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!
- 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)
- Preheat oven to 165C. Grease or line loaf pan with baking paper.
- Whisk together eggs, milk and vanilla extract in a mixing bowl. Set aside.
- Sift plain flour, baking powder and salt into another mixing bowl. Set aside.
- Place softened butter and sugar in a large mixing bowl. Beat well till pale and fluffy.
- Add in 1/2 portion of wet ingredients. Mix well.
- Add in 1/2 portion of dry ingredients. Mix well. (Do not overmix)
- Alternate with remaining portion of wet and dry ingredients. Scrape down bowl to ensure batter is incorporated well, with no traces of white flour.
- Fold in dried cranberries.
- Pour batter into prepared loaf pan. Top with sliced almond flakes.
- 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.
- Let cool on wire rack.
- 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.
- 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