Prep time: 10 mins | Cook time: 1 hr 10 mins | Total time: 1 hr 20 mins | Yield: 10
Enjoy a slice of this Moist Pecan Almond Loaf Cake with a cup of hot coffee in the morning or afternoon snack. Easily whip this cake up in a loaf pan, round pan, or sheet pans. This cake is super amazing, you can serve this on every occasion!
Ingredients
3/4 c. or 110 grams Pecans, chopped
2 large eggs, lightly beaten
3/4 c. or 175 grams softened butter
1 c. or 200 grams of regular sugar
2/3 c. or 150 ml Milk
1 tsp almond extract
1 & 1/3 c. or 100 grams Ground Almonds
1 & 1/3 c. or 100 grams Plain / All purpose flour, sieved
1 teaspoon baking powder
1/4 teaspoon salt
How to make Moist Pecan Almond Loaf Cake
Step 1: Prepare the oven. Preheat it to 170 degrees C or 325 degrees F. Ready your baking tin. Grease, line, and set aside. If using a Bundt tin, make sure to generously grease.
Step 2: Sieve the flour. Add the salt and baking powder to the sieved flour along with the ground almonds.
Step 3: Cream the butter and sugar until pale and light. Then, add the almond extract.
Step 4: To the mixer running on low speed, gradually add the beaten eggs. Add a spoonful of the sieved flour if the mixture begins to split or curdle. Keep adding the eggs and a little flour (if needed) until the eggs are all added. While keeping the mixer on low speed, add the milk and half of the flour mixture. Once mixed, add the remaining flour. Lastly, evenly distribute the pecans.
Step 5: To the prepared loaf tin, pour the cake mixture. Bake in the preheated oven for about 1 hour to 1 hour and 5 minutes. Note that the cooking time if using a Bundt pan is 45 minutes. Insert a toothpick or skewer into the thickest part of the cake to check the doneness. Once it comes out clean, the cake is done.
Step 6: Remove the cake from the oven when done and let it cool in the pan for about 5 minutes. Then, invert to a cooling rack to cool completely.
Step 7: Slice and serve. Or keep it in an airtight container for up to 3 to 4 days. You can also wrap the cake in parchment and place a zippy bag, then freeze it.
Nutrition Facts:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 399 | Total Fat: 29g | Saturated Fat: 11g | Trans Fat: 1g | Unsaturated Fat: 16g | Cholesterol: 76mg | Sodium: 292mg | Carbohydrates: 32g | Fiber: 2g | Sugar: 21g | Protein: 6g
Ingredients
- 3/4 c. or 110 grams Pecans, chopped
- 2 large eggs, lightly beaten
- 3/4 c. or 175 grams softened butter
- 1 c. or 200 grams of regular sugar
- 2/3 c. or 150 ml Milk
- 1 tsp almond extract
- 1 & 1/3 c. or 100 grams Ground Almonds
- 1 & 1/3 c. or 100 grams Plain / All purpose flour, sieved
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
Step 1: Prepare the oven. Preheat it to 170 degrees C or 325 degrees F. Ready your baking tin. Grease, line, and set aside. If using a Bundt tin, make sure to generously grease.
Step 2: Sieve the flour. Add the salt and baking powder to the sieved flour along with the ground almonds.
Step 3: Cream the butter and sugar until pale and light. Then, add the almond extract.
Step 4: To the mixer running on low speed, gradually add the beaten eggs. Add a spoonful of the sieved flour if the mixture begins to split or curdle. Keep adding the eggs and a little flour (if needed) until the eggs are all added. While keeping the mixer on low speed, add the milk and half of the flour mixture. Once mixed, add the remaining flour. Lastly, evenly distribute the pecans.
Step 5: To the prepared loaf tin, pour the cake mixture. Bake in the preheated oven for about 1 hour to 1 hour and 5 minutes. Note that the cooking time if using a Bundt pan is 45 minutes. Insert a toothpick or skewer into the thickest part of the cake to check the doneness. Once it comes out clean, the cake is done.
Step 6: Remove the cake from the oven when done and let it cool in the pan for about 5 minutes. Then, invert to a cooling rack to cool completely.
Step 7: Slice and serve. Or keep it in an airtight container for up to 3 to 4 days. You can also wrap the cake in parchment and place a zippy bag, then freeze it.
