Delish as a breakfast cake with coffee.
Also fab as a dessert with vanilla bean ice cream and chocolate sauce!
Make 12 slices
2 1/2 cups of all-purpose flour ( I use all natural organic wheat flour)
2 1/2 teaspoons of baking powder (be sure to use aluminum free)
1/2 teaspoon of salt
3/4 cups (1 1/2 sticks) of unsalted butter, softened (I use organic)
1 1/4 cups of granulated sugar (I use organic)
3 large eggs (I use fresh eggs from the farmer’s market)
3/4 cups of milk (I use organic)
1 teaspoon of almond extract (organic)
1 cup confectioners’ sugar
1/2 teaspoon almond extract
2 tablespoons sliced almonds, lightly toasted
1. Heat oven to 350 degrees. Coat a 9x5x3 inch loaf pan with non stick cooking spray.
2. Cake- In a medium-sized bowl , combine flour, baking powder and salt. Set aside. In a large bowl, beat butter with an electric mixer until smooth. Add sugar and beat until light-colored, about 2 minutes. Add eggs one at a time beating well after each addition. On low-speed, beat in half of the flour mixture. Scrape down the side of the bowl and beat in milk. Add remaining flour mixture and the almond extract and beat until smooth. Spread into the prepared pan.
3. Bake the cake at 350 degrees for 65 minutes or until crowned and set. Cool in the pan on a wire rack for 10 minutes, then invert to remove and cool upright on rack.
4. Make topping. In medium-sized bowl, combine confectioners’ sugar, 4 teaspoons of water, and the almond extract. Whisk until smooth. Spread over cooled cake and top with toasted nuts. Let icing dry at least 15 mins before slicing.