Almond Pound Cake
This delightful almond pound cake is a lovely treat for any occasion. With a golden crust and a tender crumb, each slice is filled with the warm flavors of almond and vanilla. This recipe yields a moist and decadent cake that will surely impress your friends and family. Enjoy a slice with a cup of tea or coffee for a delightful afternoon indulgence.
— Constant Cookbook
Ingredients
- 16 Tbs. (2 sticks) unsalted butter, at room temperature, plus more for pan
- 3 cups all-purpose flour, plus more for pan
- 1 cup slivered blanched almonds, toasted
- 2 cups granulated sugar
- 6 eggs
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 cup sour cream
- 1/2 cup sliced almonds (optional)
- Confectioners’ sugar for dusting
Instructions
- <b>Prepare the pan</b>
- Position a rack in the middle of an oven and preheat to 350&#176;F. Butter a 10-inch Bundt pan or two 8 1/2-by-4 1/2-inch loaf pans. Sprinkle with flour and tap out the excess. In a food processor, process the slivered almonds until finely ground.
- <b>Prepare the batter</b>
- In a large bowl, using an electric mixer on medium speed, beat together the 16 Tbs. butter and the granulated sugar until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts. In another bowl, stir together the 3 cups flour, the baking soda and salt. Add the dry ingredients to the wet ingredients in 2 additions, alternating with the sour cream and beating on low speed after each addition until smooth. Stir in the ground almonds. Spread the batter evenly in the prepared pan(s). If using loaf pans, sprinkle evenly with the sliced almonds.
- <b>Bake the cake</b>
- Bake until the cake is golden and a toothpick inserted into the center comes out clean, 1 to 1 1/4 hours. Let cool in the pan on a wire rack for 10 minutes. Invert the cake onto the rack and lift off the pan. Let the cake cool completely. Dust the top with confectioners&rsquo; sugar shaken through a sieve, cut the cake into slices and serve. Makes one 10-inch cake or two loaves.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Baking</i>, by Lou Seibert Pappas (Oxmoor House, 2006).
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