Swedish Nut Cake Recipe
Swedish Nut Cake Recipe combines moist crushed pineapple, crunchy walnuts, and a rich cream cheese frosting for a flavour, tender dessert. This easy to make cake blends sweet, tangy, and nutty flavour, creating a satisfying texture contrast. Ideal for bakers of all levels, it brings a touch of Scandinavian tradition to any table. Enjoy it fresh or chilled, and share your baking experience to inspire others!
Equipment
- 9×13 inch baking dish
- Rubber spatula
- Mixing bowls (2)
- Whisk or electric mixer
- Oven
- Measuring cups and spoons
- Cooling rack
Ingredients
For The Cake:
- 1 ⅓ cups all purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ cup milk
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
- 2 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter melted and cooled
- Zest of 1 lemon optional, for a fresh citrus note
- 1 20 oz / 565g can crushed pineapple (with juice, not drained)
- ½ cup chopped walnuts
Nut Topping:
- 8 oz cream cheese softened
- ¾ cup chopped walnuts or almonds or a mix
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 tbsp brown sugar
- 2 tbsp unsalted butter melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir in the crushed pineapple with juice, milk, melted butter, eggs, vanilla extract, and lemon zest (if using).
- Mix until fully combined and smooth. Fold in the chopped walnuts. Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, in a bowl, mix the softened cream cheese, melted butter, brown sugar, vanilla, cinnamon, and chopped nuts. Stir until smooth and creamy.
- Let the cake cool slightly in the pan on a wire rack for about 15 minutes. Spread the frosting topping evenly over the warm cake. Slice and serve warm or at room temperature. Great on its own or with a scoop of vanilla ice cream.
Notes
Try pecans or hazelnuts for a different flavour profile. Toasting them lightly before use deepens the aroma. Swap the flour for a 1-to-1 gluten‑free baking mix. Results will be similar, though slightly more tender.