Category Archives: Quick Breads

Healthy Vegan Buckwheat Pancakes

Our 6-Week Vegan Challenge

Vegan Buckwheat Pancakes

Make Healthy, Non-Dairy, Buckwheat Pancakes.  They're easy.  

Healthy Vegan Banana Buckwheat PancakesVegan Buckwheat Banana Pancakes

Or better yet.  Make Healthy, Non-Dairy, Buckwheat Banana Pancakes.  Just as easy.

Arrowhead Mills Buckwheat Flour
I used Arrowhead Mills Flour.  Bob's Red Mill is also a fantastic brand.

Buckwheat Flour

 

Flaxmeal Egg Replacer
Vegans replace eggs with a mixture of ground flaxseed meal and water.  1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg.  Mix this together first when you start a recipe and set aside.  It needs 10 minutes or so to sit and thicken so the consistency is more egg-like.

 

Vegan Buckwheat Pancakes
Compliments of JennaDish

MAKES ABOUT TEN 4" PANCAKES – SERVES 2 

1 Tablespoon ground flaxseed meal + 3 Tablespoons water (mix and set aside)
1/2 cup white whole wheat flour (can also use spelt, whole wheat or white all-purpose)
1/2 cup buckwheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 Tablespoon sugar (can use white, raw cane, brown – whatever you prefer)
1 cup soy milk (or any non-dairy like almond milk or rice milk)
1 teaspoon canola oil (or olive oil)
Additional water, about 1/4 – 1/3 cup
Canola oil for the pan
Banana, Blueberries, other fruit, optional 

Mix the flaxseed meal and water and set aside.  Heat a cast iron skillet with Tablespoon of oil in it or heavily sprayed with cooking spray, on low, while preparing the recipe.  

In a medium bowl, mix the 5 dry ingredients.  Add the wet ingredients – milk, oil, water – starting with the smallest amount of water and adding to desired consistency.  Should not be runny, but should also not be so thick it won't pour out of a measuring cup into the pan.

Turn the heat up to medium low or medium, depending on your stove.  To test if the pan and oil are the right temperature, flick some water from your hand into the pan.  If it barely sears, it may not be hot enough, if it practically explodes and pops – too hot.  You want it to sizzle moderately.

Take 1/4 cup measuring cup of batter and pour it slowly into a pile, trying to keep a round shape.  Let cook until bubbles form around the edge and maybe a little longer (lift and peek to see if brown enough for you).  Flip over and finish cooking on other side.  

For Banana Pancakes, once you pour the batter in the pan, quickly add banana slices on top of the batter. Flip when ready, making sure you let the banana caramelize and brown enough so that it releases from the pan easier.  

Serve with your favorite syrup or topping.

Amish Friendship Bread

 Amish Cinnamon Bread

 Amish Bread

Came home from work and fixed dinner.  Looked at my sad-looking plastic bag of Amish Friendship Bread Starter that has been laying around a few days.  Read the bag and discovered that today is Wednesday.  Day 10.  Oh crap. 

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This is the big day.  I'm supposed to add to the starter, and make 2 loaves of bread.  I have all the ingredients.  I even have the instant vanilla pudding.  I guess that means I should go ahead and do it.

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Helpful Hint:  Since you have to keep the starter outside of the fridge, I kept it in an urn-type holder to keep it protected from getting thrown around on the counter.

 

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 After mixing the batter and pouring in the pans, there are instructions that you can sprinkle a cinnamon sugar mixture on the top, or not.  So I decided to sprinkle it lightly on one and not on the other.  I can't stand overly sweet quick breads.

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 You can taste the cinnamon-sugar with both versions because of the sugar-dusted pan…

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but the big difference is what it does to the looks of the bread.  Crackled and rustic vs. smooth and pound-cake-like.  Again, both are awesome. 

Amish Friendship Bread Starter

These are the 4 additional (1 cup) starters it makes in addition to the bread.

