This very simple Swedish Almond Loaf Cake is one of my special pan exception recipes. I don’t really have another use for the wacky little pan (other than making half batch Bundt recipes I suppose). But I’m fine with it because it’s so good, so fast, and so beloved. In fact, this recipe (which is so old and reprinted on any Swedish pan you buy that I don’t know how to attribute it to a source) really makes two special pan exceptions, because the cake tray is pretty specific, too. But what’s the point of having rules if you don’t have good reason to break them? Swedish Almond Loaf Cake is lovely for brunch/coffee cake needs as well as for dessert. It’s great with a coffee or tea warm from the oven and without garnish, and it’s perfect with berries, crème fraîche, or ice cream. It’s also the cake I use as the base for my Saffron Poached Apricot Almond Trifle, and it was absolutely perfect. So what I’m trying to say, is that this cake may cause you to break a “no special pan” rule of your own. Or, you’ll just double it and make it in a Bundt … Continue reading
