There is something truly irresistible about the Bakewell Loaf Cake Recipe—a delightful fusion of buttery, almondy cake with a luscious raspberry jam topping crowned by crunchy flaked almonds. This treat captures all the charm of the classic Bakewell tart in a cozy loaf form, making it perfect for breakfast, afternoon tea, or a simple indulgent dessert. Every bite offers a perfect harmony of soft crumb, nutty undertones, and fruity sweetness that feels like a warm hug on a plate.
Ingredients You’ll Need
Gathering your ingredients for this Bakewell Loaf Cake Recipe is wonderfully straightforward. Each component plays a starring role in creating the texture, flavor, and aroma that make this cake unforgettable. From the rich butter to the delicately toasted almonds on top, every ingredient is essential.
- Unsalted butter: Softened butter provides the rich, tender crumb that melts in your mouth.
- Granulated sugar: Adds sweetness and helps create a light, fluffy texture when creamed with butter.
- Large eggs: They bind everything together and lend moisture to the batter.
- All-purpose flour: The main structure of the cake, balancing crumb and density perfectly.
- Baking powder: Gives the cake a gentle lift, ensuring it stays light without being spongy.
- Salt: Enhances the sweetness and deepens the almond flavors.
- Ground almonds (almond flour): Adds a nutty richness and a slightly grainy texture unique to Bakewell treats.
- Almond extract: The heartbeat of this cake, delivering that distinct nutty aroma.
- Vanilla extract: Provides a subtle, warm sweetness that complements the almond.
- Whole milk: Moisturizes the batter, creating a tender crumb.
- Raspberry jam: This sugary tartness on top perfectly contrasts the richness of the cake below.
- Flaked almonds: Toasted on top for crunch, they bring texture and a stunning finish.
How to Make Bakewell Loaf Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). This step ensures your oven is at the perfect temperature for even baking. Grease and line a 9×5-inch loaf pan with parchment paper so your cake comes out cleanly and keeps its perfect shape.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until it’s light and fluffy, about 3 to 4 minutes. This process is key because it traps air, helping your cake rise nicely and develop that melt-in-your-mouth texture we all adore.
Step 3: Incorporate Eggs One by One
Add the eggs slowly, one at a time, beating after each addition. This helps the batter emulsify perfectly, avoiding any curdling and ensuring your Bakewell Loaf Cake Recipe has a smooth consistency.
Step 4: Mix Dry Ingredients Separately
Whisk together the flour, baking powder, salt, and ground almonds in a separate bowl. This step guarantees that your raising agents and nuts are evenly distributed throughout the cake, preventing clumps or uneven texture.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the butter and egg mixture, alternating with the milk. Starting and ending with the dry ingredients helps keep a balanced batter. Mix just until combined—overmixing can toughen your cake, and we want tender and crumbly!
Step 6: Add Flavor Extracts
Gently fold in almond and vanilla extracts to infuse the batter with that signature Bakewell aroma and a hint of sweetness that makes this cake so special.
Step 7: Bake the Cake
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 40 to 45 minutes until golden brown and a toothpick inserted into the center comes out clean. This step delivers a perfectly baked cake with a moist interior and a golden crust.
Step 8: Prepare Topping While Baking
Warm the raspberry jam over low heat until it becomes runny—this makes it easy to spread and deepens the jam’s flavor, preparing it to beautifully glaze your cake.
Step 9: Cool, Glaze, and Garnish
Once out of the oven, cool your Bakewell Loaf Cake in the pan for 10 minutes, then transfer to a wire rack to cool completely. When the cake is cool, spread the warm raspberry jam evenly over the top and sprinkle generously with flaked almonds for crunch and visual appeal.
How to Serve Bakewell Loaf Cake Recipe
Garnishes
If you want to go the extra mile, a dusting of powdered sugar or a drizzle of white chocolate adds a touch of elegance. Fresh raspberries or a sprig of mint also brighten the presentation and complement the flavors beautifully.
