Almond Bread Cake
This delightful almond bread cake features a tender, buttery crumb topped with a delightfully crisp, nutty almond crust.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 cup granulated sugar (200g)
- •1 1/2 teaspoons baking powder
- •1/4 teaspoon salt
- •1/2 cup unsalted butter, melted and cooled (115g)
- •2 large eggs
- •1/2 cup whole milk (120ml)
- •1 teaspoon pure vanilla extract
- •1/2 teaspoon almond extract
- •3/4 cup sliced or slivered almonds (75g)
- •2 tablespoons raw sugar or turbinado sugar for topping
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan, lining it with parchment paper for easy removal.
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- 3
In a separate medium bowl, whisk together the melted butter, eggs, whole milk, vanilla extract, and almond extract until smooth.
- 4
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined and no streaks of dry flour remain; do not overmix.
- 5
Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
- 6
Scatter the sliced almonds evenly across the top of the batter, then sprinkle the raw sugar over the almonds for a crunchy finish.
- 7
Bake in the preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
- 8
Allow the cake to cool in the pan for 15 minutes before gently lifting it out using the parchment paper and transferring it to a wire rack to cool completely.
💡 Chef tips
- For an extra rich flavor, toast the sliced almonds in a dry skillet for 3-4 minutes before scattering them on top of the batter.
- Store the cooled cake wrapped tightly in plastic wrap or kept in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
✅ How it should turn out
The finished almond bread cake is golden and fragrant with a buttery crumb and a satisfyingly crunchy, sweet almond crust.