Swedish Almond Cake - Toscakaka

Swedish almond cake with caramel almond topping.

5 from 1 vote

Swedish Almond Cake - Toscakaka

This Swedish Almond Cake, or Toscakaka, is a tender, buttery almond cake with a crispy, caramelized brown sugar almond topping. It's really easy to make and is perfect for a coffee break, also known as a fika in Swedish. You only need a few ingredients, and less than an hour to bring this cake together.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: Swedish

Diet: Vegetarian

Servings: servings

Calories: 497kcal

Author: Briana

Equipment

9-inch springform pan
9-inch parchment paper rounds
hand mixer (or stand mixer with a paddle attachment, or a whisk)
Saucepan

Ingredients

Cake

8 tablespoons unsalted butter melted (1 stick)
1 cup white sugar 200g
4 large eggs room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract optional
2 cups almond flour finely ground, 224g
½ cup + 2 tablespoons all purpose flour 75g
1 teaspoon baking powder
1 teaspoon kosher salt

Caramel almond topping

10 tablespoons unsalted butter
½ cup brown sugar 100g
¼ cup whole milk
½ teaspoon kosher salt
2 cups sliced almonds 200g
⅛ teaspoon almond extract optional

Instructions

Cake

Grease and line a springform 9-inch cake pan with parchment paper and preheat the oven to 350°F.
Place the melted butter and sugar in a bowl and beat on medium until light and fluffy, about 4-5 minutes.
8 tablespoons unsalted butter, 1 cup white sugar
Add in one egg at a time and beat until combined completely, about 1 minute per egg.
4 large eggs
Add in the vanilla extract, and almond extract and mix until combined.
2 teaspoons vanilla extract, 1 teaspoon almond extract
In a separate bowl, whisk together (or sift) the almond flour, flour, baking powder, and salt. Add to the butter mixture and fold until combined, being sure to scrape the sides of the bowl to ensure everything is incorporated.
½ cup + 2 tablespoons all purpose flour, 2 cups almond flour, 1 teaspoon baking powder, 1 teaspoon kosher salt
Pour into the cake tin and spread out evenly. Bake for 30-35 minutes, until golden brown, and the edges are beginning to pull away from the sides of the pan. The cake should spring back when touched. Don't turn off the oven!

Almond topping

Meanwhile, while the cake bakes, make the caramel almond topping. Place the butter, sugar, salt, milk, and flaked almonds in a saucepan on medium heat.
10 tablespoons unsalted butter, ½ cup brown sugar, ½ teaspoon kosher salt, ¼ cup whole milk, 2 cups sliced almonds
Stir constantly until the butter has melted, the sugar has dissolved and the mixture has thickened. This should take about 5 minutes. After 5 minutes, remove the topping from the heat, and stir in the optional almond extract.
⅛ teaspoon almond extract
When the cake comes out of the oven, pour the caramel almond mixture over top of the baked cake and spread in an even layer over top. Return the cake to the oven for an additional 10-15 minutes until the top is golden.

Assembly

Remove from the oven and allow to cool in the tin for 20 minutes or so to allow the brown sugar caramel sauce to solidify.
Carefully remove the cake from the tin and let the cake cool fully on a wire rack.
Slice and serve with a dusting of powdered sugar, berries, or whipped cream. Enjoy!
Store leftovers in an airtight container at room temperature for up to 4 days. To freeze, wrap tightly in plastic wrap and store in the freezer for up to 6 months.

Video

Notes

- Use room temperature ingredients for the cake batter. Ingredients at room temperature will mix together much more smoothly. Set out any cold ingredients ahead of time, including the eggs, and milk.
- Use a kitchen scale if you have one, as the sizes of cups vary. Accurate measurements can take a baked good from good to great and too much flour can lead to a dry, dense cake.
- Make sure your melted butter isn’t too hot. The butter can be warm, just not hot!
- Creaming butter and sugar together incorporates air into the butter, dissolves the sugar, and increases volume. It results in a lighter, airier cake with a tender crumb.
- Add the eggs one at a time. This allows the eggs to incorporate properly into the batter.
- Don't overmix the dry ingredients. Once you add the flour, mix your cake batter just until the ingredients are incorporated.
- Bang the cake pans on the counter before baking to bring any trapped air bubbles to the surface.
- An oven thermometer can help confirm that the oven has reached the right temperature, and ensure you don't over or undertake the cake.
- Always grease and line your springform pan with parchment paper for easier cookie removal and cleanup.

Nutrition