Updated: Apr 2
I got the baking itch a few nights ago and rifled through my pantry to see what I could find - I didn't have much on hand, just some coconut and almond flour, eggs, extracts, butter... the basics. The back of my Bob's Red Mill almond flour had a cake recipe on it, so modifying that recipe, I made what I am calling an almond tea cake, or, the most delicious tea cake on the planet. Let's just say, it ended up being one of the best things I've baked in a long time: exceptionally delicious, and even more moist and scrumptious the next day. So, if you have the self control and discipline to wait until the next morning to devour, I highly recommend that. It makes an amazing breakfast cake to have with coffee, or an afternoon tea cake, after-dinner cake... an anytime cake, really.
Note - most tea cake recipes are a bit fussy and will have you separately mix the wet and dry ingredients. I didn't do that. I am a very lazy baker (hence my blender banana bread recipe), and I did it all in one bowl. It still turned out fantastic.
Makes 1 - 9" loaf cake
1/4 c. salted butter, softened (Kerrygold is our favorite)
1 c. coconut sugar (cane sugar works great too if you don't have coconut)
4 whole eggs
2 tsp. good quality vanilla extract (we like Krista's Baking Co.)
1 tsp. good quality almond extract (we like Krista's Baking Co.)
1/2 c. coconut flour (we like Bob's Red Mill)
1 1/2 C. super-fine almond flour (we like Bob's Red Mill)
1/4 tsp. salt
2 tsp. baking powder
Preheat oven to 350 degrees.
Line a 9"x5" loaf pan with parchment paper, leaving overhang on the long sides, or grease a loaf pan generously with butter (parchment paper is the more fool-proof option!). Cream together butter and sugar until smooth. Add in eggs, one at a time, and beat together until fully blended. Add vanilla extract, almond extract, coconut flour and almond flour; mix well until combined. Add salt and baking powder. Give a final beat and make sure everything is smooth - no big lumps are wanted here!
Pour batter into your lined loaf pan and bake for 35-45 minutes depending on your oven. You want a toothpick-test to come out clean, but be careful not to overcook - I check my baked goods at every 5-minute increment after the first toothpick-test. Remove from oven and let rest in pan for 15 minutes. Serve warm with a slice of butter, or wait until the next day and serve at room temperature (again, I highly recommend waiting!).
What the heck is a toothpick test? A toothpick test is a way to check a cake for doneness. Just stick a toothpick into the center of your cake. If there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean, your cake is done! Be sure to check the thickest part of your cake when doing this.