This delightful almond loaf cake is a scrumptious combination of a moist, tender crumb with a rich almond flavor, topped with a light frosting and a satisfying crunch of toasted nuts. Whether you're looking for a dessert to impress guests or a treat for an afternoon snack, this cake strikes the perfect balance between sweetness and texture.
Ingredients:
For the cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon almond extract
- ½ cup milk
- ½ cup almond flour or finely ground almonds
For the frosting:
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (to adjust consistency)
For the topping:
- ½ cup mixed nuts (almonds, hazelnuts, pecans), roughly chopped and toasted
- 2 tablespoons honey or maple syrup (optional, for drizzling)
Instructions:
1. Preheat and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper to prevent sticking.
2. Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and almond flour. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the almond extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined.
3. Bake the Cake:
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
4. Prepare the Frosting:
- In a medium bowl, whisk together the powdered sugar, softened butter, vanilla extract, and milk until smooth. Adjust the consistency with a bit more milk if needed; it should be thick but spreadable.
5. Toast the Nuts:
- While the cake is cooling, roughly chop the mixed nuts and toast them in a dry pan over medium heat until fragrant and lightly browned, about 3-4 minutes. Set aside.
6. Assemble and Decorate:
- Once the cake has cooled completely, spread the frosting evenly over the top. Generously sprinkle the toasted nuts over the frosting, pressing them lightly so they stick. For an added touch of sweetness, drizzle honey or maple syrup over the nuts (optional).
Presentation:
The contrast between the creamy frosting and crunchy toasted nuts creates a visually appealing texture and flavor. The light, golden crumb of the cake is perfectly complemented by the nutty topping, making each bite a delightful mix of soft and crunchy elements.
Tips for Baking Success:
- Don’t overmix the batter: Overmixing can lead to a dense cake. Mix just until the ingredients are incorporated for the best texture.
- Toast the nuts: Toasting the nuts enhances their flavor, giving them a deeper, more robust taste that balances the sweetness of the cake and frosting.
- Use almond extract sparingly: Almond extract can be quite strong, so be cautious not to add too much. The small amount in this recipe gives the cake a lovely, subtle almond flavor without overpowering it.
Perfect for Any Occasion:
This almond loaf cake makes an excellent choice for brunch, afternoon tea, or dessert after a meal. The combination of a soft, buttery cake with the richness of the almonds and the crunch of mixed nuts makes it a universally loved treat.