A Swedish cake is called tuppakaka. It is incredibly simple to execute and produces a fantastic cake. Gooey in the center and nearly meringue-like on the top.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 9 inch round cake |
Ingredients
- 2 eggs
- 1 ¼ cups white sugar
- ⅓ cup butter
- 1 cup + 1 tablespoon + 1 teaspoon all-purpose flour
- ½ cup dry bread crumbs
- ½ cup sliced almonds
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9 inch springform pan, and sprinkle with dry breadcrumbs.
- Stir together the egg and sugar. Melt butter or margarine, and stir into mix. Add flour; mix until smooth, but not fluffy. Spread the batter into the prepared pan. Sprinkle flaked almonds on top.
- Bake for 25 minutes. Allow cake to cool slightly before removing from the pan. Cool completely on a wire rack. This cake keeps very well for up to a week in an airtight container or plastic bag.
Nutrition Facts
| Calories | 325 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 122 mg |
| Sugars | 32 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
For how quick and simple it was, it came out great! 10/10 would recommend.
I’m in love! The only tweak I made was to add a bit of almond extract (and I do think that does make a nice added punch). This was quickly thrown together with staple pantry ingredients and WILL be my new last minute company dessert go to. It would also be a delightful sweet brunch side. I love it. THANKS for the recipe!
My Swedish Grandmother made this cake when my Mom was growing up on a farm in eastern MT a very long time ago – so was surprised to see this version of it on line and delighted to find other fans of this classic recipe. Almond extract and a few spoonfuls of apple pie filling are good additions.
Full stars for a short and easy ingredient list and being ready in less than half an hour. This is something I can whip up when I know people are coming to visit that doesn’t take forever to make or bake. The taste is very good and it looks elegant when presented. Perfect!
such an eay recipe. I added 1 tablespoon of amond extract, and it tasted like almond fingers that you but. Fab. They keep well too.
Yum! Especially with the Almond extract. Definitely a keeper – the ingredients are always on hand, and it’s so easy!
Baked this twice. The first time the breadcrumbs all burnt and the cake was overcooked at 25 minutes. But it still tasted good! The second time I omitted teh breadcrumbs and used a greased and floured pan, lowered the temp to 375, and baked it for about 22 minutes. It had a much better texture. This is such a simple and exotic cake to make– i will add it to my list of go-to desserts!
I made this for a co-workers birthday and everyone demanded the recipe! It was easy to do, and a fun entertainment piece. I will definately make this again.
This is a fabulous cake! It is so easy and simple to make and I love the slightly dense, moist and crackly meringue top. This recipe is pretty exact, and I have found that if I try to mess with this recipe in just about any way, it turns into a normal cake without the moistness and meringue top. When I have changed the bread crumbs or mixed too much air into this recipe, or tried to half this recipe I am ususally dissappointed (I think halving the egg is tough and too much egg makes it dry). But give this cake a try and be exact the first time through. It is Elegant and fabulous alone, or with Breyers French Vanilla Ice cream, Hazelnuts and strawberries on the side
definitely the quickest and easieast cake I’ve ever made! I added 1/2 tsp. vanilla and topped mine with ground pecans instead of the almonds (like pecans better) — it doesn’t rise much, but the taste is pretty good.
hi, i tried this cake and although it was quite tasty, it turned out a bit like a normal sponge cake. i used ground almonds instead of flakes which probably didn’t help, it wasn’t at all gooey inside. any tips on how to make it better? my oven is an old non-fan-assisted one, and i tried compensating by cooking at about 215 degrees c.
thanks.
thanks.
I did not care for this.
Quick and very good will make again for sure
I wish there was such thing as 6 stars! This is the easiest recipe I have ever done! I wasn’t sure if it was going to work or not, because there wasn’t very many ingredients. It tured out absolutlely wonderful! I would definetly make this again. The only thing is that it was impossible for me to get it ot of the pan, so it fell apart.
This cake was surprisingly good. Simple, too. I added one tsp. of vanilla flavoring. Although I don’t normally like almond flavoring, I think this would be very good with about a tsp. of almond flavoring. Not what you expect. It seems so simple that it couldn’t possibly be good, but it was. Very good!
Wow!! I have to say, i was skeptical at first. So easy? So few ingredients? The results were great 🙂 i did take some liberties, cut down the sugar to 1c and added a packet of vanilla sugar, then a few drops of almond extract. I topped with sliced almonds and a sprinkling of brown sugar, and put it under the broiler for a minute after it was done. I wanted to find out if it was good chilled but it didn’t last that long. 🙂 thanks for the quick, easy, and elegant recipe!
This was so easy to make, you use regular ingredients that you have at home; its fast and taste great. I also added a little vanilla extract which was good!
Delicious, made it for a picnic but in the morning there was nothing left! I put a little less sugar
Really fast, very simple and delicious!!
This is something you can do on a very short notice, for unexpected guests or even for a Sunday breakfast.
I love it!
This is something you can do on a very short notice, for unexpected guests or even for a Sunday breakfast.
I love it!