Have you ever pulled a beautiful loaf cake out of the oven, only to be greeted by a disheartening dip in the middle? It’s a baker’s worst nightmare! But fear not, because this Almond Loaf Cake recipe comes with a secret weapon: a simple baking technique that guarantees a perfectly risen, evenly textured cake every time. Get ready to bake a stunning almond loaf cake that’s as delicious as it is visually appealing.
Why You’ll Love This Almond Loaf Cake
This isn’t just another cake recipe; it’s a foolproof guide to baking success. Here’s why you’ll keep coming back to this Almond Loaf Cake:
- No More Sunken Cakes: The unique baking method ensures a level top and consistent texture throughout.
- Moist and Flavorful: The combination of butter, sugar, and milk creates a tender crumb and a delightful almond flavor.
- Simple Elegance: With just a dusting of powdered sugar, this cake is perfect for any occasion, from casual brunch to elegant dessert.
- Easy to Customize: Add other nuts, dried fruits, or a citrus zest for a personalized touch.
Gathering Your Ingredients for Almond Loaf Cake
Before we dive into the baking process, let’s gather our ingredients. This Almond Loaf Cake features a harmonious blend of classic baking staples and the star of the show: almonds. The combination creates a tender crumb and a nutty flavor that’s simply irresistible.
- All-Purpose Flour: 2 cups of all-purpose flour form the base of our cake, providing structure and a tender crumb. If you’re looking for a gluten-free alternative, a blend like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour can work well.
- Baking Powder: 1 teaspoon of baking powder is our leavening agent, helping the cake rise beautifully. Make sure it’s fresh for optimal results.
- Salt: 1/2 teaspoon of salt enhances the other flavors and balances the sweetness.
- Unsalted Butter: 1 cup (2 sticks) of unsalted butter, softened, is crucial for a moist and tender cake. Softened butter creams beautifully with the sugar, creating air pockets for a light texture. Ensure it is at room temperature and not melted.
- Granulated Sugar: 1 1/2 cups of granulated sugar provide sweetness and help create a light and airy texture when creamed with the butter.
- Large Eggs: 2 large eggs bind the ingredients together and add richness. They should also be at room temperature for best results.
- Vanilla Extract: 1 teaspoon of vanilla extract enhances the overall flavor profile, adding a touch of warmth and complexity.
- Milk: 1/2 cup of milk adds moisture and helps to create a smooth batter. Whole milk is recommended for the richest flavor, but you can use other types of milk as well.
- Sliced Almonds: 1/2 cup of sliced almonds, plus more for topping, adds a delightful crunch and nutty flavor. Toasting the almonds lightly before adding them to the batter can enhance their flavor even further.
- Powdered Sugar: For dusting, adding a touch of sweetness and visual appeal.
Crafting Your Almond Loaf Cake: Step-by-Step
Now for the fun part: baking! Don’t be intimidated; this Almond Loaf Cake recipe is straightforward and easy to follow. The key to success lies in a simple temperature adjustment during baking, which prevents that dreaded sunken center. Let’s get started!
- Preheat and Prep: Begin by preheating your oven to 350°F (175°C). While the oven heats, grease and flour a 9×5 inch loaf pan meticulously. This ensures the cake releases cleanly after baking. Consider using baking spray with flour if you want a quicker option.
- Combine Dry Ingredients: In a medium bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Whisking ensures the baking powder is evenly distributed, leading to a more consistent rise.
- Cream Butter and Sugar: In a large bowl, cream together the 1 cup (2 sticks) of softened unsalted butter and 1 1/2 cups of granulated sugar until light and fluffy. This step is crucial for incorporating air into the batter, which contributes to a light and airy texture. Use an electric mixer for best results, and scrape down the sides of the bowl occasionally to ensure everything is evenly combined.
- Incorporate Wet Ingredients: Beat in the 2 large eggs one at a time, allowing each egg to fully incorporate before adding the next. Then, stir in the 1 teaspoon of vanilla extract. Adding eggs one at a time ensures a smooth emulsion and prevents the batter from curdling.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup of milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake. A few streaks of flour are okay at this stage.
- Fold in Almonds: Gently fold in the 1/2 cup of sliced almonds. Folding prevents the almonds from breaking and ensures they are evenly distributed throughout the batter.
- Pour and Sprinkle: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the top with additional sliced almonds. This adds a beautiful visual appeal and a delightful crunch to the finished cake.
