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Almond Cranberry Butter Loaf Cake

Almond Cranberry Butter Loaf Cake


  • Author: Cherie L.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 Loaf (10"x2"x2") 1x

Description

This rich almond cranberry butter loaf cake features soft and fine crumbs with the addition of ground almond. You may like this for a hearty afternoon tea or breakfast!


Scale

Ingredients

  • 150 g unsalted butter (softened in room temp)
  • 127 g caster sugar
  • 2 eggs
  • 140 g plain flour
  • 1 & 3/4 tsp baking powder
  • 1/2 tsp salt
  • 50 g ground almond
  • 50 g milk
  • 1/4 tsp vanilla extract
  • 120 g dried cranberries
  • Sliced almonds (for topping)

Instructions

  1. Preheat oven to 165C. Grease or line loaf pan with baking paper.
  2. Whisk together eggs, milk and vanilla extract in a mixing bowl. Set aside.
  3. Sift plain flour, baking powder and salt into another mixing bowl. Set aside.
  4. Place softened butter and sugar in a large mixing bowl. Beat well till pale and fluffy.
  5. Add in 1/2 portion of wet ingredients. Mix well.
  6. Add in 1/2 portion of dry ingredients. Mix well. (Do not overmix)
  7. Alternate with remaining portion of wet and dry ingredients. Scrape down bowl to ensure batter is incorporated well, with no traces of white flour.
  8. Fold in dried cranberries.
  9. Pour batter into prepared loaf pan. Top with sliced almond flakes.
  10. Bake in preheated oven at 170C for 50-60 mins, or till skewer inserted into the centre comes out relatively clean with a few dry crumbs.
  11. Let cool on wire rack.

Notes

Ingredient Tips:

  • Milk – Always use whole milk in baking recipes for better texture.
  • Eggs – Use medium sized eggs, about 55g – 60g weight. Room temperature.
  • You can also use 140g of self-raising flour, instead of flour+baking powder+salt.

Baking Tips:

  • Do not overmix the batter.
  • For butter cakes, it is ok to bring it out of the oven, when skewer inserted in centre comes out with a few dry crumbs. Ensure that the crumbs are dry, not wet lumps.

Size of loaf pan:

10″x2″x2″. Please note if your pan is a different dimension, you may need to adjust the baking duration. This cake taste best after left overnight. You can store this in room temperature for up to 3 days.

  • Category: Breakfast, Cakes, Dessert
  • Method: Creaming
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