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

Silvana Nardone
Silvana Nardone
September 2013

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Credit: © Sarah Bolla

Recipe Summary test

active:
40 mins
total:
1 hr 40 mins
Yield:
1 eight-inch loaf cake
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Ingredients

Streusel
Cake

Directions

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

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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.

  • 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.

  • 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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