Fruity cakes are light and feel good and refreshing on long, hot summer days, but now that the cold days are more and more frequent it feels just right to make a more heavy kind of cake, like one filled with nuts.
Preheat oven to 350*F. Grease and flour a loaf bake dish and sprinkle 3 tbsp of chopped nuts on the bottom.
4 tbsp unsalted butter, melted
2/3 cup light brown sugar
2 tsp cinnamon
2 tbsp all-purpose flour
1 cup walnuts, hazelnuts, pecans, or almonds, finely chopped
In a small bowl mix together brown sugar, cinnamon, and flour.
Add the melted butter and stir to combine.
8 tbsp unsalted butter, soft
3/4 cup granulated sugar
6 bitter almond kernels
6 sweet almond kernels
2 tsp baking powder
2 cups all-purpose flour
pinch of salt
1 cup milk
Cream together butter and sugar. Add eggs, one at a time. Mix well until white and bubbly.
Spread 1/2 of the batter into the baking dish.