Welcome to Friday my friends! Today I have another classic treat for you just in time for the weekend. Get your grocery list together and your printer going becaue this is one recipe you won’t want to miss out on. This Almond Pound Cake is so devine it is sure to dress up your Spring menu!
- 1 pound (3 1/4 cups) all-purpose flour
- 1 1/2 teaspoon coarse salt
- 1 pound (4 sticks) soft unsalted butter
- Pam for baking cooking spray
- 1 1/4 teaspoon Almond extract
- 9 eggs at room temperature
- 1 large package frozen mixed berries
- fresh whipped cream
- Preheat oven to 325 degrees. Spray generously and evenly a large bundt pan with the baking spray.
- Combine flour and salt in a bowl and set aside.
- Cream butter and sugar in a stand mixer with the paddle attachment on high speed until pale and fluffy, about 8 minutes. Scrape down the sides of bowl. Reduce speed to medium and add the almond extract.
- Add eggs, one at a time, mixing thoroughly after each and scraping down the sides. Reduce speed to low and add the flour mixture in 4 additions, mixing until just incorporated, do not over beat.
- Pour batter evenly in the prepared pan and tap on counter to ensure even spread and smooth top.
- Bake until a tester inserted in center comes out clean, about an hour, give or take a couple minutes.
- Let cool in pan for 30 minutes and remove onto wire rack to completely cool.
- Place frozen berries in a sauce pan covered over medium heat. Cook until completely warmed through, about 10 minutes.
- To make whip cream, with handheld mixer whip 1 cup very cold heavy cream and 1 tablespoon sugar on high until stiff.
- Serve cake with whipped cream and berry sauce.
- Can be stored covered for up to one week.
- Days two and later, if too dense, heat per slice in microwave for 10 seconds on high before serving. Fresh berries and vanilla ice-cream are always a fabulous option!
As the name suggests, pound cake is traditionally done on a 1:1:1:1 ratio, in other words, a pound each of flour, butter, sugar and eggs. Nowadays some like to make the pound cake slightly different from the traditional recipe by cutting down on the amount of some of the ingredients. I prefer to stick to the classic technique. The end result is a slightly dense cake that absorbs this fantastic mixed berry sauce! The rich buttery-almond flavor is exquisite and the whip cream just brightens it all up. Enjoy!
Have a fabulous weekend!