Cranberry almond tea bread

Time Active work time: 25 minutes Total preparation time: 1 1/2 hours
Yields Serves 8
Cranberry almond tea bread



Lightly coat 9x5-inch loaf pan with melted butter and set aside.


Cream butter, baking soda and lemon zest in bowl of electric mixer until softened, 2 to 3 minutes. Add half the sugar, turn the mixer to medium, and mix 3 to 4 minutes until light and fluffy, scraping down sides of bowl as needed. Turn mixer to low and add egg yolks, 1 at a time. Add almond extract and lemon juice, and mix until just combined.


Add flour and yogurt alternately in 3 batches and mix on low until just combined. Remove bowl from mixer and transfer batter to large bowl.


Wash and dry bowl of electric mixer. Using whisk attachment, whip egg whites on low until frothy, about 2 to 3 minutes. Turn mixer to medium and beat another 2 to 3 minutes until soft peaks form. Turn mixer to high and gradually add remaining sugar and beat until shiny and stiff, 1 to 2 minutes.


Stir half of egg whites into batter to loosen it. Fold in remaining egg whites, then fold in cranberries.


Pour batter into pan, smooth evenly and set aside.



Whisk egg white until frothy in medium bowl. Stir in sugar and almonds. Pour topping onto batter and spread evenly over surface.


Bake at 350 degrees until topping is nicely browned and loaf is firm to the touch, 45 minutes. Halfway through baking, check loaf. If it has cracked through the topping, press it down with the palms of your hands to deflate and continue baking. You should have a solid, crispy nut surface.

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