A package of almond paste--which you'll find on the baking aisle--makes this loaf incredibly moist and dense, almost like a pound cake.
6.75 ounces all-purpose flour (about 1 1/2 cups)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup granulated sugar
2 tablespoons butter, softened
2 tablespoons canola oil
1 (7-ounce) package almond paste
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup plus 1 tablespoon 2% reduced-fat milk, divided
Baking spray with flour (such as Baker's Joy)
1/4 cup sliced almonds
1/3 cup powdered sugar
Dash of salt
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place granulated sugar and next 3 ingredients (through almond paste) in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add eggs, 1 at a time, beating well after each addition; beat in vanilla. Beating at low speed, add flour mixture and 1/2 cup milk alternately to butter mixture, beginning and ending with flour mixture; beat just until combined.
Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray; sprinkle with sliced almonds. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan on a wire rack 10 minutes. Remove from pan; cool on wire rack.
Place powdered sugar in a small bowl. Add remaining 1 tablespoon milk and dash of salt; stir with a whisk until smooth. Drizzle glaze over top of bread; let stand until set.
I live at high altitude (6,200') and the only adjustment I made was slightly reducing the amount of baking powder. Following others' suggestions, I broke up the almond paste in my mixer before adding the other ingredients. I also added a scant 1/2 teaspoon of almond extract. Taste and texture of the finished cake were excellent - whole family loves this recipe.
I made exactly as written, and it is delicious! Almond Paste is on sale at my local grocer and I'm trying to balance stocking up with adhering to Weight Watchers eating plan. This is more like a pound cake and 1/16 is a serving (a teeny serving).
I just made a loaf to donate to Hurricane Sandy evacuees. To make festive, I'll add the glaze and sprinkle with green sugar. I'm confident it will sweeten someone's Brooklyn holiday.
If I didn't know any better, I would totally think this was almond flavored pound cake! Taste and texture are telling my brain pound cake without all the fat and calories; yeah! I forgot to add the almonds on top and didn't bother with glaze; still delicious=D
This is an awesome recipe! I've already eaten half the loaf and I only made it last night...It's so moist and flavourful. I definitely agree with comments about cutting the marzipan with the sugar before beating in the other ingredients - I forgot to do that and it took a while to mix. Next time I make this I will add cherries and some almond extract for even more flavour as well as a ribbon of marzipan through the middle. Does anyone know if almond flour/meal could be substituted for some of the flour, maybe 1/4 to 1/2 cup? I didn't bother with the glaze, I think it would have been too sweet.