:

  10. posted Nov 9, 2011 at 6:34 pm

    This looks simple yet beautiful!! Thanks for sharing!

    Stopping by via Newlyweds recipe linky!

  11. posted Nov 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.

  12. posted Nov 10, 2011 at 3:05 pm

    Looks delicious! I love anything almond.

  13. posted Nov 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.

  14. posted Nov 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!

  15. posted Nov 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!


  16. posted Nov 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!!

  17. posted Mar 1, 2012 at 12:57 pm

    This looks so delightful. I will pin it!

  18. posted Apr 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!

  19. posted Aug 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!

    • posted Aug 13, 2012 at 6:28 pm

      Actually it is all purpose flour! No leaveners needed!

      • Anonymous
        posted Dec 13, 2014 at 10:52 pm

        Does that mean plain flour in Australia?

  20. posted Dec 10, 2012 at 11:55 pm

    Oh yum! This is right up my alley!

  21. Alison
    posted Apr 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

  22. Jill
    posted Aug 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.

    • posted Aug 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.

      • Jill
        posted Aug 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,

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  26. Kate
    posted Jul 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!

  27. Debbie
    posted Sep 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!!!!!!!!

    • posted Sep 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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  30. posted Dec 30, 2014 at 12:31 pm

    Is this a cake that could be made a day ahead? Would it need to be refrigerated in that case?

    • posted Jan 1, 2015 at 3:11 pm

      You can totally make it a day ahead, no need to refrigerate (just cover in a cake saver or with plastic wrap. ENJOY

  31. Jan V
    posted May 16, 2015 at 10:08 pm

    Sweet, somewhat gooey with a delightful crunch on the top. I made 1 1/2 times the original recipe and baked it in a 11×7 glass pan. Baked it for 30 mins. Cut it in 12 Approx 2×2 1/2 squares.

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