Almond-Cream Cheese Pound Cake from Scratch
- Ready In:
- 1hr 50mins
- Ingredients:
- 10
- Serves:
-
16
ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 1⁄2 cups unsalted butter, softened
- 1 (8 ounce) package cream cheese, softened
- 2 3⁄4 cups sugar
- 8 eggs, lightly beaten
- 1 1⁄2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 3⁄4 cup sliced almonds
directions
- 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.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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