When I tasted my very first bite of Swedish Almond Cake, I fell madly in love with this scrumptious dessert.
And not just because I love everything almond.
You see, the topping is the true show stopper here. Being both caramelized and chewy, it’s unlike any other cake I’ve ever had. And wouldn’t you agree that it looks like it takes a true baker to create such a masterpiece?!
Rest assured, this cake is not only absolutely delicious, but it is also so much easier than you would think! (I was very excited to learn this myself as it is very intimidating looking.)
A slice of Swedish Almond Cake would pair wonderfully with a hot cup of coffee or, and this may sound strange, with a medium-bodied glass of red wine. Something about the two together is a true delight!
This cake is perfect for any time of year, so go ahead, grab some sliced almonds and enjoy!
Swedish Almond Cake
The perfect cake with strong hints of almond and a tasty caramelized topping for the perfect crunch and chew.
Servings: 8 servings
Equipment
- 9 inch springform pan
Ingredients
Cake Ingredients
- 11 tbsp room temp, melted unsalted butter extra butter for greasing pan
- 2 cups minus two tbsp, all-purpose flour a bit extra for dusting pan
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 2 eggs, room temperature
- 2/3 cup whole milk, room temperature
- 2 tsp almond extract
Topping Ingredients
- 4 tbsp unsalted butter, cut into small pieces
- 3/4 cup sliced almonds
- 1/3 cup granulated sugar
- 2 tbsp all-purpose flour
- 2 tbsp whole milk
Instructions
Make the cake.
- Preheat oven to 350 degrees. Butter a 9-inch springform pan with unmelted butter, then dust with flour. Remove excess flour from the pan. Place pan onto a baking sheet that is lined with parchment paper.
- Whish together the flour, baking soda, and salt in a medium-size bowl.
- Use a hand mixer or countertop mixer on medium-high speed, mix together the sugar and eggs until the mixture is light and a bit thickened, about 3 minutes. Slow down the speed to medium, add the melted butter, then the milk and almond. Mix until the batter is smooth with a bit of a sheen.
- Bring mixer speed to slow and add the dry ingredients. When the ingredients are almost fully mixed together, stop the mixer and finish mixing with a spatula.
- Pour batter into pan.
- Set pan onto the center rack, set timer for 20 min.
- When the timer goes off, it's time to prepare your topping. Keep the cake baking.
Make the topping.
- In a medium saucepan, mix together all of the topping ingredients and place over medium-high heat. Stirring constantly until little bubbles begin near the sides of the pan. Reduce heat to medium and continue cooking, while stirring constantly for about 3 minutes. The mixture should thicken a bit. Remove mixture from heat.
- Take the cake out of the oven (has been baking for about 25 minutes at this point), keep the oven on. Slowly and gently, pour the topping over the cake. Careful to evenly spread the mixture onto the top of the cake as to not collapse the center of it.
- Place the cake with topping back into the oven for another 20 minutes. Total baking time is about 45 minutes. The topping will begin to bubble and will be brown and beautiful! Use a tester in the center of the cake to be sure it has fully baked.
- Take the cake out of the oven and let cool for 5 minutes. After cooling, remove the sides of the pan and admire your beautiful cake!
Trust me, it tastes as good as it looks!
xo, Lauren
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