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Toscakaka is a Swedish almond cake with a soft vanilla sponge base, topped halfway through baking with a caramelized almond and toffee layer that finishes crisp at the edges and chewy in the center.
I first had a slice of this in a small bakery outside Stockholm, next to a pot of strong black coffee. No frosting, no fuss. Just butter, sugar, and toasted almonds doing all the work.
The trick is timing. The topping goes onto the cake while it’s still soft and underbaked, then goes back into the oven until it bubbles and turns deep gold. Pour it on too late, over a fully baked cake, and it slides right off when you slice.
This version bakes in one 23 cm / 9-inch springform pan and takes about an hour start to finish, most of it hands-off while the oven does the work.
Why You’ll Love This Recipe
- Two-stage bake keeps the topping crisp, not soggy
- One pan, no frosting or decorating skills needed
- Caramelized almond topping stays crunchy for days
- Classic Swedish coffee cake, great with strong coffee
Ingredient Notes
- unsalted butter: Use unsalted so you control the salt. It also caramelizes more cleanly in the topping.
- granulated sugar: Regular sugar works for both the sponge and topping, no need for anything fancy.
- eggs: Large eggs at room temperature blend into the batter more evenly than cold ones.
- vanilla extract: Real vanilla extract matters here since the sponge is plain. Skip imitation if you can.
- all-purpose flour: Plain all-purpose flour keeps the crumb sturdy enough to hold the topping. Cake flour is too delicate for this.
- baking powder: This is the only leavener in the cake, so make sure it’s fresh.
- whole milk: Whole milk keeps the crumb moist. 2% works in a pinch but the cake will be slightly drier.
- heavy cream: Heavy cream is what makes the topping chewy instead of brittle like a plain caramel.
- sliced almonds: Sliced almonds toast right in the hot topping, so there’s no need to pre-toast them, though you can for extra flavor.
Toscakaka: Swedish Almond Cake with Toffee Topping
Ingredients
Method
- Heat the oven to 175 C / 350 F. Grease a 23 cm / 9-inch springform pan and line the bottom with parchment paper.
- Cream the butter and sugar in a mixing bowl with a hand mixer on medium speed for about 3 minutes, until pale and fluffy.
- Beat in the eggs one at a time, then the vanilla extract, mixing until smooth.
- Whisk the flour, baking powder and salt together in a separate bowl. Add to the butter mixture in three additions, alternating with the milk, mixing just until combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 22 to 25 minutes, until the edges are set and the center springs back but still looks slightly underbaked. A toothpick may come out with a few moist crumbs, that's expected since the cake goes back into the oven.
- While the cake bakes, melt the butter for the topping in a 1.5-quart / 1.4 L saucepan over medium heat.
- Stir in the sugar and heavy cream. Bring to a gentle simmer and cook for 3 to 4 minutes, stirring often, until slightly thickened and light amber in color. Watch closely here, it darkens fast once it starts to color.
- Remove from the heat and stir in the flour, salt and vanilla extract, then fold in the sliced almonds until coated.
- Take the cake out of the oven while it's still soft in the center. Spread the warm almond topping evenly over the surface right to the edges.
- Return the pan to the oven and bake for 10 to 12 minutes more, until the topping is bubbling and deep golden at the edges.
- Cool the cake in the pan on a wire rack for 15 minutes, then run a knife around the edge and release the springform sides. Let it cool completely before slicing.
Notes
- Pour the topping onto a still-warm cake so it sets into the surface, not on top.
- Watch the toffee topping closely, it can go from amber to burnt in under a minute.
- Cool the cake fully before slicing or the topping won't hold its shape.
- A springform pan makes releasing the sticky topping much easier than a regular cake pan.
Tips for Success
- Pour the warm topping over the cake while it’s still soft, not fully baked, so it melds into the surface.
- Cook the toffee topping just until it thickens and turns light amber, much like the deep amber caramel in baked Venezuelan quesillo; it darkens fast once the almonds go in.
- Use a springform pan so you can release the sides without dragging a knife through the sticky topping.
- Let the cake cool completely in the pan before slicing, or the topping will slide instead of holding its shape.
- Toast the almonds lightly before folding them into the topping if you want a deeper, nuttier flavor.
Variations
- Swap sliced almonds for a mix of sliced and chopped whole almonds for more texture in the topping.
- Add 1/2 tsp almond extract to the batter for a stronger almond flavor throughout the sponge, not just on top.
- Bake in a 20 cm / 8-inch square pan for thicker slices, adding about 5 minutes to the second bake.
Storage and Reheating
Toscakaka keeps well at room temperature for up to 2 days, covered tightly so the topping doesn’t dry out. Because the topping contains cream, refrigerate it if you’re keeping it longer, up to 5 days.
Warm slices for 10 to 15 seconds in the microwave before serving if you want the topping soft and sticky again straight from the fridge. It’s also good cold, the topping just firms up more.
To freeze, wrap the whole cake, topping and all, tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the fridge, then let it come to room temperature before slicing.
Serving Suggestions
Toscakaka is a coffee cake at heart, much like Argentina’s no-bake dulce de leche cake, so serve it with strong black coffee or tea, Swedish-style fika.
A dollop of lightly whipped cream and a few fresh raspberries or lingonberries on the side cuts through the sweetness of the topping.
Leftover slices make a decent breakfast with a bit of plain yogurt, if you’re into that sort of thing.
FAQ
Why did the almond topping on my toscakaka slide off when I sliced it?
This usually happens when the topping went onto a fully cooled cake, or the cake didn’t cool long enough after its second bake. Pour the toffee-almond topping over the cake while it’s still warm and soft from the first bake, then let the finished cake cool completely before cutting so the layer has time to set.
Can I use slivered almonds instead of sliced almonds in toscakaka?
Yes, slivered almonds work fine and give the topping a chunkier bite than sliced. Chop them a little smaller if you want the topping to spread evenly, since slivered almonds are thicker and less flexible than sliced ones.
Can I make toscakaka a day ahead of serving it?
Yes, toscakaka actually holds up well overnight since the topping firms as it sits. Bake it a day ahead, cover tightly at room temperature, and slice the next day. If your kitchen runs warm, refrigerate it and bring it back to room temperature before serving.
What goes well with Swedish toscakaka almond cake?
Strong black coffee is the classic pairing, its bitterness balances the sweet toffee topping. Lightly whipped cream and fresh berries like raspberries or lingonberries also work well on the side, especially if the cake reads sweet for your taste.
Is toscakaka gluten free?
No, this version isn’t gluten free since the sponge and topping both use all-purpose flour. You can try a 1:1 gluten-free flour blend in the batter, but the small amount of flour in the topping is mostly there to bind it, so results with substitutes can vary.
What’s the difference between toscakaka and toscabröd?
Toscakaka is a full round cake with a vanilla sponge base, while toscabröd usually refers to the same caramelized almond topping baked onto a thinner sheet cake or cookie base and cut into bars, not unlike Costa Rica’s layered dulce de leche cake. The topping is nearly identical, the base and shape are what change.
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