Description

This Cherry Almond Bostock Loaf is an easy and elegant twist on a Parisian pastry. Featuring a soft, buttery almond loaf topped with sweet cherry jam and crunchy sliced almonds, it’s baked to golden perfection and dusted with powdered sugar. A perfect breakfast treat or coffee companion!

Ingredients

For the Almond Loaf:

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 cup whole milk

For the Topping:

1/2 cup cherry jam or preserves
1/4 cup sliced almonds
Powdered sugar for dusting

Cook Mode Prevent your screen from going dark

Instructions

Preheat & Prepare Pan:
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Mix the Batter:
Whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add almond and vanilla extracts.
Combine & Pour:
Add dry ingredients to the wet mixture in two batches, alternating with milk. Stir until just combined. Pour into loaf pan and smooth the top.
Bake the Loaf:
Bake for 45–55 minutes or until a toothpick inserted comes out clean. Let cool in pan for 10 minutes before transferring to a wire rack.
Add Cherry & Almond Topping:
While the loaf is still slightly warm, spread cherry jam on top. Sprinkle with sliced almonds.
Finish & Serve:
Once fully cooled, dust with powdered sugar. Slice and enjoy!

Notes

Swap cherry jam for raspberry or apricot for variation.
Almond flour can be added to boost almond flavor.
Keeps well at room temperature for 2–3 days in an airtight container.