Almond Pound Cake Recipe
This Almond Pound Cake is a delightful dish ! Try this crunchy nut bake for dessert and let me know if you like it ! Your suggestions for this Almond Pound Cake are welcome !
Ingredients
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
1 tube or can almond paste, crumbled
1 3/4 cups sugar
3/4 cup margarine or butter, softened
4 large eggs
1/3 cup sliced natural almonds
Directions
Preheat oven to 350°F.
Grease and flour 10 inch tube pan.
On waxed paper, combine flour, baking powder, and salt.
In cup, mix milk and vanilla.
In large bowl, with heavy duty mixer at low speed, beat almond paste and sugar until they have a sandy consistency. (If heavy duty mixer is unavailable, place almond paste and sugar in food processor with knife blade attached and pulse until fine crumbs form. Transfer almond paste mixture to large bowl and proceed as directed in recipe.)
Beat in margarine or butter.
Increase speed to high; beat until well blended, about 5 minutes, scraping bowl often with rubber spatula.
Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
With mixer at low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture, until batter is smooth, occasionally scraping bowl.
Pour batter into pan.
Sprinkle almonds evenly on top.
Bake 60 to 65 minutes, until toothpick inserted in center comes out clean.
Cool cake in pan on wire rack 10 minutes.
With metal spatula, loosen cake and remove from pan.
Cool completely on wire rack.
Grease and flour 10 inch tube pan.
On waxed paper, combine flour, baking powder, and salt.
In cup, mix milk and vanilla.
In large bowl, with heavy duty mixer at low speed, beat almond paste and sugar until they have a sandy consistency. (If heavy duty mixer is unavailable, place almond paste and sugar in food processor with knife blade attached and pulse until fine crumbs form. Transfer almond paste mixture to large bowl and proceed as directed in recipe.)
Beat in margarine or butter.
Increase speed to high; beat until well blended, about 5 minutes, scraping bowl often with rubber spatula.
Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
With mixer at low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture, until batter is smooth, occasionally scraping bowl.
Pour batter into pan.
Sprinkle almonds evenly on top.
Bake 60 to 65 minutes, until toothpick inserted in center comes out clean.
Cool cake in pan on wire rack 10 minutes.
With metal spatula, loosen cake and remove from pan.
Cool completely on wire rack.