Side Dishes
This loaf cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a breakfast twist, serve it alongside a mug of hot tea or coffee to balance the sweetness and nutty flavors.
Creative Ways to Present
Slice this Bakewell Loaf Cake and stack the pieces with layers of clotted cream and raspberry preserves for an unexpected trifle-style treat. You can even serve it warm with a drizzle of honey for a cozy, comforting snack.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, simply wrap the Bakewell Loaf Cake tightly in plastic wrap or store it in an airtight container at room temperature for up to three days without losing its moistness and flavor.
Freezing
This cake freezes beautifully. Wrap it well in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to two months. Just thaw overnight in the fridge before enjoying.
Reheating
For a freshly baked taste, warm slices in a microwave for 10-15 seconds or in a low oven for a few minutes before serving. This brings back the soft texture and releases the almond aroma wonderfully.
FAQs
Can I use almond flour instead of ground almonds?
Yes! Almond flour works just as well in this Bakewell Loaf Cake Recipe and will contribute the same lovely nutty texture and flavor.
Is it necessary to use both almond and vanilla extract?
While almond extract is key for that classic Bakewell flavor, vanilla extract adds subtle depth and sweetness. We recommend using both for the most balanced and aromatic cake.
Can I substitute raspberry jam with another fruit jam?
Absolutely. While raspberry jam is traditional, strawberry or cherry jam can offer a delicious twist if you want to experiment with different fruity flavors.
How do I know when the cake is fully baked?
The best way is to insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your Bakewell Loaf Cake Recipe is perfectly baked and ready.
Can I make this cake gluten-free?
You can! Replace the all-purpose flour with a gluten-free blend, ensuring it includes xanthan gum or another binder for the best results. The ground almonds help add moistness and texture.
Final Thoughts
Trying the Bakewell Loaf Cake Recipe is like welcoming a slice of classic English charm into your kitchen, with every bite packed full of buttery, nutty, and fruity joy. Whether you serve it for a comforting afternoon tea or a special breakfast, this loaf cake is guaranteed to become a cherished favorite. So go ahead, bake it, share it, and savor every delightful crumb your friends and family will be asking for seconds in no time.
Print
Bakewell Loaf Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This classic Bakewell Loaf Cake combines the rich flavors of almond and vanilla with a moist, buttery crumb. Topped with sweet raspberry jam and crunchy flaked almonds, it’s a delightful treat perfect for afternoon tea or dessert. The cake is baked to golden perfection, offering a balance of nutty sweetness and fruity brightness in every slice.
Ingredients
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 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.
- Cream butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3-4 minutes.
- Add eggs. Incorporate the eggs one at a time into the butter-sugar mixture, beating thoroughly after each addition to ensure they are fully combined.
- Mix dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground almonds (almond flour) to combine evenly.
- Combine dry and wet ingredients. Gradually add the dry ingredients to the butter and egg mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined to keep the batter light.
- Add extracts. Stir in the almond extract and vanilla extract evenly throughout the batter to enhance the flavor.
- Fill the pan. Pour the batter into the prepared loaf pan and spread it evenly, smoothing the surface with a spatula for an even bake.
- Bake the cake. Place the pan in the preheated oven and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Prepare topping. While the cake bakes, gently warm the raspberry jam in a small saucepan over low heat until it is smooth and runny, then set aside to cool slightly.
- Cool the cake. Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Add topping. Once cooled, spread the warmed raspberry jam evenly over the top of the cake.
- Garnish and serve. Sprinkle the flaked almonds over the jam-coated surface for a crunchy, nutty finish. Slice and enjoy your Bakewell Loaf Cake.
Notes
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Do not overmix once the flour is added to avoid a dense cake texture.
- Use high-quality almond extract for the best flavor.
- Allow the cake to cool completely before adding jam to prevent it from soaking in too much.
- Flaked almonds add a beautiful crunch but can be toasted lightly before sprinkling for additional flavor.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