 

Amish Friendship Bread

MAKES TWO 9” LOAVES and 4 cups of starter for friends

To be left on counter, not meant to be refrigerated.  Burp bag as needed.

Day 1 – receive the starter and do nothing
Day 2 – Mush the bag.
Day 3 – Mush the bag.
Day 4 – Mush the bag.
Day 5 – Mush the bag.
Day 6 – Add to the bag 1 cup each flour (I recommend unbleached, all-purpose flour), sugar (plain white) and milk (I used skim milk, but usually doesn’t matter). Mush the bag.
Day 7 – Mush the bag.
Day 8 – Mush the bag.
Day 9 – Mush the bag.
Day 10 – Follow these instructions:

1. Pour the entire contents of the bag into a non-metal bowl.
2. Add 1 1/2 cups flour, 1 1/2 cups sugar and 1 1/2 cups milk. Stir.
3. Measure one cup batter into four 1-gallon Ziploc bags and give to friends along with a copy of the recipe. (Keep one for yourself if you want to make bread again in 10 days.)
4. Preheat oven to 325 degrees. (baked mine at 300 degrees on convection  setting)

5. Add to the remaining batter:

3 eggs (bringing eggs to room temperature is a generally accepted practice in baking)
1 cup oil (I used canola oil)
1/2 cup milk
1/2 tsp. vanilla
2 tsp. cinnamon (I used Vietnamese cinnamon)
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 cups flour
1 large (5.1 ounce) box instant vanilla pudding (I used French vanilla flavor)
1/2 tsp. salt (I used fine grain sea salt)

6. Grease 2 large loaf pans (my instructions say glass, but I used metal and turned out great)
7. In a small bowl, mix together 1/2 cup sugar and 1 1/2 tsp. cinnamon. Dust the greased pans with 1/2 of this mixture.
8. Pour the batter evenly into the 2 pans.  Optional: sprinkle the remaining sugar mixture over the tops of the breads. (I lightly sprinkled one loaf, none on the other.  The big difference is that the sugared version cracks and looks beautifully rustic.  The unsugared loaf remains smooth and looks like a pound cake. Both taste great.)
9. Bake 1 hour (until golden brown and firm on top.  I added an extra 5 minutes.) Cool the bread  a few minutes.  Run a knife along the edge of bread and gently turn out of pan onto a cooling rack. 

If you keep a starter for yourself, you will be baking every 10 days. The bread is very good and makes a great gift. Only the Amish know how to create the starter, so if you give them all away, you will have to wait until someone gives you one back. ENJOY!!

Here is a recipe for the starter that I HAVE NOT tried.  Got it from

Amish Friendship Bread Starter
This is the Amish Friendship Bread Starter Recipe that you’ll need to make the Amish Friendship Bread.

1 pkg. active dry yeast
1/4 cup warm water (110°F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110°F)

1. In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.
2. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.
3. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. 

Follow the 10-day instructions above for Amish Friendship Bread. The day you make the starter is Day 1.

Cranberry Orange Tea Bread

  Cranberry Orange Tea BreadIMG_1334IMG_1337

Cranberry Orange Bread 2

Wow this bread was very delicious.  And pretty darned quick to mix together.  And pretty for the holidays.  I made adaptations to the recipe because I didn't have exact ingredients, but I'm thinking it could have made it better!  I'll have to do a comparison.  Maybe.  Someday.  I never will.

Cranberry Orange Tea Bread
Compliments of JennaDish

adapted from The Best Quick Breads by Beth Hensperger

MAKES ONE 8" x 4" LOAF

1 1/2 cups whole fresh cranberries
1 cup sugar
2 cups unbleached all-purpose flour
1 Tablespoons baking powder
1/2 teaspoon fresh ground nutmeg (I used cinnamon)
1/4 teaspoon ground ginger
1/4 teaspoon salt (I used fine sea salt)
grated zest of 2 oranges (I used 1 Tablespoon granulated orange peel from Fresh Market)
1/2 cup walnuts, chopped
3/4 cup orange juice (I used 100% cranberry juice)
2 large eggs
1 teaspoon vanilla extract
4 Tablespoons (1/2 stick) unsalted butter, melted

Preheat oven to 350oF.  Grease and flour an 8 x 4 inch loaf pan or spray with cooking spray.  Combine the cranberries and sugar in the bowl of a food processor with a steel blade.  Pulse until coarsely ground.  Set aside.

