Almond Cake Scandinavian

This Nordic almond cake adds a splash of Scandinavian charm to your sweet table with its subtle almond taste and lovely golden exterior. Treasured in Swedish families for generations, this simple yet versatile treat continues to win hearts everywhere.

I first baked this cake for a Nordic-themed party a few years back, and it's now become my go-to dessert. These days, my friends always expect me to show up with this cake at our potluck dinners, and there's never a crumb left.

Ingredients

• All purpose flour: Creates just the right foundation for this soft cake without making it too heavy
• Baking powder: Adds the perfect amount of rise while keeping the traditional dense consistency
• Salted butter: Delivers depth and complements the almond flavor wonderfully
• Sugar: Works with the nutty notes and helps form that amazing crispy edge
• Almond extract: The key component that brings authentic Nordic character to this cake
• Half and half: Makes for a damp texture that remains soft for days
• Sliced almonds: Adds both beauty and a delightful crunch contrast
• Large egg: Holds everything together and boosts richness
• Salt: Lifts all the flavors, particularly the almond notes

Easy Preparation Guide

Get the pan ready:

Fully melt butter and let it cool a bit. Give your Rehrucken pan a good coating with Baker's Joy or similar flour spray. Scatter sliced almonds across the bottom to make a pretty topping when flipped.

Blend dry items:

In a small bowl, mix flour, baking powder, and salt thoroughly. This careful step helps your cake rise evenly.

Mix wet items:

In a bigger bowl, beat sugar, egg, almond extract, and half and half until it's smooth and a bit thick. You want it looking pale and even throughout.

Combine everything:

Add your flour mix to the wet stuff and stir gently until just mixed. Stop as soon as you can't see flour anymore to keep the cake tender.

Put in melted butter:

Pour your cooled melted butter in and stir until the mix looks smooth like silk. Don't worry if it seems thin, it'll bake up perfectly.

Bake it up:

Carefully pour your mix into the ready pan. Bake at 350°F for 40-50 minutes until you see golden edges and the middle feels firm.

Let it rest:

Let the cake cool in its pan for just 10-15 minutes. Then carefully flip it onto a wire rack to finish cooling.

Last touches:

Once cool, you can sprinkle powdered sugar on top for a classic look. Cut into thin slices to show off the pretty ridged pattern.

The almond extract really makes this cake special. One time I accidentally put in twice the amount and found out my family actually liked it better with more almond flavor. Now I always add a bit extra, letting some spill over the measuring spoon for that true Nordic taste.

The Special Baking Dish

The unique ridged Rehrucken pan gives this cake its true Scandinavian look. If you can't find one, a regular loaf pan works fine too, though you won't get those pretty ridges. The traditional pan creates more outer surface for that wonderful mix of soft inside and slightly crisp outside that makes this cake so good.

Serving Ideas

In Sweden, folks typically enjoy this cake during fika, their beloved coffee break tradition. Try it with strong coffee or tea for the real deal. For something fancier, serve it warm with a scoop of vanilla ice cream and fresh berries. During holidays, I like to add a dash of cardamom to the mix and serve it with glogg (Swedish hot spiced wine) for a truly festive touch.

Ingredient Swaps

Don't have half and half? Just mix equal parts whole milk and heavy cream. For a non-dairy option, swap in coconut milk for the half and half and use a plant-based butter. You can't skip the almond extract, but if you're stuck, vanilla extract with a spoonful of amaretto liqueur will give you a similar taste.

Try this classic Nordic treat and bring a bit of Scandinavian magic to your next gathering!

Recipe Q&A

→ What makes a Rehrucken pan special, and is there an alternative?

The Rehrucken pan gives cakes their classic ridged shape. If you don’t have one, a regular loaf pan works, though it won’t get the same design. A round 9-inch cake pan can also be used, but tweak the bake time a bit as needed.

→ Can I swap almond flour for regular flour?

You can replace part of the all-purpose flour with almond flour for extra nutty flavor, but swapping it all will change the cake’s texture too much. Stick to replacing no more than 1/4 cup for balance.

→ What exactly is half & half cream, and what else works?

Half & half is just equal parts whole milk and light cream. If you’re out, mix milk and cream yourself. Coconut milk (the full-fat kind) can also be a non-dairy choice—though it’ll add a coconut twist to the flavor.

→ How do I tell when the cake is ready?

You’ll know it’s done when the edges are golden and the center is solid. A toothpick should come out clean or with just a few crumbs. The top should have a tiny spring back when you press it gently. Don’t overdo the baking since this cake should stay moist.

→ What’s the best way to keep the almond cake fresh?

Keep it in a sealed container at room temp for up to 3 days. Want to freeze it? Wrap the slices well in plastic and freeze up to 3 months. When you’re ready to dig in, thaw the cake and optionally warm it up before serving.

→ What pairs well with this almond cake?

Powdered sugar and fresh berries are classic toppings. A dollop of whipped cream or a scoop of vanilla ice cream can add extra flavor. It’s traditionally enjoyed with tea or coffee during fika, the Scandinavian snack break.