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

Ingredients:

  • 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)

Directions:

  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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43 comments on “Swedish Almond Cake”

  1. Alison

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

  2. Jill

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

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  6. Kate

    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!

  7. Debbie

    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!!!!!!!!

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

  11. Jan V

    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.

  12. Sarah

    I made this cake tonight and it was so delicious! It reminded me of a bear claw in cake form. I didn’t have vanilla sugar so I used normal sugar along with 1/2 teaspoon of vanilla extract, and it was perfect. I love the crunchy top that forms on the cake, it was wonderful with a cup of coffee. Thanks so much for the recipe!

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  14. Cecilia Craig

    I just made this cake tonight, it turned out delicious! I actually made 2 one for my family and one for my friend! I used cake flour and it is super airy and light! Love the lemon zest, definitely a great recipe!

  15. I have not made this yet but I can’t wait to try it because of all the wonderful comments. I’m sure it is going to be great, can’t wait. I think I will make it right now. Bye

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