In a large bowl, combine the flour, baking powder, spices, and salt.  Add the orange zest and walnuts and mix with wire whisk. 

In a small bowl, combine the juice and eggs.  Beat with a whisk until frothy.  Add the vanilla extracta nd cranberry mixture and stir to combine.  Pour over the dry ingredients and the pour in the melted butter.  Stir with a large spatula just until moistened and evenly mixed.

Pour the batter into the prepared loaf pan.  Bake in the center of the oven for 45 to 50 minutes or until a toothpick in the middle comes out clean.  The top of the loaf should be crusty and golden.  (If the edge is getting too brown before the middle is done, cover the edges with foil until done).  Let cool 10-15 minutes in pan.  Carefully turn out onto a cooling rack (edges could break off easily) and allow to cool to room temperature.  Wrap with plastic wrap and let sit overnight. 

This bread has plenty of taste to serve along. Or serve with whipped cream cheese or butter. 

Maple Pecan Bundt Cake

  OH the joys of the office dessert …

Maple Pecan Bundt Cake
…sitting on a plastic plate

Maple Walnut Bundt Cake

…then transferred to a paper plate

Maple Pecan Bundt Cake n Mug
…then nestled by the coffee mug your friend picked up for you at the thrift store for 50 cents.  No, it's not so much sentimental.  It's that people steal things.

Cake Plastic Fork Coffee
…oh and the plastic fork.  This slice of cake was prepared for my office neighbor, Marsha.  See how I sprinkled powdered sugar all around the paper plate?  I think that's a "glass half full" kind of thing to do.  Am I right?

Some prep photos …

Maple Walnut Filling
Maple Walnut Batter
Maple Walnut Bundt Naked

Maple Pecan Bundt Cake
Compliments of JennaDish

from Nigella Kitchen, Recipes from the Heart of the Home by Nigella Lawson

MAKES ONE BUNDT CAKE, ABOUT 12 SLICES

for the maple pecan filling
1/2 cup all-purpose flour
2 Tablespoons soft unsalted butter
1 teaspoon ground cinnamon
1 1/4 cups pecans (or walnuts), roughly chopped
1/2 cup maple syrup

for the cake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 stick plus 1 Tablespoon (9 Tablespoons) soft, unsalted butter
3/4 cup super fine (caster) sugar
2 eggs
1 cup sour cream
1-2 teaspoons confectioner's sugar for dusting
flavorless oil for greasing pan (or baking spray)

10-inch bundt pan

Preheat the oven to 350degrees F.  Using flavorless oil (or baking spray) grease your bundt pan and leave upside down on paper towel for the excess to drain out.

Make the filling for the cake by mixing together the 1/2 cup flour and 2 Tablespoons butter with a fork (or better yet, a pastry blender), till you end up with the sort of mixture you'd expect when making crumble topping.  Then, mix in the cinnamon, nuts and maple syrup to form a sticky paste. Set aside.

For the cake, measure the 2 cups flour, the baking powder, and baking soda into a bowl. 

Now cream the butter and sugar, (beat well until smooth and pale) then beat in 1 Tablespoon of flour mixture, then 1 egg, then another Tablespoonful of flour mixture, followed by the second egg.

Add the rest of the flour mixture, beating as you go, and then finally the sour cream.  You should expect to end up with a fairly firm cake batter.

Spoon just more than half the cake batter into the oiled bundt pan.  Spread the mixture up the sides a little and around the funnel of the pan to create a rim.  Don't get the sticky filling on the sides of the pan.  Dollop the maple filling carefully into the dent in the cake batter, then cover the filling with the remaining batter.  Smooth the top and put the pan into the oven for 35-40 minutes, until it's light golden brown and a cake tester or toothpick inserted through the cake (no the sticky filling) comes out clean.

