Cream Cheese Almond Pound Cake |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This cake is so buttery delicious! Add in some dried cranberries or dried cherries for the holidays! Ingredients:
1 1/2 cups butter, softened (no substitutes) |
1 (8 ounce) package cream cheese, soft |
3 1/4 cups sugar |
3 cups flour, sifted |
1/4 teaspoon salt |
1/4 teaspoon baking powder |
6 eggs |
2 teaspoons almond extract |
3/4 cup ground almonds, divided |
Directions:
1. Set oven to 325°F (set oven rack to second-lowest position).
2. Generously grease a tube or bundt pan with softened shortening.
3. Coat/sprinkle the insides of the pan with about 1/4 -1/3 cup ground almonds.
4. In a medium bowl, cream the butter and cream cheese until fluffy.
5. Add in the sugar and beat for about 3-4 minutes.
6. Add in the eggs and extract, beat until well combined.
7. In another bowl, sift together flour, salt and baking powder.
8. Add the flour mixture to the creamed mixture and beat well.
9. Add in about 1/2 cup ground almonds and mix well to combine.
10. Carefully spoon the batter into pan on top of the almonds.
11. Bake for about 1 hour and 15 minutes (careful not to over bake).
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