Almond Crunch Pound Cake

Name: Almond Crunch Pound Cake
Prep time: 20 min
Cook time: 48 min
Total time: 68 min
Ingredients: 0.5 cup slivered almonds; 0.33333334326744 cup white sugar; 0.25 cup unsalted butter; 1 tablespoon milk; 1.5 cups all-purpose flour; 0.5 teaspoon cream of tartar; 0.5 teaspoon salt; 0.75 cup unsalted butter, softened; 0.33333334326744 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

4.7

(6)

5 Reviews

3 Photos

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.

Recipe by Valerie Brunmeier

Published on June 19, 2020

3

Prep Time:

20 mins

Cook Time:

48 mins

Total Time:

1 hrs 8 mins

Servings:

12

Yield:

1 9-inch springform pan

Jump to Nutrition Facts

Ingredients

Topping:

½ cup slivered almonds
⅓ cup white sugar
¼ cup unsalted butter
1 tablespoon milk

Cake:

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

Directions

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.

Nutrition Facts (per serving)

363	Calories
21g	Fat
39g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 363
% Daily Value *
Total Fat 21g	27%
Saturated Fat 11g	53%
Cholesterol 103mg	34%
Sodium 124mg	5%
Total Carbohydrate 39g	14%
Dietary Fiber 1g	4%
Total Sugars 23g
Protein 6g
Vitamin C 1mg	4%
Calcium 40mg	3%
Iron 1mg	7%
Potassium 118mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.