Let the cake cool on a wire rack for 15 minutes then turn out onto the rack.  When the cake is cold, dust with confectioner's sugar.

Pumpkin Spice Cake

Pumpkin Spice Cake

Pumpkin Spice Cake 2

Happy Birthday Patti!  Patti requested either a chocolate or pumpkin dessert so I made both.  This is my pumpkin offering.

This cake was delicious.  However, I baked it in a springform pan rather than a regular pan with lower sides, therefore it was underbaked in the middle even though it looks perfectly done – almost overdone.  After 20 minutes of cooling, it started sinking. 

The recipe calls for honey frosting but I didn't make that.  I mixed powdered sugar, water, a little honey and drizzled, which worked, and it was fun that it pooled up in the middle.  Friends really liked it, even with the underbaking in the middle, because it actually tasted and felt like pumpkin pie in the middle.

 

Pumpkin Spice Cake
Compliments of JennaDish

from Martha Stewart

1/2 cup (1 stick) unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
2 large eggs
1 1/2 cups sugar
1 can (15 ounces) solid-pack pumpkin puree

Honey Frosting
1/2 cup (1 stick) unsalted butter, very soft
1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
1/4 cup honey

Preheat oven to 350 degrees. Butter a 9-inch square baking pan.

In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.

Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.

Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.

Spread top of cooled cake with honey frosting. Cut cake into squares to serve.

Blueberry Swirl Buttermilk Muffins with Streusel Topping

Blueberry Muffin Streusel ToppingBlueberry Buttermilk Streusel Muffin
Best Blueberry Muffins I've Ever Made or Eaten

Blueberry SmashCooked Blueberries
Make Bueberry Compote

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Make the Batter and Fold Whole Blueberries In

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 Swirl the Compote in the Middle

 Streusel Topping
Make Streusel and Pile on the Top

Blueberry Swirl Muffins 

Bake and …

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Enjoy

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UPDATE WITH TIPS:  
When I used the convection setting, it did not brown the muffins.  They were done, but just not browned.  Use the regular oven setting.  

You can make the night before and leave out or refrigerate.  Make sure to cool completely before covering and refrigerating.

Filling muffin cups:  2/3 full will allow you to release the muffins easier but you will have more batter than 12.  If you double the recipe and only fill 2/3 cup, you will have enough batter for about 6-8 more muffins.  If you fill 3/4 full, you will have bigger muffin tops, but you will have to be very careful to cool completely and loosen gently so the muffin will tear apart.  You can use muffin papers to help that out.

Photo above and below are after overnight refrigeration.

Blueberry Muffins

 

Blueberry Swirl Buttermilk Muffins with Streusel Topping
Compliments of JennaDish

slightly adapted from Cook's Illustrated Magazine June 2009

MAKES 12 MUFFINS

2 cups (about 10 ounces) fresh blueberries
1 1/8 cups (8 ounces) plus 1 teaspoon sugar
2 1/2 cups (12½ ounces) unbleached all-purpose flour (or 2 cups white;1/2 cup whole wheat)
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly 
¼ cup vegetable oil (I used Canola)
1 cup buttermilk (see note)
1½ teaspoons vanilla extract

Note: Substitute the buttermilk with 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk or for every 1 cup milk, add 1 Tbsp white vinegar and allow to sit 5 minutes.

MUFFINS
Place oven rack to upper-middle of oven and preheat to 425o. (Note to self: Do not use convection, use regular oven or muffins will not brown as well.) Spray standard muffin pan with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with potato masher or similar, stirring frequently, until berries have cooked down and mixture is thickened and reduced to 1/3 cup, about 7 minutes. Transfer to small bowl and set aside. 

