Almond Pound Cake with Sliced Almonds and Cream Recipe
This Almond Pound Cake is a rich, moist dessert with a delicate almond flavor. Made with a combination of cake flour and almond flour, it features a buttery crumb and crunchy sliced almonds baked into the pan for a delightful texture contrast. Perfectly baked to a golden brown with a tender crumb, this cake is ideal served plain or alongside whipped cream and fresh berries for an elegant treat.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 1/2 cup Sliced almonds
- 1 1/2 cups Unsalted butter (room temperature)
- 2 3/4 cups Granulated sugar
- 1 1/2 tablespoons Almond extract
- 6 large Eggs (room temperature)
- 2 1/4 cups Cake flour (sifted)
- 3/4 cup Almond flour (sifted)
- 1 cup Heavy whipping cream (room temperature)
Instructions
- Prepare Pan: Place the oven rack in the middle position and avoid preheating the oven at this point. Generously spray a 12-cup Bundt pan with nonstick baking spray. Evenly scatter sliced almonds on the bottom and sides of the pan; expect some almonds to fall to the bottom, which is fine.
- Cream Butter and Sugar: Using a stand mixer, cream the unsalted butter and granulated sugar on high speed for about 4 minutes until the mixture is fluffy and light in color, which helps create a light texture in the cake.
- Add Eggs and Almond Extract: Lower the mixer speed to medium and add the almond extract followed by the eggs, one at a time, ensuring each egg is fully incorporated before adding the next to maintain batter consistency.
- Incorporate Flours: Reduce the mixer speed to low and slowly add the sifted cake flour and almond flour. Mix until just barely combined, scraping down the sides of the bowl halfway through to ensure even mixing and avoid overmixing.
- Add Heavy Cream: Slowly stream in the heavy whipping cream while mixing on low speed for about 30 seconds. Scrape down the bowl again and mix for an additional 30 seconds to fully incorporate the cream, resulting in a smooth batter.
- Pour and Bake: Pour the batter carefully into the prepared Bundt pan lined with almonds. Place the pan in the cold oven, then set the temperature to 325°F (163°C). Bake for 1 hour and 20 minutes, or until the cake is deeply golden brown and a skewer inserted in the center comes out mostly clean with a few moist crumbs attached.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes to prevent breaking. Then carefully remove the cake from the pan and let it cool completely on a wire rack for about 30 minutes before serving.
- Serve: Enjoy the almond pound cake plain for a simple treat or serve with whipped cream and fresh berries to add a refreshing touch.
- Storage: Store the cake in an airtight container for up to three days to maintain freshness and moisture.
Notes
- Ensure all ingredients, especially butter, eggs, and heavy cream, are at room temperature to achieve the best texture and integration.
- Do not preheat the oven before placing the cake inside; this allows the cake to bake evenly without cracking.
- Using a combination of cake flour and almond flour provides a tender crumb with added almond flavor and moisture.
- Sliced almonds lining the Bundt pan add a delightful crunch and decorative effect on the exterior of the cake.
- To test doneness, insert a skewer into the cake center; it should come out mostly clean with a few moist crumbs but no wet batter.
- This cake pairs wonderfully with fresh berries and whipped cream for added flavor and presentation.
