Scandinavian Almond Cake Recipe

best almond cake recipe

Despite my half-breed Scandinavian heritage, I had never heard of Scandinavian Almond Cake until recently.  My favorite neighbor, and full-blooded Norwegian Paul Knutson, told me about it. His family made us corn bread in this odd-shaped pan, and said it was their pan for Norwegian Almond Bread. I had never heard of such a thing. I did a little research online and then asked to borrow the pan so I could add this to my culinary repertoire. (you can purchase a pan on Amazon – they’re not too expensive)

Let me confess that my first attempt was not a total success.  While it tasted great, the thing stuck to the pan and came out in clumps.  It was a huge blow to my self-esteem as a cook.  Sure, we still ate it, and everyone agreed it was delicious – but it wasn’t what I imagined when I set out to perfect this recipe.  The second attempt didn’t go much better.  Then, it became a battle.  Me vs. the Cake Pan.  I re-read instructions, tweaked the recipe, and tried to figure out what I was doing wrong.   Turns out the FOURTH time was the charm.  If you’ve struggled with this recipe yourself, read my tips below.  After “extensive” research, I think I have this sucker finally figured out.

The best part: its ingredients are found in your pantry. It’s SUPER frugal, but tastes rich. Top with powdered sugar, fruit preserves, a glaze, or whipped cream.

Scandinavian Almond Cake
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
This traditional scandinavian almond cake is easy to make, and a treat for all!
Ingredients
  • 1¼ C. sugar
  • 1 egg
  • 1¼ C. flour
  • 1 stick melted margarine
  • 1½ tsp. almond extract
  • ⅔ C. milk
  • ½ tsp. baking powder
Instructions
  1. Preheat oven to 350 degrees. Combine sugar, egg, flour, margarine, almond extract, milk and baking powder in a mixing bowl. Spray baking pan with PAM and sprinkle with WONDRA or a light flour. If desired, sprinkle the bottom of the pan with sliced or slivered almonds. Pour in batter. Bake for 40-50 minutes, or until toothpick comes out clean. Allow cake to cool in the pan before inverting and removing from pan. Sprinkle slices with powdered sugar before serving.

 

I struggled with getting the cake out of the pan the first few times I made it.  The secrets to getting it out of the pan are:

  • Use margarine instead of butter
  • Spray the pan liberally with Baker’s Joy, or PAM then sprinkle with Wondra flour
  • Sprinkle the bottom of the pan with almonds before pouring in the batter
  • Don’t underbake.  The cake will turn golden brown before it’s done.  Use the toothpick test if necessary.
  • Cool cake completely in the pan before inverting

scandinavian-almond-cake-recipe/

swedish almond cake

swedish almond cake

 

Mexican Spoon Bread

Mexican Spoon Bread Recipe  | Frugalbites.com

In honor of Cinco de Mayo, I present to you my recipe for Mexican Spoon Bread.  This custard-like corn dessert is yummy enough to satisfy any sweet tooth.  It’s the perfect ending or side dish for a savory Mexican meal.  I prepare it in a casserole dish, then scoop into ramekins for individual servings.

Mexican Spoon Bread
Prep time: 
Cook time: 
Total time: 

Serves: 6
 
A delicious Mexican dessert that will satisfy any sweet tooth
Ingredients
  • 1 C. sour cream
  • 1 box Jiffy cornbread mix
  • ⅓ C. corn meal
  • 1 15-oz. can creamed corn
  • ½ C. white sugar
  • 1 egg
  • ½ stick butter, softened
  • ¼ C. milk
Instructions
  1. Preheat oven to 400 degrees.
  2. Mix all ingredients well.
  3. Spray a 1½-qt. casserole dish with nonstick cooking spray. Pour batter into the casserole dish.
  4. Bake for 55-60 minutes or until golden brown on top. If desired, drizzle with honey.

 

I originally posted this in the Mommysavers forum:  Don Pablo’s Mexican Spoon Bread Recipe

Bacon Cheddar Beer Bread with Self Rising Flour

bacon cheddar beer bread with self-rising flour | frugalbites.com

 One of the reasons I like beer bread is that it is SO easy.  It surprises me how costly the prepackaged mixes are!  The basic beer bread with self-rising flour recipe is super-frugal and only uses a few ingredients.  Plus, it’s easy to tweak the basic recipe to come up with fun creations like this Bacon Cheddar Beer Bread.  It’s great to serve at a party with dips and spreads.

