Recipes Desserts Nut Dessert Recipes Almond Dessert Recipes Almond Crunch Pound Cake 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 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 3 3 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. I Made It Print Nutrition Facts (per serving) 363 Calories 21g Fat 39g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved