Bakewell Loaf Cake Recipe

If you’re dreaming of a treat that perfectly blends nutty sweetness with a burst of fruity charm, the Bakewell Loaf Cake Recipe is your new best friend in the kitchen. This delightful loaf cake captures the essence of the classic Bakewell tart but in a wonderfully moist and tender cake form. Imagine biting into a golden crumb infused with almond goodness, topped with glossy raspberry jam and just the right amount of crunchy flaked almonds for texture. It’s simple, nostalgic, and utterly irresistible—a perfect way to indulge your sweet tooth any day of the week.

Ingredients You’ll Need

This Bakewell Loaf Cake Recipe keeps things straightforward with ingredients that are pantry staples but work together to create magic. Each component plays a special role, from the rich butter and eggs lending moisture and structure, to the ground almonds that bring that signature nutty flavor and tender crumb. The raspberry jam topping adds a sweet punch that perfectly balances the almond notes.

• Unsalted butter (1 cup/2 sticks): Softened butter is key to a light, fluffy cake texture and rich flavor.
• Granulated sugar (1 cup): Sweetens the cake and helps achieve a tender crumb when creamed with butter.
• Large eggs (4): Adds structure and moisture, binding the ingredients beautifully.
• All-purpose flour (1 1/2 cups): Provides the backbone of the cake, giving it body and chew.
• Baking powder (1 teaspoon): Ensures the cake rises properly for that perfect fluff.
• Salt (1/4 teaspoon): Enhances all the flavors and balances the sweetness.
• Ground almonds (1/2 cup): Gives the cake its distinctive almond flavor and moist texture.
• Almond extract (1 teaspoon): Intensifies the nutty aroma and taste to make it unmistakably Bakewell.
• Vanilla extract (1/4 teaspoon): Adds warmth and depth to the overall flavor.
• Whole milk (1/4 cup): Adds moisture and keeps the cake luscious and tender.
• Raspberry jam (1/4 cup): For a sweet, fruity topping that melts into the warm cake.
• Flaked almonds (1/4 cup): Adds a delightful crunch and classic look on top of the cake.

How to Make Bakewell Loaf Cake Recipe

Step 1: Prepare your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease the loaf pan and line it with parchment paper—this ensures your cake comes out easily and maintains a perfect shape.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture turns light and fluffy, about 3 to 4 minutes. This step is crucial as it incorporates air, giving your cake a tender crumb.

Step 3: Add the Eggs

Add the eggs one at a time, beating well after each addition. This steady incorporation keeps the batter smooth and prevents curdling, resulting in a perfect mix that’s ready for the dry ingredients.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground almonds. This blend not only helps the cake rise but also infuses the rich almond flavor throughout the batter.

Step 5: Alternate Adding Dry Ingredients and Milk

Gradually add the dry mixture to the butter and egg batter, alternating with the whole milk. Begin and end with the dry ingredients to maintain a smooth, consistent batter. Mix just until combined to avoid overworking the gluten.

Step 6: Flavor the Batter

Stir in the almond extract and vanilla extract, which provide that signature Bakewell aroma and flavor that makes this loaf cake unique and crave-worthy.

Step 7: Pour into Loaf Pan

Pour the batter evenly into your prepared loaf pan. Use a spatula to smooth the top for even baking and a beautiful finished look.

Step 8: Bake to Perfection

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top has turned a glorious golden brown. This timing ensures a moist center with a slightly crisp crust.

Step 9: Prepare the Raspberry Jam Topping

While the cake bakes, gently warm the raspberry jam over low heat until it becomes runny. This helps it spread easily when the cake is ready.

Step 10: Cool the Cake

Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. This prevents sogginess and keeps the texture just right.

Step 11: Add Jam and Almonds

Once the cake is fully cooled, spread the warm raspberry jam evenly over the top. Sprinkle the flaked almonds over the jam to add that beautiful crunch and classic bakewell finish.

Step 12: Slice and Enjoy

Slice your delicious Bakewell Loaf Cake and savor each bite of this almond-infused delight. Serve with a cup of tea or your favorite hot drink for an afternoon treat you’ll come back to time and again.

How to Serve Bakewell Loaf Cake Recipe

Garnishes

Beyond the flaked almonds and raspberry jam topping, consider dusting the cake lightly with powdered sugar for an elegant touch. Fresh raspberries on the side can also enhance the fruity flavor and add visual appeal when you serve it.

Side Dishes

This loaf cake pairs beautifully with a dollop of clotted cream or a scoop of vanilla ice cream, turning a simple slice into a decadent dessert. If serving at breakfast or brunch, a bowl of mixed berries complements the Bakewell flavors wonderfully.

Creative Ways to Present

Try serving the Bakewell Loaf Cake Recipe as mini loaf slices on individual plates with a drizzle of warm custard or a swirl of whipped cream and a sprinkle of chopped pistachios for an unexpected twist. It also works great as a layered cake when sliced horizontally and filled with more raspberry jam!

Make Ahead and Storage

Storing Leftovers

Leftover Bakewell Loaf Cake can be stored in an airtight container at room temperature for up to 3 days. Keep it away from direct sunlight and heat to maintain its moist texture and fresh flavor.

Freezing

You can freeze the cake without the raspberry jam topping for up to 2 months. Wrap it tightly in plastic wrap and then in foil. When ready to enjoy, thaw in the refrigerator overnight and add fresh jam and almonds before serving.

Reheating

To bring back that freshly baked warmth, gently reheat slices in the microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for 10 minutes. Add a little extra jam on top after warming for that freshly spread delight.

FAQs

Can I use almond meal instead of ground almonds?

Absolutely! Almond meal works perfectly in this Bakewell Loaf Cake Recipe, offering a similar nutty flavor and texture. Just make sure it’s finely ground for the best results.

Is it okay to substitute butter with oil?

Butter gives this cake its characteristic richness and texture, so substituting with oil might change the flavor and crumb slightly. If you must, use a mild-tasting oil and reduce the quantity slightly.

Can I make this cake gluten-free?

Yes, by replacing the all-purpose flour with a gluten-free blend and ensuring your baking powder is gluten-free, you can enjoy this Bakewell Loaf Cake Recipe without gluten worries.

How do I know when the cake is fully baked?

The best test is to insert a toothpick or cake tester into the center; it should come out clean or with a few moist crumbs. Also, the top should be golden brown and spring back when lightly touched.

Can I prepare the batter the night before?

It’s best to bake this cake fresh for the lightest texture, but if needed, you can prepare the batter and refrigerate it overnight. Let it come to room temperature before baking to ensure even rising.

Final Thoughts

If you’re searching for an easy-to-make yet impressively delicious cake, the Bakewell Loaf Cake Recipe will quickly become a favorite. Its perfect balance of almond flavor and raspberry sweetness is like a warm hug from the inside out. Sharing this recipe with friends and family will brighten any occasion and bring smiles around the table. Give it a try—you won’t regret the lovely memories baked into every slice.

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