This Scandinavian Almond Cake (also known as Swedish or Norwegian almond cake) has been a holiday favorite in our home for years. Made with simple pantry ingredients and a one‑bowl method, it produces a moist, lightly sweet cake with a clear almond flavor in under an hour.
I first discovered this cake as Aunt Carol’s New Year’s dessert — she was famous for lasagna, but her almond cake was my favorite. After she passed away I tried to keep the tradition alive with the recipe she gave me, but the directions and pan specification didn’t match my usual bakeware and I couldn’t replicate the results. Later I found the same recipe again in my mother‑in‑law’s collection, labeled Scandinavian Almond Cake, and with a note about a special almond loaf or rehrucken pan. That explained why my batter never fit my pans.
It turns out this recipe appears in many old cookbooks and online, so it isn’t a family invention or necessarily Scandinavian in origin. What matters is that Aunt Carol made it ours with consistent care and love. With the correct pan and clarified instructions, this cake is reliable, easy, and elegant — great for breakfast, dessert, or an afternoon tea.
Key ingredient
The dominant flavor comes from pure almond extract, so there’s no need for fancy almond flour or other specialty ingredients. The simplicity makes this an accessible bake for any home cook.
The full ingredient list follows in the recipe card below.
Step-by-step instructions
This cake is ideal if you dislike washing many dishes — everything is mixed in one bowl. A ribbed rehrucken or almond loaf pan gives the prettiest presentation, but the cake can be baked in a standard 8×4-inch loaf pan, a 9-inch pie plate (not deep dish), or a Bundt pan (note: a Bundt often requires a doubled recipe and longer bake time).
Steps 1–3: In a medium bowl whisk the egg, sugar, almond extract, and milk until smooth. Add the dry ingredients and whisk, then stir in the melted butter until combined. Steps 4–6: Scatter sliced almonds in the prepared pan (if using a rehrucken or Bundt), pour in the batter, and bake until golden and crisp at the edges.
*These are abbreviated directions. The recipe card below contains full, detailed instructions and timing.
👩🍳Expert tip
For a festive finish, top the cake with sugared cranberries and sugared rosemary for a bright, seasonal touch.
Variations
The straightforward base is perfect for small tweaks. Try these easy variations to change the flavor profile:
- Citrus almond cake: Add 1–2 teaspoons freshly grated lemon or orange zest to the batter.
- Spiced almond cake: Stir in 1/4–1/2 teaspoon ground cardamom, cinnamon, or ginger for warmth.
- Vanilla almond cake: Replace half the almond extract with vanilla extract for a milder, sweeter profile.
- Raspberry almond cake: Fold 1/2 cup fresh or thawed frozen raspberries into the batter before baking.
- Glazed almond cake: Dust with powdered sugar or drizzle a vanilla, citrus, or chocolate glaze once the cake is cooled.
Serving suggestions
Serve slices with whipped cream, a scoop of ice cream, or a spoonful of fruit jam for a more indulgent dessert. Fresh berries and a cup of tea or coffee make it a lovely breakfast or afternoon treat.
Storage and prep
Store the cake wrapped at room temperature for up to 4 days. To freeze, wrap tightly in plastic wrap and place in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
Frequently asked questions
Be sure to thoroughly grease and flour your pan, paying special attention to any ridges if using a rehrucken or loaf pan. A baking spray with flour works well and helps the cake release cleanly.
Perfect pairing
Serve with fruit jams, chocolate spreads, or a cup of rich hot chocolate for a complementary pairing.
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Blueberry Earl Grey Tea Jam
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Small Batch Strawberry Rhubarb Jam
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Ruby Hot Chocolate
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Chocolate Tahini Spread
If you make this recipe, please leave a rating and comment below the recipe. I’d love to see photos—tag @brunchandbatter on Instagram if you share one.
📖Recipe
Scandinavian Almond Cake
Pin Recipe
Equipment
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(rehrucken or almond loaf pan; equivalent: 8×4-inch loaf pan, 9-inch pie pan, Bundt pan)
Ingredients
- 1¼ cup white granulated sugar
- 1 large egg, room temperature
- 2 teaspoon pure almond extract
- ⅔ cup whole milk, room temperature
- 1¼ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon Kosher or fine sea salt
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ¼ cup raw sliced almonds
- powdered (confectioner’s) sugar for dusting
Optional Vanilla Glaze
- 1 cup powdered sugar
- ¼ teaspoon pure vanilla extract or vanilla bean paste
- 1–3 tablespoon milk
Instructions
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Preheat the oven to 350°F. Grease and flour the pan (baker’s spray works well) — make sure to coat any ridges if using a rehrucken or loaf pan.
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In a medium bowl whisk together the sugar, egg, almond extract, and milk until smooth.
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Add the flour, baking powder, and salt; whisk until combined. Pour in the melted butter and whisk until the batter is smooth. The batter may look slightly gummy but should still be pourable.
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If using a rehrucken or Bundt pan, scatter the sliced almonds evenly across the bottom of the pan. Otherwise, reserve the almonds to sprinkle over the top of the batter before baking. Pour the batter into the prepared pan and bake 35–45 minutes, or until a tester inserted in the center comes out clean and the edges are golden and crisp. Cool in the pan 15 minutes, then invert onto a plate to finish cooling. Once cool, dust with powdered sugar or drizzle with vanilla glaze and serve at room temperature.
Optional Vanilla Glaze
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Whisk powdered sugar, vanilla, and 1–3 tablespoons milk until you reach the desired consistency. Use less milk for a thicker glaze, more for a thinner glaze. Drizzle over cooled cake.
Notes
- 8‑inch by 4‑inch loaf pan
- 9‑inch pie pan (not deep dish)
- Standard Bundt pan (*double the recipe to fit)
*If using a Bundt pan, increase baking time as needed — a Bundt may require 50–60 minutes.
Nutrition*
*Nutrition information is an estimate. Actual values may vary based on ingredients and substitutions.