Almond Bread Cake
A delightful, moist almond-infused loaf that bridges the gap between a dense pound cake and a rustic tea bread.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 cup almond flour (100g)
- •1 cup granulated sugar (200g)
- •1/2 cup unsalted butter, softened (115g)
- •3 large eggs, room temperature
- •1/2 cup whole milk (120ml)
- •1 1/2 teaspoons baking powder
- •1 teaspoon pure almond extract
- •1/2 teaspoon salt
- •1/4 cup sliced almonds for topping
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan, lining the bottom with parchment paper.
- 2
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- 3
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- 4
Add the eggs one at a time, beating well after each addition, then stir in the almond extract.
- 5
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients.
- 6
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- 7
Sprinkle the sliced almonds evenly over the top of the batter.
- 8
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
💡 Chef tips
- For a deeper flavor, lightly toast the sliced almonds in a dry pan before sprinkling them on top.
- If you prefer a citrus note, add one teaspoon of freshly grated lemon zest to the batter.
- Store the cake in an airtight container at room temperature for up to 3 days, or freeze slices wrapped individually for up to a month.
✅ How it should turn out
The finished cake should have a golden-brown, crunchy almond crust with a tender, moist crumb that smells intensely of toasted almonds and sweet butter.