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My review
Almond Crunch Pound Cake
475
Valerie Brunmeier
"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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Ingredients
1 h 8 m servings 363Original recipe yields 12 servings (1 9-inch springform pan)
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
- 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.
- Combine 1 1/2 cup flour, cream of tartar, and salt in a bowl.
- 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.
- Sprinkle remaining 1 tablespoon flour evenly over batter. Spoon the topping over the flour layer.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.
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Reviews
Read all reviews 3Most helpful
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Newest
5/17/2018
The almond crunch topping sets this cake apart from other pound cakes. A bit dry and I would bake a few minutes less next time but could be how my oven runs. Make sure you start the testing pr...
4/24/2017
This cake was so delicious! What could go wrong with butter and almond paste, two of my favorite ingredients! It's moist, buttery and melts in your mouth. The surgery topping is an added touch. ...
1/9/2017
1.9.17 I don’t bake often, but this is something that I definitely will make again. This is elegant and the kind of dessert I’d expect to be served at a very nice restaurant. And the whipped...