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Almond Poppyseed Loaf Cake

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A delightful and versatile Almond Poppyseed Loaf Cake, perfect for breakfast, snacks, or dessert.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/4 cup poppyseeds
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven: Set it to 350°F (175°C). Grease your loaf pan generously with butter or cooking spray; it’ll save you a headache later.
  2. Cream the butter and sugar: In a bowl, cream together the softened butter and sugar until it’s light and fluffy. This usually takes about 3-5 minutes, so don’t rush this step!
  3. Add in the eggs: Beat the eggs in one at a time until well combined, then stir in the milk and vanilla. You’ll notice the batter start to look smooth.
  4. Mix the dry ingredients: In another bowl, whisk together the all-purpose flour, almond flour, poppyseeds, baking powder, and salt.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix, or your loaf will be dense!
  6. Pour into your loaf pan: Transfer the batter and spread it evenly.
  7. Bake: Pop it in the oven for about 50-60 minutes, or until a toothpick comes out clean. You might need an extra minute depending on your oven. Monitor closely!
  8. Cool down: Allow it to cool before serving.

Notes

For best results, use softened butter and mix gently to avoid a dense loaf. Check the loaf 5-10 minutes early to avoid overbaking.

Nutrition

Find it online: https://www.spiritsdrink.com/almond-poppyseed-loaf-cake/