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Ingredients
| all-purpose flour (unsifted): 4 cups |
| baking powder: 1 tsp |
| salt: 1/4 tsp |
| unsalted butter: 1 1/2 cups (softened) |
| cream cheese: 1 8oz package (softened) |
| granulated sugar: 2 3/4 cups |
| eggs: 8 (lightly beaten) |
| almond extract: 1 1/2 tsp |
| vanilla extract: 1 tsp |
| almonds (sliced): 3/4 cup |
Almond-Cream Cheese Pound Cake from Scratch
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
80 min -
Servings
16 serving(s)
Tags
- Heat oven to 325°F Spray fixed-bottom 9 1/2- or 10-inch tube pan with cooking spray. Line bottom with parchment paper; spray paper.
- Whisk flour, baking powder and salt in medium bowl. Beat butter and cream cheese in large bowl at medium speed until combined. Beat in sugar 3 minutes or until light and fluffy. Beat in eggs in 3 parts, beating well after each addition. At low speed, beat in almond extract and vanilla until blended. Slowly beat in flour mixture just until incorporated. Spoon batter into pan; sprinkle with almonds, pressing gently into batter.
- Bake 1 hour 15 minutes to 1 hour 20 minutes or until wooden skewer inserted in center comes out clean. Cool on wire rack 20 minutes. Run small knife around edges and tube; invert cake onto wire rack. Remove parchment paper; turn almond-side up. Cool completely. (Cake can be made 3 days ahead.) Store at room temperature.