- The Sinking-Proof Trick: This is the key to preventing the cake from sinking! Bake at 350°F (175°C) for the first 30 minutes. Then, reduce the oven temperature to 325°F (160°C) and continue baking for another 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Lowering the temperature mid-bake helps the cake set more gently and prevents the center from collapsing. The lower temperature allows the inside of the cake to catch up to the outside, which often over bakes causing the sinking.
- Cool Down: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cooling the cake in the pan prevents it from breaking and allows it to firm up slightly.
- Dust and Serve: Once the cake is completely cool, dust with powdered sugar before serving. The powdered sugar adds a touch of sweetness and elegance.
Tips for Perfect Almond Loaf Cake Every Time
Want to ensure your Almond Loaf Cake turns out perfectly every single time? Here are a few extra tips and tricks to keep in mind:
- Room Temperature is Key: Make sure your butter, eggs, and milk are all at room temperature. This helps them emulsify properly, creating a smoother batter and a more tender cake.
- Don’t Overmix: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined, and don’t worry about a few streaks of flour.
- Check for Doneness: Use a wooden skewer to check for doneness. Insert it into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.
- Cool Completely: Resist the temptation to slice into the cake while it’s still warm. Allow it to cool completely on a wire rack for the best texture and flavor.
- Optional Glaze: For an extra touch of sweetness and flavor, consider drizzling the cooled cake with a simple glaze made from powdered sugar and milk. You can also add a drop of almond extract to the glaze for enhanced almond flavor.
What to Serve With Almond Loaf Cake
This Almond Loaf Cake is delicious on its own, but it also pairs well with a variety of accompaniments. Here are a few serving suggestions:
- A dollop of whipped cream or a scoop of vanilla ice cream
- Fresh berries, such as strawberries, raspberries, or blueberries
- A cup of coffee or tea
- A cheese board featuring soft cheeses and crackers
- Try serving alongside our delicious pineapple upside-down cake recipe for a dessert spread that truly shines.
Your Almond Loaf Cake Questions Answered (FAQ)
Why did my almond loaf cake sink in the middle?
The most common reason for a sunken cake is baking at too high a temperature. This causes the outside of the cake to set before the inside is fully cooked, leading to a collapse. Our recipe addresses this by lowering the oven temperature mid-bake. Overmixing the batter or using old baking powder can also contribute to sinking.
Can I substitute almond flour for all-purpose flour in this recipe?
While you can use almond flour, it won’t be a direct 1:1 substitution. Almond flour absorbs more liquid than all-purpose flour, so you’ll need to adjust the liquid content accordingly. A better approach would be to substitute up to 1/4 of the all-purpose flour with almond flour to add a more intense almond flavor and a slightly denser texture. If you’re looking for a gluten-free option, consider using a gluten-free all-purpose flour blend.
How do I store almond loaf cake?
Store the almond loaf cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the cake for longer storage; wrap it tightly in plastic wrap and then in foil before freezing. Let it thaw completely at room temperature before serving. Be sure to check out our other tips and tricks for freezing bread.
Can I add other nuts to this recipe?
Absolutely! Feel free to experiment with other nuts, such as walnuts, pecans, or hazelnuts. You can substitute them for some or all of the sliced almonds. Toasting the nuts before adding them to the batter will enhance their flavor even further.
Enjoy Your Homemade Almond Loaf Cake!
There you have it: a foolproof recipe for Almond Loaf Cake that’s guaranteed to rise perfectly every time! With its moist texture, delightful almond flavor, and simple elegance, this cake is sure to become a new favorite. So, gather your ingredients, preheat your oven, and get ready to bake a cake that’s as beautiful as it is delicious. Don’t forget to leave a comment below and let us know how your Almond Loaf Cake turned out! We love hearing from you.
Almond Loaf Cake (Stops Cakes Sinking!)
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup sliced almonds, plus more for topping
- Powdered sugar, for dusting
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the 1/2 cup of sliced almonds.
- Pour the batter into the prepared loaf pan. Sprinkle the top with additional sliced almonds.
- The Trick: To prevent the cake from sinking, bake at 350°F (175°C) for the first 30 minutes. Then, reduce the oven temperature to 325°F (160°C) and continue baking for another 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Lowering the temperature mid-bake helps the cake set more gently and prevents the center from collapsing.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving.
