Description
This Bakewell Loaf Cake is a delightful British dessert combining the rich flavors of almond and raspberry jam in a moist, tender loaf. Perfect for afternoon tea, this easy-to-make cake offers a wonderful balance of nutty and fruity notes, topped with crunchy flaked almonds and a dusting of powdered sugar.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon almond extract
- 3 tablespoons milk
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup ground almonds (almond flour)
- 1/4 teaspoon salt
Additional Ingredients
- 4 tablespoons raspberry jam
- 1/4 cup flaked almonds
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using a mixer until the mixture is light and fluffy, which helps incorporate air for a lighter texture.
- Add Eggs and Extract: Beat in the eggs one at a time to ensure even mixing. Then add the almond extract to infuse the batter with a delicate almond flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground almonds, and salt to evenly distribute the leavening agents and almond flour.
- Mix Batter: Add the dry ingredients to the wet mixture in batches, alternating with the milk, and gently mix until just combined to avoid overworking the batter.
- Layer Batter and Jam: Spoon half of the batter into the prepared loaf pan and smooth the surface. Dot the raspberry jam over this layer and gently swirl it with a knife to create a marbled effect.
- Add Remaining Batter and Toppings: Spoon the remaining batter on top, smoothing the surface evenly. Sprinkle the flaked almonds over the top for added texture and nutty flavor.
- Bake: Bake the cake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving if desired for an elegant finish.
Notes
- You can use cherry jam instead of raspberry for a delightful twist on the traditional flavor.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and ensure the baking powder is gluten-free.
- Store the baked loaf cake in an airtight container at room temperature for up to 3 days to maintain freshness.