Almond Bread Cake
A tender, highly aromatic almond loaf cake featuring a moist crumb and a golden, crunchy topping of toasted sliced almonds.
Ingredients
- •1 cup all-purpose flour (120g)
- •1 cup fine almond flour (100g)
- •1 teaspoon baking powder
- •1/2 teaspoon fine salt
- •1/2 cup unsalted butter, softened (115g)
- •3/4 cup granulated sugar (150g)
- •3 large eggs, at room temperature
- •1 teaspoon pure almond extract
- •1 teaspoon pure vanilla extract
- •1/3 cup whole milk or buttermilk (80ml)
- •1/3 cup sliced almonds
- •1 tablespoon powdered sugar for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan, lining the bottom with parchment paper for easy removal.
- 2
In a medium bowl, whisk together the all-purpose flour, fine almond flour, baking powder, and salt until well combined.
- 3
In a large bowl or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on medium speed for 3 to 4 minutes until pale and fluffy.
- 4
Add the eggs one at a time, beating well after each addition, then mix in the almond extract and vanilla extract.
- 5
With the mixer on low speed, add one-third of the flour mixture, followed by half of the milk, repeating the process and ending with the final third of the dry ingredients; mix just until combined without overmixing.
- 6
Spread the batter evenly into the prepared loaf pan, tap gently on the counter to release air bubbles, and scatter the sliced almonds evenly over the top.
- 7
Bake for 40 to 45 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
- 8
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before dusting with powdered sugar and slicing.
💡 Chef tips
- To make this recipe Pareve, substitute the butter with high-quality unsalted margarine or coconut oil, and replace the whole milk with almond milk.
- Store wrapped tightly in plastic wrap at room temperature for up to 4 days; the almond flour keeps it wonderfully moist.
- If the sliced almonds on top begin to brown too quickly in the oven, loosely tent the top of the loaf pan with aluminum foil for the last 15 minutes of baking.
✅ How it should turn out
The finished cake boasts a beautifully browned crust adorned with toasted almond flakes, a fragrant nutty aroma, and a rich, melt-in-your-mouth crumb with sweet almond flavor.