Almond-Butter-Crusted Pound Cake

This delicious recipe is from The Fanny Farmer Baking Book.

Equipment:

• Mixing bowl
• 8" x 4" x 2.5" loaf cake pan
• Serving plate

Almond-butter crust:

• 6 tablespoons (3/4 stick) butter
• 1/2 c. light brown sugar
• 1/4 c. flour
• 1 c. sliced almonds

Pound cake batter:

• 2 eggs (room temperature)
• 6 tablespoons (3/4 stick) butter
• 3 ounces cream cheese (room temperature)
• 1/2 c. sugar
• 1/4 tsp. salt
• 1/2 tsp. baking powder
• 2 tsp. vanilla extract

Instructions:

• Preheat oven to 350 deg. F.
• Beat butter and sugar for crust in mixing bowl until well blended
• Blend in flour until crumbly
• Stir in almonds
• Pat mixture evenly over bottom and sides of loaf pan
• Beat butter, cream cheese, and sugar for cake until smooth and blended
• Crack eggs into batter, beat well
• Beat in flour, salt, and baking powder
• Add vanilla, beat until smooth and well blended
• Spoon batter into crust-lined pan
• Bake for 50 to 60 minutes at 350 deg. F
• Cool on rack
• Run knife between crust and sides of pan
• Turn onto serving plate
• Serve in thin slices with whipped cream

Options:

• Toast almonds lightly in microwave or in toaster
• Substitute plain Greek yogurt for cream cheese