Ingredients

  • 1/2 cup packed light brown sugar
  • 1/2 cup (2 ounces) gluten-free rolled oats
  • 2 1/2 ounces blanched slivered almonds, chopped (1/2 cup)
  • 2 tablespoons Silvanas Kitchen Gluten-Free All-Purpose Flour
  • 1 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • 1 cup Silvanas Kitchen Gluten-Free All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/2 ounces blanched slivered almonds (1/2 cup)
  • 3/4 cup granulated sugar
  • 1 stick unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk, at room temperature
  • Confectioners sugar, for dusting

Method

  • Make the streusel In a small bowl, combine the brown sugar, oats, almonds, flour, cinnamon and melted butter and mix until crumbly.
  • Make the tea cake Preheat the oven to 350 and grease an 8-by-4-inch loaf pan.
  • In a small bowl, whisk the flour with the baking powder and salt.
  • Make the tea cake In a food processor, combine the almonds and granulated sugar and pulse until finely ground.
  • Transfer the ground almonds to a large bowl and add the butter; beat with a handheld electric mixer at medium speed until fluffy, about 3 minutes.
  • Beat in the eggs, one at a time, then the vanilla.
  • At low speed, beat in half the flour mixture and then all of the milk, followed by the remaining flour mixture.
  • Make the tea cake Pour half the batter into the prepared pan and sprinkle with half the streusel mixture.
  • Top with the remaining batter and use a knife to swirl.
  • Sprinkle the remaining streusel on top and bake for 50 minutes to 1 hour, until a toothpick inserted in the center comes out clean.
  • Let the cake cool completely in the pan on a rack.
  • Unmold and dust the top with confectioners sugar.