Almond Crunch Pound Cake recipe

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Ingredients

½ cup slivered almonds
⅓ cup white sugar
¼ cup unsalted butter
1 tablespoon milk
1 ½ cups all-purpose flour
½ teaspoon cream of tartar
½ teaspoon salt
¾ cup unsalted butter, softened
⅓ cup almond paste
1 cup white sugar
4 eggs, at room temperature
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 tablespoon all-purpose flour

Nutrition Info

363.3 calories
carbohydrate: 39 g
cholesterol: 102.8 mg
fat: 21.2 g
fiber: 1.2 g
protein: 5.5 g
saturatedFat: 10.6 g
servingSize: -
sodium: 124.3 mg
sugar: 22.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.

  2. Combine slivered almonds, 1/3 cup white sugar, 1/4 cup butter, and milk in a small saucepan over low heat, cook and stir until butter is melted and mixture is smooth, 3 to 4 minutes. Remove topping from heat.

  3. Combine 1 1/2 cup flour, cream of tartar, and salt in a bowl.

  4. Beat 3/4 cup softened butter and almond paste in a large bowl using an electric mixer until creamy. Gradually add 1 cup white sugar and continue beating until mixture is light and fluffy, about 5 minutes. Beat in eggs one at a time, beating 1 minute after each addition, stir in lemon juice, lemon zest, and vanilla extract. Add flour mixture and beat until batter is just mixed, about 1 minute more, pour into the prepared pan and smooth the top.

  5. Sprinkle remaining 1 tablespoon flour evenly over batter. Spoon the topping over the flour layer.

  6. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.

Recipe Yield

1 9-inch springform pan

Recipe Note

This is a dense, rich cake with a candy-like topping that is easy to make. It freezes really well so you can have a great dessert on hand. Wrap well and store at room temperature up to 2 days or freeze up to 1 month. Crisp it in the oven briefly at 300 degrees F (150 degrees C) for that just-baked taste. Serve with whipped cream and raspberries.

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