In January, my garden club becomes a book club and we discuss a garden-themed book. The Garden of Evening Mists by Taiwanese author Tan Twan Eng, The Language of Flowers by Vanessa Diffenbaugh and The Signature of All Things by local author Elizabeth Gilbert, have been some of my favorite reads. One year a beautiful cake was served and soon everyone was swooning over this simple cake in a most intriguing shape. Its baker, Cindy, told us it was a Swedish Almond Cake, a traditional and popular cake in Sweden. Its elongated, half round, ribbed shape was obtained by baking the cake in a special pan. This cake pan is as common in Sweden as the Bundt is in North America and often sold with the recipe attached.
The cake is beloved and popular because it is fast, simple and made from ingredients already in your pantry: butter, sugar, flour, milk and almond extract. It is similar to a pound cake but lighter in texture with a lovely almond flavor. The ribbed design makes it easy to slice the cake and the half size is just right for a little indulgence. It can be made in a regular 9″ pan or the recipe doubled to bake in a Bundt if you don’t have the special pan. The pan is readily available online or at stores like Bed Bath and Beyond where it is sold as a Rehruecken German Almond Cake pan. (This must be a popular cake in Germany also!) Soon after the recipe was shared around our garden club, I was delighted to find my very own Swedish Almond Cake pan in my mailbox, a surprise gift from my friend Deedee, a talented baker. I love my garden club friends and I hope you enjoy this cake as much as we did!
Swedish Almond Cake
- 1 1/4 cup sugar
- 1 egg
- 1 1/2 teaspoon almond extract or 1 teaspoon of almond extract paste such as Taylor and Colledge
- 2/3 cup milk (I used buttermilk in mine)
- 1/2 teaspoon baking powder
- 1 1/4 cup flour, sifted
- 1 stick of unsalted butter, melted
- 2 tablespoons of sliced almonds, optional, for the top of the cake
- powdered sugar and berries, for serving
- Preheat oven to 350 F.
- Spray pan generously with Pam and set on another baking sheet to keep its rounded bottom stable. If you are using sliced almonds, sprinkle them on the bottom of the pan. The pan must be especially well greased if you are using almonds as they can make the cake more difficult to demold.
- Whisk together the sugar, egg, milk and almond extract until creamy.
- Mix the flour and baking powder together and gradually whisk into the wet ingredients. Add the melted butter. Don’t overmix.
- Pour into the pan. Bake 50 minutes in the center rack.
- Let cool completely before separating.
- Serve with fresh berries and a dusting of powdered sugar.
Oh that would go well with my coffee right now. I can imagine the almond flavor and buttery cake. While this is a fabulous house, it did not come with a mixer. Must wait until we return home to make one. And thanks for the book recommendations.
Sent from my iPad
Ah but this cake was made with a whisk, no beater needed! Wish I could serve you a slice to go with your coffee this morning!
Johanne~After tasting Cindy’s delicious cake, I bought one of these pans for my mom and she makes this often to the delight of the CA family!
That is wonderful Lorelei! It is such an easy cake to make yet so delicious. Nice to know our garden club goodie is being enjoyed in CA!
Thanks for including the recipe. I made it when we first heard about it, but couldn’t find the recipe . Happy and healthy New Year, Johanne.
Happy New Year as well Diane! Glad you can make this delicious cake again! I love it too.
Thank you Kun! It sure is!
What a beautiful cake. I love its simple flavors, and that pan is adorable! It’s great that you showed how to balance it for baking too!
The balancing act came from experience….the first cake ended up slanted!
Printed the recipe…now going for the pan!
You go girl! (You can borrow my pan if you want) ENJOY, Judy!
I remember how delicious this cake was ! Thanks for sharing. Kathy
There was a reason it was so memorable for us! Unique in its beauty, simple yet so delicious. Hope you’ll make it too Kathy. Xox Johanne Lamarche