Whisk flour, baking powder, and salt together in large bowl. In a separate bowl, whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick, about 1 minutes or less. Slowly whisk in butter and oil until combined; whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. Batter will be very lumpy – do not overmix.

Use ice cream scoop or large spoon to fill muffin cups 2/3 full. Spoon teaspoon of cooked berry mixture into center of each mound of batter and swirl. Make streusel topping, recipe below, and pile evenly onto muffins.

Bake until muffin tops are golden, 17 to 19 minutes, rotating muffin tin 180o halfway through baking time. Cool muffins in muffin tin for 10 minutes (they come out easier if cooled completely in the pan), then transfer to wire rack and cool 10 minutes before serving. 

STREUSEL TOPPING
Combine 3 tablespoons granulated sugar, 3 tablespoons dark brown sugar, pinch of salt, and ½ cup plus 3 tablespoons unbleached all-purpose flour in small bowl. Drizzle with 5 tablespoons warm, melted unsalted butter and mix with fork until mixture forms small and large pieces throughout. Sprinkle streusel topping over muffins before baking. 

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Easy Oat Soda Bread

Oat Soda Bread
Irish Oat Soda Bread

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Go from this…

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and this …

Irish Oat Soda Bread

to this …

Irish Oat Soda Bread
and this 😉

Oat Soda Bread
Compliments of JennaDish

This recipe calls for sifting the flour, however my oat flour would not sift, yet made a very nice loaf.  To make your own buttermilk, for every 1 cup milk, place 1 Tbsp white vinegar, let sit 5 minutes in it's own container. 

adapted from the blog 101 Cookbooks

MAKES A 9x5x3 LOAF

butter for greasing pan
2 cups oat flour (make your own by processing old-fashioned oats)
1 3/4 teaspoons baking soda
1 1/4 teaspoons fine grain sea salt
2 1/4 cups (10 oz) unbleached all-purpose flour, plus more for dusting/kneading
1 3/4 cups buttermilk plus more if needed and 2 Tbsp for brushing dough
2 Tbsp seeds (white sesame seeds, black sesame seeds, caraway seeds, poppy seeds, etc)

Preheat oven to 400oF with one rack in the middle of the oven and the other in the upper one third.  Butter then line a 9"x5"x3" loaf pan with parchment paper and set aside.  Or bake free form in a round shape.

You can sift or not sift the flours, baking soda and salt in a large bowl.  Make a well in the flour and pour in the buttermilk.  Stir just until combined to form a dough. If dough is dry, add buttermilk a few sprinkles at a time. Turn out onto a well-floured board and knead (fold edges into the middle several times) for 30 seconds to form a loaf.   Place loaf in pan.

Brush loaf liberally with buttermilk on all exposed surfaces.  Sprinkle evenly with seeds, slice a few slashes across the top of the dough.  Bake about 30 minutes, then quickly move the bread to the upper rack to better toast the top.  Bake another 20 minutes, or until a hard crust forms.  Lift the bread out of the pan by the parchment paper and place on cooling rack.  Let cool before slicing or the bread will be doughy and difficult to slice.  Can keep loosely covered on counter for a couple days, or refrigerate it. 

Perfect Banana Nut Bread

Banana Nut BreadPerfect Banana Nut Bread
Do you have any idea how many loaves of Banana Bread I've made?  And variations?  

Well, I doubt if I'll be trying anymore.  At least not in search of the perfect recipe.  This is it. 

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I even used frozen bananas which I thought could make it too moist, but it worked.  Although it may explain why mine had to bake 60 minutes rather than 50 suggested in the recipe.  The great thing about baking longer is that the crust had the perfect amount of crunch.

The original Cook This Not That recipe uses Greek yogurt rather than sour cream.  Their recipe is 350 calories per serving (a serving is 1/4 of the loaf!) and 12 g fat.  I used fat free sour cream so mine may be slightly less fat and calories. 

