Almond Cranberry Butter Loaf Cake

Ingredients:

150g. unsalted butter (room temperature)

80g. caster sugar

2 eggs

140g. plain flour (sifted)

1 3/4 tsp. baking powder (sifted)

1/2 tsp. salt

50g. ground almond

50g. milk

35g. dried cranberries (cut to smaller pieces) - you can add more

Topping: Sliced Almond Flakes (enough to spread over the top)

Methods:

1. In a bowl, whisk egg and milk; set aside.
2. In another bowl, add flour, baking powder and salt; stir with a spoon to combine.
3. In a stand mixer, beat butter and sugar until pale and fluffy.   Add in half portion of the wet ingredients (1) and mix well.  Add in half of the dry ingredients (2), and mix well, but do not over-mix.  Next, alternating with remaining wet and dry ingredients.  Scrap down the sides of the bowl to ensure batter is incorporated well, with no traces of white flour.  Fold in cranberries using a rubber spatula.
4. Pour batter into a lined loaf pan, spread to even the top with a spatula, and top with sliced almond flakes.
5. Bake in a preheated oven of 165 degree Celsius for 50-60 minutes or when a skewer inserted in the center comes our relatively clean, with a few dry crumbs.
6. Remove the loaf pan from oven and place on top of a wire rack for 5 minutes.
7. Remove the cake from the loaf pan and continue to let it cool on a wire rack.

I adapted this recipe from 'cherienoms.com' with slight adjustments to suit my baking preference.