Swedish almond cake is a tender, buttery cake topped with sliced almonds, often served in Sweden as a simple treat with coffee during fika, a customary coffee break. This easy version uses almond extract for a clear almond aroma and a brief cooling period so the crumb sets neatly for slicing. Swedish homes have different almond cake styles, so think of this as a practical, classic-inspired version rather than the only way to make it.
Ingredients
- 1 teaspoon (5 g) unsalted butter, softened, for greasing the pan
- 1 teaspoon (3 g) all-purpose flour, for dusting the pan
- 1 1/2 cups (188 g) all-purpose flour, spooned into the measuring cup and leveled
- 3/4 cup (150 g) granulated sugar
- 1 1/2 teaspoons (6 g) baking powder
- 1/4 teaspoon (1.5 g) fine salt
- 1/2 cup (113 g) unsalted butter, melted and cooled until warm rather than hot
- 2 large eggs (about 100 g without shells), at room temperature
- 1/2 cup (120 ml) whole milk, at room temperature
- 1 teaspoon (5 ml) almond extract
- 1/2 teaspoon (2.5 ml) vanilla extract
- 1/3 cup (35 g) sliced almonds, for the top
- 1 tablespoon (12 g) granulated sugar, for sprinkling over the almonds
Instructions
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Set a rack in the middle of the oven and heat it to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) round cake pan or springform pan with the softened butter, then dust it lightly with flour. Tap out the extra flour. If using a springform pan, check that the base is locked in place; a round of parchment on the bottom can make releasing the cake easier.
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In a medium bowl, whisk together the flour, baking powder, and salt for about 20 seconds, breaking up any small lumps. This distributes the leavener evenly and helps avoid dense or salty pockets in the finished cake. Set the bowl aside while you combine the wet ingredients.
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In a large bowl, whisk the sugar and eggs for about 1 minute, until the mixture looks smooth and slightly lighter. Whisk in the milk, almond extract, and vanilla. Add the melted butter in a slow stream while whisking so it blends into the mixture instead of forming separate buttery streaks. The butter should feel warm, not hot, so it does not cook the eggs when it is added.
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Add the dry ingredients to the wet mixture in two additions. Fold with a flexible spatula just until no dry flour remains; scrape the bottom and sides of the bowl as you go. The batter should be thick but pourable. A few small lumps are fine, but do not keep beating it smooth, since overmixing can make the crumb tougher.
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Scrape the batter into the prepared pan and spread it evenly to the edges. Scatter the sliced almonds over the top, then sprinkle on the tablespoon of sugar. Keep the almonds in a fairly even layer so each slice gets some, but do not press them down into the batter. The sugar adds a delicate, lightly crisp finish as the cake bakes.
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Bake for 30 minutes, then begin checking the center. The cake is ready when it is golden at the edges, the top springs back lightly when touched, and a food thermometer inserted into the center reads at least 160°F (71°C), the USDA FSIS safe minimum temperature for egg dishes. If it has not reached that temperature, bake for another 3 to 5 minutes and check again. If the almonds are browning too quickly before the middle is done, loosely cover the top with foil.
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Set the pan on a cooling rack and leave the cake in it for 15 minutes. Run a thin knife around the edge, then release the springform ring or carefully turn the cake out if using a regular pan. Let it cool on the rack for another 30 minutes before slicing. This cooling time lets the buttery crumb settle, making cleaner slices and keeping the warm cake from seeming underbaked.
Tips
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Measure the flour gently. Spoon it into the cup and level the top rather than scooping straight from the bag, which can pack in extra flour. Too much flour is a common reason this simple cake turns dry or heavy. If you have a kitchen scale, weighing 188 g is the most consistent option.
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Bring cold ingredients closer to room temperature. Eggs and milk that are not refrigerator-cold combine more smoothly with melted butter. If you are short on time, place the eggs in a bowl of warm tap water for about 5 minutes and briefly warm the milk; do not use hot water or heat the milk until steaming.
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Use extract carefully. Almond extract is concentrated, and a teaspoon gives the cake a noticeable but balanced flavor. If your extract is particularly strong, start with 3/4 teaspoon. Pure almond extract is not the same as almond flour: the extract adds aroma, while almond flour changes the cake’s structure and moisture.
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Let it cool before cutting. The cake is delicate while hot and can crumble if sliced immediately. A serrated knife or a thin, sharp knife works well; wipe the blade between cuts if you want tidy portions. Do not worry if the top is not perfectly even—the toasted almond layer is meant to look homemade.
