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
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 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.
