Description
Don’t skimp beating the butter and sugar together, that’s what gives this delicate cake it’s light texture.
Ingredients
Scale
- 3/4 Cup (1 1/2 sticks) Unsalted Butter, room tempertature , plus more for greasing pan
- 2 Cups all-purpose flour plus more for pan
- 1 1/4 tsp of Baking Powder
- 1 tsp of Ground Cardamom
- 3/4 tsp of Kosher Salt
- 1/4 cup of whole milk
- 1/2 cup of creme fraiche plus more for serving (I substituted it with sour cream)
- 1 Cup of Granulated Sugar
- 3 Large eggs, room temperature
- 3/4 tsp of vanilla extract
- 1/4 tsp of almond extract
- 1/4 cup of sliced almonds
Instructions
- Preheat oven to 350 Def F. Butter a 9x5x3″ inch loaf pan; line bottom and long sides with a strip of parchment paper,leaving overhang. Butter parchment and dust with flour, tapping out any excess.
- Whisk Baking powder, cardamom, salt, and 2 cups flour in a mixing bowl; set aside. Whisk milk and 1/2 cup creme fraiche (sour cream) in a small bowl; set aside.
- Using an electric mixer on high speed, beat sugar and 3/4 cup of butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and scrapping down sides and bottom of bowl with a spatula, then add vanilla and almond extracts.
- Reduce the speed to low and add dry ingredients in 3 additions, alternating with creme fraiche (sour cream) mixture in 2 additions, combining with dry ingredients; beat until just combines. Scrape batter into prepared pan,smooth top and sprinkle with sliced almonds.
- Bake cake, rotating halfway through,until golden brown and a toothpick inserted into the centre comes out clean, 55-65 minutes. (Tent with foil if browning too quickly)
- Transfer pan to wire rack and let cake cool for 15 minutes in the pan itself. Using parchment overhang,gently remove cake from pan and transfer to rack; let cool.
- Slice cake and serve with freshly sliced peaches (or any fruit).
- Prep Time: 30 mins
- Cook Time: 65 mins
- Category: Baking