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Almond-Streusel Tea Cake

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

Slideshow: Delicious Cakes

  • Total Time:
  • Servings: 1 eight-inch loaf cake

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  • 1/2 cup packed light brown sugar
  • 1/2 cup (2 ounces) gluten-free rolled oats
  • 2 1/2 ounces blanched slivered almonds, chopped (1/2 cup)
  • 2 tablespoons Silvana’s Kitchen Gluten-Free All-Purpose Flour
  • 1 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • 1 cup Silvana’s Kitchen Gluten-Free All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/2 ounces blanched slivered almonds (1/2 cup)
  • 3/4 cup granulated sugar
  • 1 stick unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk, at room temperature
  • Confectioners’ sugar, for dusting


  1. Make the streusel In a small bowl, combine the brown sugar, oats, almonds, flour, cinnamon and melted butter and mix until crumbly.
  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.
  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.
  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.
Contributed By Photo © Sarah Bolla Published September 2013

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