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Your cart is empty.Almond Cake Pan with recipe - Aluminized steel - 12 1/2" x 4 1/2" x 1 5/8" - Swedish Almond cake is delicious at any time of year. Our specially designed almond cake pan is made from heavy gauge aluminized steel that has been hot-dip coated on both sides with aluminum-silicon alloy, a classic Scandinavian look with a curved shape. Slicing your baked creation is a "Piece of Cake.” The corrugated ridges enable the pan to heat rapidly and evenly. Top off the cake with almonds and confectionery sugar or icing. The Almond cake pan (also called Rehrücken pan) is easy to clean and easy to store…recipe included. Dishwasher safe or hand wash....Not just for the Holidays. Aluminizing is a process which assures a tight metallurgical bond between the steel sheet and its aluminum coating, producing a material with a unique combination of properties possessed neither by steel nor by aluminum alone. Aluminized steel shows a better behavior against corrosion[1] and keeps the properties of the base material steel for temperature lower than 800 °C (1,470 °F). For example, it is commonly used for heat exchangers in baking pans, barbecue burners, fireplaces and ovens.
Kimberly Brown
Reviewed in the United States on May 2, 2025
This pan worked great for my almond cake.
CcMama
Reviewed in the United States on March 3, 2025
Was introduced to swedish almond bread by by my neighbor. Loved it. Got this pan and it works perfectly. No sticking
Marian Goettee
Reviewed in the United States on February 7, 2025
Fast service, great product!Almond cake pan
Gina Reither
Reviewed in the United States on April 20, 2025
This pan was awesome. Will be using it a lot in the future.
Maddie G
Reviewed in the United States on April 10, 2025
Bought as a gift. Very nice pan with recipe included
CCJ
Reviewed in the United States on November 21, 2024
An easy cake to make that is yummy.
Kathy Korte
Reviewed in the United States on September 16, 2023
Sticks to the aluminum pan, should have bought the non- stick
Diane P.
Reviewed in the United States on November 6, 2023
This was my first time making these cakes and it went so well that I made four of them for a church bake sale. I was told by others who make these cakes that the hardest part of the process is getting the cake out of the pan in one piece. I made my own “pan release” out of equal parts shortening, oil, and flour - brushed it on the pan with a pastry brush right before putting the cake batter in the pan; baked the cakes exactly 40 minutes; cooled 20 minutes, and the cakes came out easily. They were a beautiful light golden brown, little crispy on the outside and dense but tender inside. Followed the recipe exactly (using butter). I will be making these often!
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