Thanks so much. My husband is from Sweden & misses the birthday cakes from there. I wanted to surprise him with a Swedish cake for his 40th this year. All the reviews were helpful. I was concerned about it sticking to the pan as others described so I did what I have seen my mother-in-law do, she puts the cake in a shallow rectangle pan, lines it with parchment paper, then sprays the parchment. I only baked it for 25 minutes this way. It came out perfectly. I continued by cutting the rectangle in half as she does and used real whipped cream and strawberries (frozen from last summer's garden - since my husband's birthday is in Dec). He loved it.

My daughter gave me this pan for Christmas. We always have enjoyed it on our visits to Door County. It came out dense but flavorful using butter. I had no trouble removing from the pan, however I sprayed and floured it well before baking.

The recipe that comes with the pan from Sweden says to use margarine. If you grease and flour the pan before putting almonds on bottom of pan and carefully add batter 1/4 cup at a time , the sliced almonds will stay in place and when the cake is cooled completely, it will easily come out of the pan without breaking.

This is a gorgeous recipe. beautiful. I will use it and keep it forever!

I have coated my pan with shortening, works great!

Responding to the comment of difficulty getting the cake out. My brother lives in Sweden. In his part of the country, after the pan is well oiled with whatever you are using for that, it is dusted with plain, fine, plain bread crumbs, the kind you buy in the round container at any grocery store. There is no adverse flavor or texture, the crumbs stay mostly in the pan and you get to turn out a perfect cake.

I made a gluten free version of this cake. For the flour I mixed equal portions of white rice, sorghum, almond, tapioca and corn starch and I added about 1.5 teaspoons of xanthan gum. I was low on granulated sugar, so I used a mix of granulated and brown sugar. I doubled the recipe and made it in a Bundt pan. I sprayed the pan with a generous amount of canola oil and put toasted sliced almonds in the pan before the batter. I totally spaced out and put in double the amount of butter in the batter (duh), so I baked the cake about 70 minutes. The cake came out amazing even with too much butter. I served it with Lingonberry preserves and whipped cream. Everyone raved and asked for the recipe. It's definitely a keeper.

I made this twice and both times it was thick and cookie-like. I've had this cake at church, but did not bake it, and it was moist and very light. Wonderful texture. I'm getting cake flour and trying that.
I baked it for 45 minutes but just didn't turn out.
Any hints? HELP! I loved this cake but don't want cookie-like texture again.

I only use butter, melted. I butter the pan and coat it with fine bread crumbs and it comes out of the pan perfectly every time. This cake is fabulous served with fresh strawberries soaked in a little Amaretto.

I was so relieved to find this recipe - and with a gluten free version! I lost the recipe my friend gave me and was worried I'd have to beg for another copy. It's the same - except my friend doubles the almond extract. It's delciously almond flavored. When making the regular version, I find it comes out of the pan if I use the baker's Pam. But for the GF version, the almonds sound like a great idea. Can't wait to try it!

I have not made this particular recipe... but have a suggestion for the baker who has problems with the cake sticking. I always grease AND flour my non-stick swedish cake pan. Never a problem with it sliding right out.

Have made this since a good friend shared the recipe years ago. Absolutely one of the easiest, yet delicious cakes I make! I always double the recipe and make in a Bundt pan.

Instead of almond extract I use vanilla so it becomes a vanilla cake. Yum!

My favorite go to recipe. I too had sticking problems until I started using Bakers Joy spray generously on the pan. I usually double the recipe and use unsalted butter. For a stronger almond taste, I've found that I double the almond extract. So, for a double batch I use 2 tablespoons of pure almond extract. It disappears every time I take it to a function and people ask for me to bring it to family get togethers. Awesome recipe once you tweak it a bit.

I have tried everything.. Pam, vegetable shortening that I put in the microwave and brushed on the pan and the cake keeps sticking and I can't get it out. I did make it with butter. I don't like margarine. Does anybody have an idea for me? I love the taste but I can't get it out of the pan!