Ingredients for Cream Cheese Almond Pound Cake
- 1 cup (2 sticks) softened unsalted butter
- 8 ounces (225g) cream cheese, softened
- 2 cups (400g) granulated sugar
- 3 cups (360g) all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 4 large eggs
- Almond Extract
- 1/2 cup (60g) ground almonds + 1/4 - 1/3 cup (30-40g) for coating the pan
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How to Make Cream Cheese Almond Pound Cake
- Preheat oven to 325°F (160°C).
- Generously grease a 10-inch tube or bundt pan with softened shortening.
- Coat the inside of the pan with 1/4 - 1/3 cup (30-40g) ground almonds, ensuring even coverage.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 8 ounces (225g) cream cheese until light and fluffy.
- Gradually add 2 cups (400g) granulated sugar, beating for 3-4 minutes until well combined and light.
- Beat in 4 large eggs one at a time, followed by 1 teaspoon almond extract, mixing until just incorporated.
- In a separate bowl, whisk together 3 cups (360g) all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1/2 cup (60g) ground almonds.
- Carefully pour the batter into the prepared pan.
- Bake for 95-105 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 90-minute mark.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
178 g
Sugar
2648g
Fat
1156g
Carbs
321g
