This Almond Croissant Frangipane Loaf Cake is the perfect pairing to afternoon tea. This is a light and fluffy loaf cake with swirls of almond frangipane – the filling you find in almond croissants! The cake gets coated in a simple almond glaze. The final result is a luscious bite packed with almond goodness!

The cake itself is an “all-in-one” recipe, meaning it comes together in one large bowl. the frangipane is made in another bowl and takes no time at all. It may sound fancy, but really it is just a sort of almond paste with eggs, butter and almond flour. We swirl this through the cake batter when loading up the pan for a super rich almond cake.

Finally, adding a super simple glaze and scatter of almonds gives it that final flourish perfect to serve with a cup of tea or coffee. Being British, I feel I ought to give this a real nod of approval to be served as an afternoon tea treat! Feel free to dust with powdered sugar at the end for that picture perfect finish.

INGREDIENTS NEEDED for my Almond Croissant Frangipane Loaf Cake

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 2 lb loaf tin for almost all of my loaf cake recipes. You can use an 8 inch square tin instead, just bring down the bake time by 5-10 minutes. To line a loaf tin, cut a piece of baking paper that is just narrower than the length of the tin. Then place this in the tin so that it drapes over the long sides. This will make removing the bake so much easier!

Unsalted Butter, Melted
Light Brown Soft Sugar
Granulated Sugar
Large Eggs
All Purpose Flour (Plain Flour)
Baking Powder
Baking Soda
Ground Almonds (Almond Flour)
Almond Extract
Slivered Almonds (Sliced/Flaked Almonds)
Icing Sugar (Powdered Sugar)
Milk

Tips for making a great, moist loaf cake

Ingredients: Use high-quality ingredients like fresh eggs, good quality flour, and real vanilla extract.
Room Temperature: Ensure ingredients like eggs and butter are at room temperature before mixing. This helps achieve a smooth batter.
Mixing Technique: Use the creaming method (beating butter and sugar until fluffy) or the sponge method (whipping eggs and sugar until thick and pale) to incorporate air into the batter.
Don’t Overmix: Mix until just combined to avoid developing too much gluten, which can toughen the cake.
Moisture Retention: Add a tablespoon of sour cream, yogurt, or buttermilk to the batter to help retain moisture.
Proper Baking Time: Bake at the correct temperature and for the right amount of time to avoid drying out the cake. Use a toothpick to check for doneness.
Cooling Properly: Cool the cake completely on a wire rack before removing it from the pan to prevent condensation from making it soggy.
Storage: Store the cake properly by wrapping it tightly in plastic wrap or placing it in an airtight container to prevent it from drying out.
Frosting: Only pour the glaze once the cake has fully cooled down. Scatter the almonds over the glaze before it sets, then let it firm up. Slices will look super neat if you refrigerate a short while before slicing.

Following these tips should help you achieve a deliciously moist sponge cake!

TIPS FOR THE BEST Almond Croissant Frangipane Loaf Cake

Butter: If using real butter, make sure it is fully at room temperature and soft before adding. For margarine, you don’t need to leave it as long to come to temperature. Both give a great, fluffy result.
Splitting: Make sure your ingredients are room temperature before starting to combine your batter to prevent splitting. As it is an all-in-one cake recipe, it should come together quickly and without splitting!
Eggs: I use large eggs. If you have smaller eggs, you will just need to add a little more milk towards the end for a smooth batter.
Frangipane: Make this in a separate bowl as laid out in the recipe. Using room temperature butter is key to getting a smooth paste.
Bake Time: A good 40 minutes is needed for the bake. If you find the top is going darker than you’d like, tent it. To do this, use some foil to cover the top. The inside will continue to bake and the top won’t get much darker!

I bake this Almond Croissant Frangipane Loaf Cake in a 2lb loaf pan. For more almond inspired recipes, check out these Almond Croissant Cinnamon Rolls. For more inspiration, or videos, head on over to my Instagram.

STORAGE/MAKE AHEAD

To store a glazed loaf cake, begin by letting it cool completely at room temperature after baking. Once cooled, wrap the loaf tightly in plastic wrap to seal out air and moisture. For short-term storage (1-2 days), keep the wrapped cake at room temperature in an airtight container or cake keeper to maintain its texture and moisture.

If you need to store the glazed loaf cake for longer than a few days, it’s best to refrigerate it. Wrap it well in plastic wrap to prevent it from drying out, then place it in an airtight container to protect it from absorbing odors in the fridge. Avoid freezing glazed cakes, as the glaze may become sticky or lose its texture upon thawing. When ready to serve, allow the refrigerated cake to come to room temperature for optimal taste and texture. These steps will help preserve the freshness of your glazed loaf cake for enjoyable eating over several days.