Scandinavian Almond Bread

This is a really good, moist cake made in a loaf pan. You can put shredded almonds in the bottom of the pan before you pour the mixture into pan.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 249 Calories

Ingredients

• 1 egg
• ½ cup butter
• ½ teaspoon baking powder
• 1 ¼ cups white sugar
• 1 ¼ cups all-purpose flour
• 1 ½ teaspoons almond extract
• ⅔ cup heavy cream

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Line a loaf pan with wax paper, then spray with cooking spray.

Step 2

Place the butter into a heavy saucepan, and melt over medium heat. Allow the butter to simmer until foam rises to the top of the butter, 5 to 10 minutes. Gently skim away the foam and discard; pour the golden, clear layer of butter through a fine mesh strainer into a bowl to remove remaining milk solids, avoiding pouring any milk solids left in the bottom of the pan. Allow the clarified butter to cool.

Step 3

Beat sugar and egg with an electric mixer in a large bowl until light and fluffy. Beat in the baking powder and almond extract. Stir in the clarified butter. Pour in the flour alternately with the cream in 2 or 3 installments, mixing until just incorporated. Pour batter into prepared pan.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes before removing to cool completely on a wire rack.