Raise your hand if you like cake! Raise your hand if you like almond flavored desserts! If you like one or both, this almond cake recipe is for you. This recipe has been a family favorite for many years, likely due to our Scandinavian roots and the simple fact that we can’t get enough of almond flavoring.
Almond cake is buttery, moist (apologies to those who dislike the word), and downright delicious. You can serve it up with fresh fruit, ice cream or if you’re feeling over-the-top serve it up with both. If you’re an almond cake purist like me, you just eat it plain anytime of day, breakfast included. This cake is an amazing side to your cup of coffee.
All the Almond Goodness
To start out, gather up your ingredients, there’s only 7, so hurry up and get after it.
There is one caveat; the original recipe calls for using a special Scandinavian Almond Cake Pan. I Googled this, and it also goes by Rehrucken Loaf Pan. Funny story about this name; it’s German. So let this be a melting pot of Scandinavian & German heritages.
If you don’t own a Rehrucken Loaf Pan aka Scandinavian Almond Cake Pan, you can certainly use a loaf pan. This works just as well and you’ll end up with what looks like a pound cake. Still as delicious as the fluted version.
This is how we do it
Alright, now that we’re clear on our baking vessel, let’s get mixing. Start by beating the sugar, egg almond extract and milk. Next, gradually incorporate the dry ingredients, flour & baking powder, into the wet ingredients.
Once, that’s all combined, stir in the melted margarine.
Here’s another place we can discuss alternatives: not a fan of Brummel & Brown, Blue Bonnet or Country Crock. You can use good ol’ butter. I’ve done it before and you’ll get equally delicious results.
Now, before you get too carried away and pour that beautiful batter into your pan, you’ll want to make sure to spray it with cooking spray or even better, baking spray. This will prevent you from being sorely disappointed when your cake won’t vacate the pan when you’ve finished baking. **Use the spray!**
When you’re all greased up and ready to go (the pan, not you), pour the batter into the pan and get it in a preheated 350 degree oven. You’ll now need to work on your patience. This cake needs to bake for 40-50 minutes.
Here is where you get to admire that beautifully golden brown cake. Seriously, just admire it, don’t remove it for the pan or dig in until it has cooled. Once cooled, you can gracefully flip it out of the pan onto a cooling rack to finish cooling.
Once cooled, slice it up and get after eating it!
Like it? Pin it!
Almond Cake
Equipment
- Scandinavian Almond Cake Pan or Loaf Pan
Ingredients
- 1 ¼ cup Sugar
- 1 Egg
- 1 ½ tsp Pure Almond Extract
- ⅔ cup Milk
- 1 ¼ cup Flour All Purpose or Cake Flour
- ½ tsp Baking Powder
- 1 stick Margarine (melted) can substitute butter
Instructions
- Preheat oven to 350° and spray baking dish with cooking spray or baking spray
- Beat the sugar, egg, almond extract and milk until well combined
- Gradually incorporate the flour and baking powder into the wet ingredients. Mix well.
- Stir the melted margarine into the batter until just combined and pour the batter into the prepared baking dish.
- Bake for 40-50 minutes or until edges are golden brown. You can test doneness by inserting a toothpick into the middle; if it comes out clean, the cake is done.
- Let the cake cool in the pan and then carefully flip out of the pan and let completely cool.
- Cut the cake into slices and enjoy!
