Last night I got the urge to bake (shocker) and decided to dig through my pantry and pull out the ingredients for one of my favorite go-to simple treats: an almond loaf cake. Sugar – check. Milk – check. Flour – check. Baking powder – check. Butter – check. Eggs and almond extract – crap. You better believe I got my happy self up and drove to the store for one egg and 1.5 teaspoons almond extract. A whole total of $3.76. (I do believe that’s the least amount of money I have EVER spend at a store in my life – score). Once I was home (and had all of the ingredients) it was time to get to work. The recipe is super simple, quick, and is sure to impress just about everyone. And no, it doesn’t taste like almonds.
Simple Almond Load Cake
Beat well with electric mixer on low-speed (in medium bowl):
- 1 1/4 cup sugar
- 1 egg (at room temp)
- 1.5 teaspoon pure almond extract
- 1/3 cup whole milk
Mix in, stirring with spoon or whisk:
- 1.5 cups all-purpose flour
- 1/2 teaspoon baking powder
Slowly add:
- 1 stick melted butter
Butter (spray butter works fine) and flour loaf pan. Pour batter into pan. Sprinkle with sliced almonds (optional – I omitted this part).
Bake at 350 degrees on center rack for 35-45 minutes or until golden brown. Inside of cake may still be a bit gooey. Cool pan for 6-8 minutes, then invert cake onto cooling rack or plate. Sprinkle with confectioner’s sugar before serving. Slice thin and enjoy!
*Cake freezes well.
Any kind of loaf pan will work fine for this.
12/30/12 Update: I made this tonight with lemon extract instead of almond and it was delicious!!! This is definitely a recipe you can play around with and still enjoy.
I was wondering about trying it with different flavors of extract. Thanks for noting that about the lemon flavor.
You’re welcome! Let me know what you try and how it comes out. I’ve made it with lemon, almond and vanilla and all have been delicious.