Description
This classic Bakewell Loaf Cake is a delightful twist on the traditional Bakewell tart, combining moist almond-flavored cake with a sweet raspberry jam topping and crunchy flaked almonds. Perfect for afternoon tea or as a sweet treat, this cake is simple to prepare and features rich almond notes enhanced by both almond and vanilla extracts.
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
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper to prevent sticking and ensure easy removal.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-4 minutes. This step incorporates air for a tender crumb.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth, well-combined batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground almonds to evenly distribute the leavening and nuts.
- Combine Ingredients: Alternately add the dry ingredient mixture and milk to the butter and egg mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Add Extracts: Stir in the almond extract and vanilla extract evenly throughout the batter to enhance the almond flavor and aroma.
- Pour Batter into Pan: Transfer the batter to the prepared loaf pan and spread it evenly with a spatula, smoothing the top for an even rise during baking.
- Bake the Cake: Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean and the top has a golden-brown color.
- Warm Raspberry Jam: While the cake bakes, gently warm the raspberry jam in a small saucepan over low heat until it becomes runny. Set aside to cool slightly, making it easier to spread.
- Cool the Cake: Remove the baked cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
- Top the Cake: Once fully cooled, spread the warmed raspberry jam evenly over the top of the loaf. Sprinkle flaked almonds over the jam for a crunchy, decorative finish.
- Serve: Slice the Bakewell Loaf Cake into 8-10 servings and enjoy this classic almond and raspberry flavor combination.
Notes
- Make sure the butter is softened to room temperature to achieve a light, fluffy batter.
- You can substitute raspberry jam with any other berry jam for a different flavor.
- Allow the cake to cool completely before spreading the jam to prevent it from melting into the cake.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, use a gluten-free flour blend suitable for baking.
