I pretty much love anything made with almonds…Danishes, croissants, cookies, cakes, milk, etc. And of course almond themselves are wonderful to snack on. Their health benefits are pretty vast. To name a few… they are a great source of Vitamin E, they are packed with protein, they are gluten free and snacking on them can help curb other cravings. So, when I had half a pack of Odense Almond Paste left over from a previous recipe I knew I had to put it to good use and what better use than an Almond Pound Cake… something simple but yet so satisfying.
To begin I beat 2 sticks of butter until they were creamy, then gradually added in 2 cups of sugar and continued beating the mixture until it was light and fluffy. I then added in an 8 oz. package of cream cheese, vanilla extract and the almond paste, which I crumbled.
Following that I added in 6 eggs one at a time, beating well after each addition.
And finally I added in 2 cups of flour that I whisked together with baking powder and salt. I beat the batter until it was well blended and then stirred the mixture a few times with a rubber spatula to ensure all of the ingredients were well combined.
I then poured it into a prepared tube pan. To prepare the pan I sprayed it with a baking spray that contains flour.
After baking the cake in a 325 F preheated oven for 55 minutes it came out perfect and smelled amazing.
I let the cake cool in the pan for 10 minutes and then removed it and let it cool completely on a wire rack.
I couldn’t wait to slice it into it and I wasn’t disappointed. This was the perfect comfort dessert for the cold weather this winter has brought. It had the dense familiarity of a pound cake while still being moist and a hint of almond flavoring thanks to the almond paste.
Almond Pound Cake – Adapted from here
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
1 8oz. package cream cheese, at room temperature
4 oz. almond paste, crumbled
1 tsp, vanilla extract*
6 eggs, at room temperature
2 cups flour
1 tbsp. baking powder
1 tsp, salt
*For an extra dose of almond flavor use almond extract
1. Preheat the oven to 325 F. Grease and flour (or spray with a baking spray that includes flour) a fluted tube or tube pan.
2. Combine flour, baking powder and salt in a medium bowl and set aside.
3. Beat butter in a large bowl with an electric mixer on medium speed until creamy. Gradually add sugar, beating well after each addition. Continue beating until the mixture becomes light and fluffy. Add the cream cheese, almond paste and vanilla extract and beat for another minute. Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture and beat until well blended.
4. Pour the batter into the prepared pan and bake for about an hour or until golden brown and a cake tester comes out clean. Cool 10 minutes in the pan and then remove and let it cool completely on a wire rack.
3 thoughts on “Almond Pound Cake”
Looks delicious, Frances! I love the flavor almond paste lends baked goods. So yummy!