Toasted Almond Pound Cake
Submitted by lgfujta
Buttery cinnamon pound cake studded with toasted almonds, baked in a Bundt pan until golden. Dense, velvety crumb with nutty crunch in every slice.
YIELD
1 cakePREP
25 minCOOK
1 hrsREADY
2 hrsThere’s something about a pound cake cooling on the counter that makes the whole house feel right. This one smells like toasted almonds and warm cinnamon, and it tastes even better than it smells.
Five eggs and over a cup of butter get beaten together for a full five minutes, building the kind of rich, velvety crumb that defines a proper pound cake. Evaporated milk adds extra richness, ground cinnamon weaves warmth through the batter, and a generous cup and a half of toasted chopped almonds brings nutty crunch to every slice.
Baked in a Bundt pan, it comes out tall, golden, and gorgeous. No frosting needed. Just turn it out, let it cool, and slice.
Pro Tips
- Toast the almonds before folding them in. Raw almonds taste flat and starchy. Toasted almonds taste like caramel and butter.
- Beat the butter, sugar, and eggs for the full five minutes on high. That extended beating is what gives the cake its fine, even crumb.
- Grease and flour the Bundt pan thoroughly, especially the center tube. One bare spot and the cake will stick and tear when you flip it.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease and flour 12-cup Bundt cake pan or tube pan, 10×4 inch.
Beat sugar, margarine and eggs in large bowl on low speed 30 sec, scraping bowl constantly.
Beat on high speed 5 minutes, scraping bowl occasionally.
Mix flour, cinnamon, baking powder and salt.
Beat in alternately with milk on low speed.
Fold in almonds. Spread in pan.
Bake 70 to 80 minutes or until toothpick inserted in center comes out clean.
Cool 20 min. Invert on heat proof serving plate, remove pan.
Comments
