© Sarah Bolla
Active Time
40 MIN
Total Time
1 HR 40 MIN
Yield
Serves : 1 eight-inch loaf cake

The streusel in this moist, gluten-free loaf cake gets swirled into the center and sprinkled on top. Slideshow: Delicious Cakes

How to Make It

Step 1    Make the streusel

In a small bowl, combine the brown sugar, oats, almonds, flour, cinnamon and melted butter and mix until crumbly.

Step 2    Make the tea cake

Preheat the oven to 350° and grease an 8-by-4-inch loaf pan. In a small bowl, whisk the flour with the baking powder and salt.

Step 3    Make the tea cake

In a food processor, combine the almonds and granulated sugar and pulse until finely ground. Transfer the ground almonds to a large bowl and add the butter; beat with a handheld electric mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla. At low speed, beat in half the flour mixture and then all of the milk, followed by the remaining flour mixture.

Step 4    Make the tea cake

Pour half the batter into the prepared pan and sprinkle with half the streusel mixture. Top with the remaining batter and use a knife to swirl. Sprinkle the remaining streusel on top and bake for 50 minutes to 1 hour, until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a rack. Unmold and dust the top with confectioners’ sugar.

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