Swedish Almond Cake

Swedish Almond Cake--more like a bar cookie than a cake. Crispy on the outside and chewy on the inside. Great almond flavor!

This…has to be one of my all time favorite Christmas treats. Eating it with a spoon doesn’t work so well, but if it did, I would definitely have it on my “Things Worth Eating With a Spoon” list.

You are going to love this recipe for its simplicity, but even more for its wonderful taste. My mother in-law got this recipe when she lived in Sweden and it became a huge family favorite.

I made several of these a few years ago and gave them as neighbor gifts for Christmas. One neighbor said that after she tasted it, she let each of her children have a small piece and then hid the rest of it for herself. I can’t blame her, I think that’s a perfect thing to do.  A secret hiding place for basic sustenance items during this time of year is a necessity. Afterall, a mom needs to keep up her strength and energy to get through the Christmas season with hope and joy and a smile on her face.

Although this is labeled as a cake, its texture is actually more like a chewy cookie. It should be slightly crispy on the outside and dense and moist on the inside, so get the idea of ‘cake’ right on out of your mind.

This is amazingly easy to make and is stirred with a spoon, not a mixer. If you use it for gift giving, bake it in a disposable aluminum pie tin, wrap in plastic wrap and tie with colorful Christmas ribbon.  Easy, easy, easy!

Swedish Almond Cake

Although it is called a "cake", this wonderful dessert is more like a moist, dense, chewy cookie.

Ingredients

  • 1 cup white granulated sugar
  • 1 cup white flour
  • ½ cup butter, softened
  • 2 eggs, beaten
  • 1 teaspoon almond extract (or more to taste)
  • 1/4 cup slivered almonds (more or less per personal preference)

Instructions

  1. Preheat oven to 350-degrees F.
  2. In a large bowl, stir together sugar and flour.
  3. Stir in butter. The mixture will be somewhat crumbly.
  4. Mix the eggs and almond flavoring together, then stir into the sugar, flour and butter mixture.
  5. Spread evenly in a lightly buttered pie plate.
  6. Sprinkle slivered almonds on top.
  7. Bake at 350° for about 25-35 minutes until edges are light golden brown. Cut into wedges while still slightly warm. 16 wedges is a nice size for easy handling.

Notes

My sister in-law doubles this recipe and bakes it in a 9" X 13" baking dish. I haven't ever tried it this way, but Annie Bananie says it works great and I totally trust her kitchen expertise!

http://tsgcookin.com/2010/12/swedish-almond-cake/

 

Swedish Almond CakeStir the flour and sugar together.
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Swedish Almond Cake
Stir in the softened butter.
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Swedish Almond CakeMix the eggs and almond extract together.
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Swedish Almond CakeAdd the egg mixture to the flour/sugar/butter mixture.
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Swedish Almond CakeSwedish Almond Cake
Swedish Almond CakeStir until ingredients are well combined, forming a moderately thick batter.
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Swedish Almond CakePour batter into a lightly buttered pie plate and spread evenly.
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Swedish Almond CakeSprinkle with almonds.
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  Swedish Almond CakeSwedish Almond CakeI didn’t have any slivered almonds, but I did have a giant bag of whole almonds from Costco.  So, I used my food processor with the grating disk attachment to ‘chop’ the almonds.  I really like the way they turned out.
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 Swedish Almond CakeBake at 350-degrees for 25-35 minutes until the edges are a light golden brown.
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 Swedish Almond Cake--more like a bar cookie than a cake. Crispy on the outside and chewy on the inside. Great almond flavor!Allow to cool, but cut into wedges while still somewhat warm.  16 wedges makes a nice nibbling size.
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Swedish Almond Cake--more like a bar cookie than a cake. Crispy on the outside and chewy on the inside. Great almond flavor!For a party, arrange nicely on a serving platter.  I sprinkled the platter with bits of the left-over almonds.
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Swedish Almond Cake--more like a bar cookie than a cake. Crispy on the outside and chewy on the inside. Great almond flavor!
For gift giving, bake in a disposable pie tin (or for a fancier gift, bake in a glass pie plate).  Enclose in plastic wrap and tie with curling ribbon.
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Copyright 2010 by Terri @ that’s some good cookin’.

Comments

  1. says

    Oh,thankyouthankyouthankyou!
    This cake is so good… warm and comforting. Just the thing for winter. (It’s so nice to have Emily in our family now, especially with this recipe in her dowry.)

  2. says

    You are welcome! Can you believe how ridiculously simple and good this cake is?

    I’m glad to have Emily as a niece, AND that she had the good sense to marry Hugh.

  3. says

    Thank you for chronicling this family favorite. Each year I think I’m going to cut back on my baking but…there are so many people that we are grateful for in our lives & I just need to let them know at Christmas time. So this year the count was 52 batches. Just so everyone knows, if you double the recipe it fits perfectly in a 9×13 and cut then be cut in squares–perfect for shipping to newlyweds who now can make their own because of their Aunt’s blog!

  4. Brigget says

    I made this last year for our Christmas smorgasbord. It is easy and so delicious…. a keeper! Thank you for posting.

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