How To Make The Very Best Almond Cake Recipe
I want to share how to make the very best Almond Cake Recipe. My heritage is Norwegian, some people call this recipe a Norwegian or Scandinavian Almond Cake, either way, you will love this recipe!
Almond Cake is always enjoyable by itself. When my kids were little, I could have hidden in my closet and eaten a cake like this in no time. Of course, this is a cake that little ones love too. What can I say? You just can’t go wrong making this Norwegian cake!
How to Make Almond Cake
There is no recipe in this world that can compare to Almond Cake. This is my go-to recipe when I want something sweet, but easy to make. I find that this cake is fail-proof.
You can make and take this delicious cake to your neighbors, to family gatherings, or you can make it to enjoy all by yourself. There will never be a second that you regret making this cake.
Melt the butter. Always the easiest part of a recipe.
This is the pan I use: Rehrucken/Almond Cake Loaf Pan
Beat together sugar, milk, egg, and almond extract. Combine baking powder and flour to the milk mixture. Mix in the melted butter until thoroughly combined.
Coat the pan with vegetable spray.
Fill the pan with the cake batter. Bake the cake at 350° for 40-50 minutes, or until a toothpick inserted comes out clean.
Set cake pan on a rack to thoroughly cool. Don’t try to remove the cake while the cake is warm as it will crack.
When cooled, place the pan upside down and tap. Sides can be loosened with a silicone or wooden tool. Don’t use metal as it will scratch the pan. When cool, spread powdered sugar and almond slivers on the loaf.
Almond Cake Recipe
- 1-1/4 cup granulated white sugar
- 1-1/4 cup white flour
- 2/3 cup milk
- 1/2 cup butter
- 1 egg
- 1-1/2 teaspoons pure almond extract
- 1/2 teaspoon baking powder
- Powdered Sugar
- Almond slivers
-
Melt butter. Beat together sugar, milk, egg, and almond extract. Combine baking powder and flour to the milk mixture. Mix in the melted butter until thoroughly combined. Coat the pan with vegetable spray. Fill the pan with the cake batter. Bake cake at 350° for 40-50 minutes or until a toothpick inserted comes out clean. Set cake pan on a rack to thoroughly cool. Do not try to remove while the cake is warm as it will crack. When cooled, place the pan upside down and tap. Sides can be loosened with a silicone or wooden tool. Do not use metal as it will scratch the pan.
When cool, sprinkle powdered sugar and almond slivers on the loaf. The pan I use is: 4.75 x 12.25 x 2 inches
Can I use Another Pan?
Yes, you can. If you have a pan that is similar in size as this pan: 4.75-inches wide by 12.25-inches long by 2-inches deep. Measure your bread pans or other similar pan and adjust the cooking time as needed.
Is Almond Flour the Same Thing as Ground Almonds?
The really cool thing about almond flour is that it is just almonds ground up really small. There really isn’t any “flour” to almond flour. When you are eating almond flour, you are eating nuts!
Can You Use Almond Flavor Instead of Almond Extract?
If you don’t have almond extract on hand, you can totally use almond flavoring. You can also use vanilla flavoring in your recipes! Use what you have on hand, but almond extract totally works.
Does Almond Flour Taste Like Almonds?
If you are using almonds in a recipe, you should expect them to semi taste like almonds. Sometimes the other flavors in the recipe can overpower the almond flavor, which is nice! If you love almonds, then it is a lovely flavor for sure.
Is Almond Flour Good for Baking?
If you are trying to eat healthier, YES, almond flour has its own taste and texture. Almond flour is used in baking almost everything these days. You might as well enjoy the health benefits of almond flour when you can.
Please note, I have made bread with almond flour, but it’s more like a sweet bread. How To Make An Easy Gluten-Free Bread
Final Word
The next time you are looking for a delicious recipe to make, give this Almond Cake a try. I’d say it’s the very best almond cake recipe out there. However, you won’t know that until you actually make it. May God bless this world, Linda.
Hi Linda, I am not clear on this. Is the flour in this recipe supposed to be almond flour? That would be wonderful, but you just say flour in the recipe. Almond flour seems to work much differently, so just checki g, thanks!
Hi Jan, oh I’m glad you asked this, it is white flour. I just added that to the recipe. The almond is the flavoring. Linda
I’m definitely going to try this recipe after you answer the question about the flour.
