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