Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons instant coffee dissolved in 1/4 cup hot water
- 1/2 cup sour cream
- 1/2 cup finely chopped almonds
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 to 3 tablespoons milk
Directions
Preheat oven to 350°F (175°C) and grease and line a 9x5-inch loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a large bowl, cream butter with granulated and brown sugars until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract and dissolved coffee.
Fold the dry ingredients alternately with sour cream into the wet ingredients until just combined, then stir in chopped almonds.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaf cool completely before frosting.
For the cocoa frosting, beat butter until creamy, then gradually add powdered sugar and cocoa powder.
Mix in vanilla and milk until the frosting is smooth and spreadable.
Frost the cooled loaf evenly.
Frequently Asked Questions
How do I keep my Cappuccino Almond Loaf moist after baking?
To keep this loaf moist, ensure you don't overbake it; check for doneness around the 45-minute mark at 350°F (175°C). Once cooled, wrap the loaf tightly in plastic wrap and store it at room temperature for up to 3 days, or freeze slices for longer freshness.
Can I substitute espresso powder for instant coffee in this Cappuccino Loaf recipe?
Yes, you can substitute espresso powder for instant coffee if you prefer a stronger coffee flavor, as espresso powder is simply finely ground, highly concentrated coffee. Use the same measurement specified in the recipe, as the substitution is generally 1:1 for flavor intensity in baked goods like this loaf.
What is the best way to store the Cappuccino Almond Loaf once the cocoa frosting is applied?
Once the cocoa frosting has set, it is best to store the frosted Cappuccino Almond Loaf in an airtight container at room temperature for up to 2 days. Avoid refrigeration if possible, as it can dry out the cake crumb, although it may be necessary in very warm or humid conditions.