Hi Sonja, I just fixed the recipe, it is white flour. So glad someone asked this, thank you! Linda
could you use another baking tin if you dont have the right one?
Hi Susan, do you have any bread pans? Any similar pan will work. You will love this recipe! Linda
Thanks Linda,,,cant wait to try this cake ,it looks delicious
Susan, I’m trying so hard to show people how to cook from scratch and this cake is one more way. The cake is even better the next day, enjoy! Linda
So glad you are showing people how to cook from scratch.I have been teaching my grandaughter to do just that,we have so much fun together and I know she will pass on her knowledge too.
Hi Susan, oh my gosh teaching our grandchildren is the best ever! She will indeed pass on her skills. I love it! Linda
Hi Linda, I just love and appreciate all of the important info. and recipes you share with us!
Just a quick question about your almond cake. I don’t have a pan like that and was wondering if i were to make it in a Bundt cake pan, would I keep the temperature and baking time the same? Thank you and yes, may God bless this world!!!
Hi Kathy, thank you for your kinds words! Now, I want to try making it in a bundt pan! This pan is only 2 inches deep but it’s 4.75 inches across and 12.25 inches long. I wonder how deep it would fill a bundt pan. I would try it for sure. I’m thinking it would take longer to cook. But, it’s worth a try. Keep watching through the door oven for the last few minutes. Linda
Now this is one recipe I can get behind. Yummy
Hi Jessica, oh my gosh, you will love this recipe! Linda
This is probably my favorite cake however I am having great difficulty getting it to release from the pan. The first several times I made I had no problem at all but lately it just breaks up and looks horrible. I have tried every suggestion I see. Next time I’m going to use my nonstick Bundt pan. I love the design in the pan designed for this cake and wonder if it’s still visible if I use parchment paper as one review I read suggested? HELP!
Hi CJB, I wish I could tell you what the problem is. If you had zero trouble the first few times you made it, what has changed? Darn! Can you grease the pan a lot more? I have never tried parchment paper. I also think the more a pan is used the better it works. But it sounds like that didn’t help you. Grease it more and let it sit as directed. Fingers crossed, Linda
Love this cake and the pan! I would love to see more cake recipes that I can use in this pan. Thank so much!
Hi Lissa, thank you for the 5-stars! That’s a great idea, I better dig out more recipes. I love it! Linda
Thank you! This is the recipe I’ve been searching for. A church member makes these every year for our bake sale, and the cakes go very fast! I made it today, and it is so good! The directions are excellent, and the cake is devine. I will be making this again, and again!
HI Lynn, thank you for the 5 stars, my sweet friend! I love this recipe, I’m so glad you made it and love it as well! Linda
I’ve made this many times and it always turns out delicious. I’d like to turn it into chocolate. How much cocoa powder would I need?
Hi Deborah, thank you for the 5 stars, my sweet friend! Now I want to make a chocolate one. My pans ar still in my storage unit, we are building a small home so I can’t get to those. But, I’m thinking out loud here it says 1-1/4 cup flour. I would try 1 cup flour with 1/4 cup unsweetened cocoa powder. I love to to experiment, let me know what you try. I love chocolate cake! Linda
Linda
I have been making this cake for over 10 years. I usually make 2 cakes a week because my family loves it. Looking over the responses, here is some things I have done that may help your readers
1. Pan release – spray your pan with ‘baking spray’ (sprays that contain oil and flour). Work every time. Wait 15 minutes after taking out of oven, put cake plate on top and turn. Gently pick edge of pan and flip it off. Works every time.
2. I also make many variations:
Cinnamon cake. When cake is Plated and still warm, paint ( brush) top of cake with melted butter and Sprinkle cinnamon sugar all over cake. I find it works better doing half of cake, then the otherside.
Lemon Blueberry -Instead of almond use juice of a lemon and lemon zest. After you have cake ready for the oven, add blueberries one at time and spaced out about15 to 20 depending on size. I poked them down in batter with the handle of a wooden spoon.
Orange Cranberry. Same as above only with orange juice and orange zest. Add dried sweet cranberries.
HI Mary, thank you for the 5 stars, my sweet friend! Oh my gosh, thank you for sharing all your tips and the variations are awesome! I love them! Linda