Banana Nut Bread
Compliments of JennaDish

adapted from Cook This Not That

MAKES 1 9" LOAF

4 very ripe bananas, peeled and mashed (about 2 cups)
1/2 cup fat-free sour cream (or Greek Style Yogurt)
4 Tbsp butter, melted
2 large eggs
1 tsp vanilla
2 cups unbleached all-purpose flour
3/4 cup sugar
1/2 cup toasted pecans, coarsely chopped (or walnuts)
1 tsp baking soda
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt

Preheat oven to 350oF.  Butter a 9x5x3 loaf pan.

Combine the bananas, sour cream, butter, eggs, and vanilla in a large mixing bowl, stirring to blend.  In a separate bowl, mix together the flour, sugar, walnuts, baking soda, baking powder, cinnamon, and salt.  Gently fold the dry ingredients into the wet banana mixture and stir until fully incorporated.

Scrape the batter into the prepared pan.  Bake on a low oven rack for about 50 minutes, until a toothpick inserted into the center of the bread comes out clean.  Let cool for 5 minutes in the pan. Eat warm or at room temperature.

 

 

Ginger Pumpkin Bread

 Ginger Pumpkin Bread
Are you kidding me?  Another Pumpkin Bread Recipe? Yes, I'm still testing recipes, searching for my favorite.

The characteristics of this one is that, in my humble opinion, you can taste the pumpkin a bit more, it has more of a bread consistency than a cake, and …

Ginger Pumpkin Bread Sliced
it's a brighter orange than some others.  You use light brown sugar and only ground ginger as a spice, rather than cloves, cinnamon and nutmeg.  I like it.

I think this would be great served to guests or given as gifts in mini loaf pans.  And make them the day before and store covered in the pan, in the refrigerator to keep it moist.  The bright orange color makes for a nice presentation.

These were made in a 9" loaf pan rather than 8" therefore they look a little squatty, as my mother would say.  Use the 8" if you can.

Ginger Pumpkin Bread
Compliments JennaDish

from Martha Stewart

Serves 12

12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin puree (1 3/4 cups)
3 large eggs

Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch loaf pans, set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.

Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely.

To freeze, wrap in plastic wrap then foil. 

Brown Sugar Pound Cake

 Brown Sugar Pound Cake
Merry Christmas, Charis.  I hear you like Pound Cake!

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This was really easy to make and wrap up as a gift.  The bottom and sides were firm and crusty so I just put it on a piece of fresh parchment paper after it cooled, wrapped it in plastic wrap, and tied a bow.  Tada!  A yummy gift.

Brown Sugar Pound Cake
Compliments of JennaDish

from The Martha Stewart Living Cookbook

MAKES ONE 9" LOAF, SERVES 8

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups plus 2 Tablespoons all-purpose flour, plus more for pan
1 cup packed light-brown sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
4 large eggs, room temperature, lightly beaten
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt

Preheat oven to 375 degrees F. with a rack in the center.  Butter a 9" loaf pan; line with parchment paper, and butter and flour the paper; tap out the excess flour.  Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed until light and fluffy, 2 to 4 minutes.  Add vanilla and almond extracts; mix until combined.  Drizzle in beaten eggs, a little at a time, mixing to incorporate after each addition.

In a medium bowl, whisk together the flour, baking powder and salt.

Gradually add the flour mixture to the butter mixture, and mix, on low speed, just until the flour is incorporated.  Using a spatula, spread the batter evenly into the prepared pan.

Bake until richly browned on top and a cake tester inserted into the center comes out clean, 35 to 45 minutes.  Transfer to a wire rack to cool completely, about 1 hour.  Run a knife around inside of pan, and turn out cake and remove the parchment.  Wrap in plastic wrap, store at room temperature up to 2 days.

Tip to Self: I only cooled it in the pan on a wire rack about 10 minutes before lifting it out of the pan by the parchment.  Then I placed it back on the rack which helped it to cool faster out of the pan.  Also, it did take the full 45 minutes using the regular oven setting (not convection).  After 35 and even 40 minutes, it was still soft and jiggly in the middle.