Almond Pound Cake
- Slivered blanched almonds, 1 c.
- Unsalted butter, 1 c. at room temperature
- Granulated sugar, 2 c.
- Eggs, 6
- Vanilla extract, 1 1/2 tsp
- Almond extract, 1/2 tsp
- Flour, 3c.
- Baking soda, 1/4 tsp
- Salt, 1/4 tsp
- Sour cream, 1 c.
- Sliced almonds, 1/2 c. (optional)
- Powdered sugar
Preheat oven to 350, w/ rack in middle. Butter & flour a 10″ bundt pan or two 8.5×4.5″ loaf pans. In a food processor, process the slivered almonds until finely ground
In large bowl, use electric mixer on medium to beat together the butter and granulated sugar until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts. In another bowl, sift flour, baking soda and salt. Add the dry ingredients to the wet ingredients in 2 additions, alternating with the sour cream and beating on low speed after each addition until smooth. Stir in the ground almonds. Spread the batter evenly in the prepared pans(s). If using loaf pans, sprinkle with sliced almonds.
Bake until cake is golden and a toothpick inserted into the center comes out clean, 1 – 1 1/4 hours. Let cool in the pan on a wire rack for 10 minutes, then invert the cake on the rack and lift off the pan. Let cake cool completely, dust the top with powdered sugar
Cut into slices and serve.