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.
Photo: Hannah Whitaker; Styling: Tizana Agnello
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Total: 1 Hour, 5 Minutes
Amount per serving
- Calories: 193
- Fat: 8.2g
- Saturated fat: 1.7g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 1.6g
- Protein: 3.7g
- Carbohydrate: 26.9g
- Fiber: 1.1g
- Cholesterol: 27mg
- Iron: 0.9mg
- Sodium: 144mg
- Calcium: 63mg
- 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
- 1. Preheat oven to 350°.
- 2. 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.
- 3. 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.
- 4. 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.
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