Frugal Tip:  If you don’t have self-rising flour, you can make your own:

  • 1 cup all-purpose flour
  • 1-1/2 tsp baking powder
  • 1/2 tsp salt
Bacon Cheddar Beer Bread with Self Rising Flour
Cook time: 
Total time: 
Serves: 8
 
This variation of beer bread uses self-rising flour to make it easy.
Ingredients
  • 12-oz. beer
  • 3 C. self-rising flour
  • ¾ C. Cheddar cheese
  • 8 slices bacon, chopped into crumbles
  • ¼ C. butter
Instructions
  1. Mix the beer, self-rising flour, Cheddar cheese and bacon together in a bowl. Spread batter in a greased bread pan.
  2. Melt the butter and pour over the top.
  3. Bake 40-45 minutes at 375. At the end, I sprinkled a little cheese on the top of the loaf for color.

 

White Chocolate Cranberry Bread Pudding

white chocolate bread pudding

This White Chocolate Cranberry Bread Pudding is as delicious as it is lovely.  Plus, it’s really easy to make.  To make it frugal, purchase day-old French bread to use in this recipe.  I regularly find it on the sale racks at Walmart for $.97 per loaf.  Plus, French bread can be frozen for later use.  Did you know that you can also freeze fresh cranberries?  Buy then on sale now, freeze, and use throughout the winter!

White Chocolate Cranberry Bread Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • No-Stick Cooking Spray
  • 3 large eggs
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1¾ cups hot water
  • ¼ cup butter, melted
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 8 cups cubed French bread
  • 1 cup dried cranberries
  • ⅔ cup white chocolate chips
Instructions
  1. HEAT oven to 350ºF. Coat 8-inch square baking pan with no-stick cooking spray.
  2. BEAT eggs in large bowl. Blend in sweetened condensed milk, water, melted butter, cinnamon and vanilla. Stir in bread, dried cranberries and baking chips until completely moistened. Pour into prepared baking pan.
  3. BAKE 55 to 60 minutes or until knife inserted in center comes out clean. Serve warm or let cool.

Raspberry Baked French Strata

raspberry baked French strata

I’m a bit indecisive in real life, and this recipe proves it.  Yesterday I wasn’t sure quite sure whether to make Raspberry Bread Pudding or Raspberry Baked French Toast, I came up with a recipe that is a bit of both.  The basic recipe is based on my Baked French Toast, with a few minor tweaks.  I cut down on the egg content and added sugar because I wanted it lighter and sweeter.   I used bread from my leftover Hawaiian Sweet Bread, which gave it an even sweeter taste.  And of course – I added those luscious raspberries.  I wasn’t even sure what to call it, because it’s not a true bread pudding nor is it a French Toast.  So, with a bit of creative license I’m calling it Raspberry Baked French Strata.   It can be served as a dessert or as a breakfast bake. Whatever you call it or however you eat it, it’s delicious!

Frugal Tips:  Stale bread is great for recipes like this!  Never throw it away.  If you don’t want to use it up right away, throw it in the freezer for later.  Just thaw and use.

Raspberry Baked French Strata
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 loaf French bread, cubed (or any kind of stale or day-old bread)
  • 1 8-oz. package cream cheese, cut into 1-inch cubes
  • 6 large eggs, beaten
  • 2½ C. milk
  • 1 C. sugar
  • 1 tsp. vanilla
  • 6 Tbsp. butter or margarine, melted and cooled
  • 1 tsp. cinnamon
  • 6 oz. raspberries (or more, if you have them)
Instructions
  1. Grease a 9×13 casserole dish or cake pan. Put half of the bread crumbs in the pan, spreading out evenly. Top with cream cheese slices. Add the rest of the bread cubes. In a separate mixing bowl, combine the eggs, milk, butter, sugar and cinnamon. Pour over the top of the bread cubes/cream cheese. Pat everything down into the pan to ensure it all gets moistened. Cover with plastic wrap and refrigerate overnight, or at least on hour.
  2. Preheat oven to 350 degrees. Press raspberries gently into the bread mixture, reserving a few for garnish if desired. Bake for 45 minutes or until golden brown.