Almond Crunch Pound Cake
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
45
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Slivered Almonds1 cup
White Sugar1 tbsp
Milk1 tbsp
All-Purpose Flour1 tsp
Cream Of Tartar1 tsp
Salt1 cup
Almond Paste1 tbsp
Lemon Juice (fresh)1 tsp
Lemon Zest1 tsp
Vanilla ExtractDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and flour a 9-inch springform pan
3
Combine slivered almonds, 1/3 cup white sugar, 1/4 cup butter, and milk in a small saucepan over low heat; cook and stir until butter is melted and mixture is smooth, 3 to 4 minutes
4
Remove topping from heat
5
Combine 1 1/2 cup flour, cream of tartar, and salt in a bowl
6
Beat 3/4 cup softened butter and almond paste in a large bowl using an electric mixer until creamy
7
Gradually add 1 cup white sugar and continue beating until mixture is light and fluffy, about 5 minutes
8
Beat in eggs one at a time, beating 1 minute after each addition; stir in lemon juice, lemon zest, and vanilla extract
9
Add flour mixture and beat until batter is just mixed, about 1 minute more; pour into the prepared pan and smooth the top
10
Sprinkle remaining 1 tablespoon flour evenly over batter
11
Spoon the topping over the flour layer
12
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes
13
Cool on a wire rack