Serving Suggestions
Serve the cake at room temperature with coffee or tea for fika, or offer it as a light dessert after a meal. The almond topping is sweet and fragrant, so plain slices are satisfying without frosting. For a more dessert-like plate, add a spoonful of softly whipped cream, crème fraîche, or thick plain yogurt and a few berries. Tart raspberries, sliced strawberries, or lingonberry preserves balance the buttery sweetness especially well.
For a gathering, cut the cooled cake into 10 wedges and set out small plates, forks, and a pot of coffee. It also works nicely alongside fresh fruit at brunch. If serving it after refrigeration, let slices sit at room temperature for 20 to 30 minutes so the butter softens and the crumb tastes tender rather than firm. Add cream or fruit just before serving, rather than storing it on top of the cake.
Variations
Use ground almonds for more almond character: Replace 1/4 cup (31 g) of the all-purpose flour with 1/4 cup (25 g) finely ground almonds. The cake will be a little more tender and moist, with a less uniform crumb; avoid replacing all the flour, since that can make this particular batter too fragile. Keep the sliced almonds on top for contrast.
Make it dairy-free: Use a neutral plant-based baking stick in place of the butter and unsweetened oat milk or soy milk in place of whole milk, keeping the same quantities. The flavor will be slightly less buttery, and the exact browning can vary with the substitute, so begin checking the cake at 30 minutes.
Add citrus: Finely grate 1 teaspoon of lemon zest into the sugar before whisking in the eggs. Rub the zest and sugar together with your fingertips first to release the citrus oils. Lemon brightens the almond flavor without changing the batter substantially. Orange zest is another good choice, though it gives the cake a warmer, sweeter aroma.
Change the pan shape: An 8-inch (20 cm) square pan can be used instead of a 9-inch round pan, but the cake will be slightly thicker and may need a few extra minutes. Check the center rather than relying only on the clock. Avoid a loaf pan for this batter unless you adjust the bake time; its deeper shape can leave the center underdone while the edges brown.
Storage and Reheating
Cool the cake, then transfer it to an airtight container and refrigerate it within 2 hours of baking. It keeps well for 3 to 4 days in the refrigerator. The crumb firms as the butter chills, so bring individual slices to room temperature for 20 to 30 minutes before eating. Keep berries, whipped cream, and other toppings separate until serving so the cake’s almond top stays crisp.
To warm a slice, heat it briefly in a microwave or place it in a 300°F (150°C) oven until warmed through. Reheat only the portion you plan to eat; repeated warming can dry the crumb and soften the almonds. USDA FSIS guidance is to reheat leftovers to 165°F (74°C). If freezing, wrap fully cooled, untopped slices tightly and freeze for up to 2 months for best quality. Thaw them overnight in the refrigerator, then let them come to room temperature before serving.
Frequently Asked Questions
Is Swedish almond cake the same as Toscakaka?
No. Toscakaka is a Swedish cake known for a caramelized almond topping that is cooked on the cake, often near the end of baking. This recipe has a simpler layer of sliced almonds and sugar, so it is easier to assemble and has a lighter, less toffee-like top. Both are Swedish-style almond cakes, but the names refer to different preparations.
Can I make the cake without almond extract?
Yes. Replace it with an additional 1 teaspoon (5 ml) of vanilla extract for a mild vanilla cake, or use 1/2 teaspoon (2.5 ml) of vanilla and add lemon zest for a gentler flavor. The sliced almonds will still provide some nuttiness, but the finished cake will not have the same pronounced almond aroma.
Can I use almond flour instead of all-purpose flour?
Not as a one-to-one replacement in this recipe. Almond flour has no gluten and behaves differently from wheat flour, so swapping all of it can make the batter too soft to hold together. For an almond-forward variation, replace only 1/4 cup (31 g) of the all-purpose flour with 1/4 cup (25 g) finely ground almonds, as described above.
Why did my cake turn out dry?
The most common causes are too much flour, baking it longer than needed, or slicing it while very hot and mistaking the crumbly texture for dryness. Weighing the flour, starting to check at 30 minutes, and confirming the center temperature help. Once the cake reaches 160°F (71°C) in the center, take it out rather than leaving it in the oven for extra color.
Can I bake it a day ahead?
Yes. Bake and cool the cake, then refrigerate it in an airtight container within 2 hours. The next day, let it sit out for 20 to 30 minutes before serving. Add any cream or fruit at the last moment. The almond topping is at its crispest on baking day, but the cake remains pleasant after refrigeration and makes a convenient make-ahead fika treat.
Related
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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