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
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.