Almond Cake Amish Friendship Bread Recipe
A variation to make using Amish Friendship Bread starter to make almond loaf cake. A quick bread recipe you'll love!
Ingredients
- About a cup of starter remaining batter You will have this remaining in a bowl after you split your starter four ways on the tenth day into a ziplock bag or bowls if you want to make separate batches of the starter batter for different loaves if you want to stop the chain
- 1 cup oil
- 1 cup white sugar
- 1 tsp cinnamon
- 3 eggs
- 1 1/2 teaspoons baking powder
- 1/2 cup milk
- 1-5.1 oz instant pudding mix not sugar-free, white chocolate flavor
- 1/2 teaspoon baking soda
- 2 cups flour
- 1 teaspoon almond extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease two to three smaller bread pans with cooking spray.
- In a small bowl, combine 1 teaspoon cinnamon and 1/2 cup sugar to make the cinnamon-sugar mixture. This is optional, you can just grease loaf pans and skip the cinnamon sugar mix.
- Sprinkle the prepared greased loaf pans with the cinnamon-sugar mixture.
- In a separate large mixing bowl, mix together oil, sugar, eggs, milk, and vanilla until well combined.
- Stir in dry ingredients, cinnamon, baking powder, box of butterscotch pudding mix (or caramel whichever flavor you are using), baking soda, flour, and salt until the batter is smooth.
- Divide the batter evenly between the prepared bread pans.
- If any remaining cinnamon and sugar mixture remaining, feel free to sprinkle some over the tops of the batter in the pans.
- Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.