Description
This Bakewell Loaf Cake is a delightful almond-flavored treat inspired by the classic British Bakewell tart. Featuring a moist, buttery cake base enriched with ground almonds and almond extract, it’s topped with a layer of warm raspberry jam and crunchy flaked almonds for the perfect balance of sweet and nutty flavors. Perfect for afternoon tea or as a comforting dessert, this loaf cake brings a charming homemade touch to any occasion.
Ingredients
Scale
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup ground almonds (almond flour)
- 1 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1/4 cup whole milk
For the Topping:
- 1/4 cup raspberry jam
- 1/4 cup flaked almonds
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes, which helps incorporate air for a tender crumb.
- Add Eggs: Incorporate the eggs one at a time into the butter mixture, beating well after each addition to ensure even distribution and a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, salt, and ground almonds together to combine evenly.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture alternately with the milk, starting and ending with the dry. Mix gently until just combined to avoid overworking the batter.
- Add Flavorings: Stir in almond extract and vanilla extract ensuring they are evenly mixed throughout the batter to enhance the cake’s nutty aroma.
- Fill Pan: Pour the batter into the prepared loaf pan and spread it out evenly. Smooth the surface with a spatula for an even bake.
- Bake Cake: Bake in the preheated oven for 40-45 minutes until a toothpick inserted in the center comes out clean and the top has a golden brown color.
- Prepare Topping: While the cake bakes, gently warm raspberry jam in a small saucepan over low heat until runny, then set aside to cool slightly to aid spreading.
- Cool Cake: When baking is complete, let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before adding the topping.
- Apply Topping: Spread the warmed raspberry jam evenly over the cooled cake surface, then sprinkle with flaked almonds to add a crunchy finish.
- Serve: Slice the Bakewell Loaf Cake into portions and serve. Enjoy the nutty, fruity flavors with tea or coffee.
Notes
- Make sure eggs are at room temperature for better incorporation.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- Ground almonds add moisture; almond flour is a perfect substitute if unavailable.
- The raspberry jam topping can be warmed in a microwave if preferred.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
