Orange-Almond Tea Cake

ORANGE-ALMOND TEA CAKE

Flavored with almond extract and lots of orange zest, this recipe for Orange-Almond Tea Cake is a simple dessert that is sure to become a family favorite.

Makes one 9-inch loaf

¾	cup (1½ sticks) unsalted butter, softened, plus more for greasing
1	cup granulated sugar
3	large eggs
2	teaspoons pure almond extract
	Zest of 3 oranges, finely grated, plus orange slices for garnish
1¾	cups all-purpose flour
½	teaspoon baking powder
¼	teaspoon kosher salt
½	cup milk
¼	cup light brown sugar, firmly packed
¼	cup sliced almonds, plus more toasted for garnish
1	cup confectioner's sugar, beaten with 2 tablespoons orange juice, for glaze

Preheat the oven to 350ºF. Lightly grease a 9-by-5-inch loaf pan and set aside. In the bowl of an electric mixer, fitted with the paddle attachment, beat ½ cup of the butter together with the granulated sugar until light and fluffy, about 5 minutes. Reduce the mixer speed to low and beat in the eggs one at a time, scraping down the bowl with a rubber spatula, as needed. Then, incorporate the almond extract and orange zest.

In a separate bowl, sift 1½ cups of the flour together with the baking powder and salt. With the mixer running on low, alternate adding the flour mixture and milk, beginning and ending with the flour. Pour the batter into the prepared loaf pan and set aside.

In a mixing bowl, combine the remaining ¼ cup of butter and ¼ cup of flour with the light brown sugar and sliced almonds. With your fingers, cut in the butter, until the mixture resembles coarse meal. Sprinkle the streusel mixture evenly over the top of the cake batter.

Bake the cake in the preheated oven until a cake tester inserted into the center of the cake comes out clean, 1 hour to 1 hour and 15 minutes. Remove the cake from the oven and cool. Then, remove the cake from the pan and transfer to a serving dish. Drizzle the cake with the confectioner's sugar glaze, and garnish with slices of orange and toasted almonds.