Crunchy Pound Cake

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“I love the topping on this!”
1hr 15mins
20 slices

Ingredients Nutrition


  1. Do not preheat oven.
  2. Grease a 12-cup tube pan.
  3. In a small bowl, blend all the topping ingredients with a fork and press into the bottom of the prepared pan; set aside.
  4. In a large mixing bowl, blend the butter and sugar on low speed and beat until light and fluffy (approximately 5-6 minutes).
  5. Add the eggs one at a time, beating well after each addition. Slowly stir in the sifted flour. Add the vanilla extract.
  6. Pour the batter into the prepared pan and bake for 1 hour at 325°F, or until a cake tester inserted in the center comes out clean.
  7. Cool the cake in the pan for at least one hour.
  8. Invert the pan over a cake plate, cake should slide out nicely with a beautiful crunchy top!

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