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Scandinavian Almond Bread


"This is a really good, moist cake made in a loaf pan. You can put shredded almonds in the bottom of the pan before you pour the mixture into pan."
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2 h 25 m servings 249 cals
Original recipe yields 12 servings

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  1. Preheat an oven to 350 degrees F (175 degrees C). Line a loaf pan with wax paper, then spray with cooking spray.
  2. Place the butter into a heavy saucepan, and melt over medium heat. Allow the butter to simmer until foam rises to the top of the butter, 5 to 10 minutes. Gently skim away the foam and discard; pour the golden, clear layer of butter through a fine mesh strainer into a bowl to remove remaining milk solids, avoiding pouring any milk solids left in the bottom of the pan. Allow the clarified butter to cool.
  3. Beat sugar and egg with an electric mixer in a large bowl until light and fluffy. Beat in the baking powder and almond extract. Stir in the clarified butter. Pour in the flour alternately with the cream in 2 or 3 installments, mixing until just incorporated. Pour batter into prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes before removing to cool completely on a wire rack.

Nutrition Facts

Per Serving: 249 calories; 13.1 g fat; 31.2 g carbohydrates; 2.2 g protein; 54 mg cholesterol; 86 mg sodium. Full nutrition

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Read all reviews 3
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This is a really sweet and simple almond cake. It is like a cake donut in texture, with a slightly crispy top. I glazed it while it was still warm, and even my husband, who doesn't care for almo...

Absolutely fantastic! Rich in almond flavour and very moist! Thank you for this recipe!!

Very moist, delicious, and easy to make. Would be a great breakfast bread. Reminds me of an almond shortbread cookie.