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Almond Crusted Pound Cake on plate

Almond Crusted Pound Cake

The almonds in the crust of this rich pound cake make an incredible cake. Inside is moist tender and irresistible.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes

Ingredients

  • ¼ stick butter very soft at room temperature
  • 1 ½- 2 cups raw sliced almonds
  • ¼ cup almond flour
  • 3 cups cake flour
  • ½ tsp baking soda
  • 2 sticks of butter if using unsalted add a pinch of salt at room temp.
  • 3 cups sugar
  • 1 cup sour cream
  • 6 eggs at room temperature
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla bean paste or a second tablespoon vanilla if you don’t have any paste.

Powdered sugar for finishing

Instructions

  1. Preheat oven to 325°.

  2. Spread the softened butter evenly and thickly over the entire surface of a 12 cup Bundt pan, this works great with the original design or one that doesn’t have many intricate ridges. It may be messy, but you can use your hands to make sure the surface is completely covered thickly with butter.

  3. Sprinkle the sliced almonds over the entire buttered surface, try to cover as much as possible using the butter as glue. Press into the butter on the sides to completely cover the inside a much as possible. Sprinkle ¼ cup of the sliced almonds around the bottom of the coated pan to add even more almonds. Reserve about a ½ cup of the almonds to sprinkle on the filled cake before baking.

  4. Combine flour, almond flour, and baking soda in a small bowl and set aside.

  5. In a mixer, cream butter and sugar for several minutes until the sugar has dissolved into the butter a bit, and the mixture has become very light. The sugar will not dissolve completely.

  6. Add the eggs one at a time, beating well and making sure each egg has completely incorporated before you add the next egg Scraping down the side of the bowl with a spatula between each addition. The idea is to add as much air as possible.
  7. Briefly beat in ½ of the flour mixture. Mixing until the flour has just been mixed in.
  8. Scrape down the side of the bowl Add in the sour cream, vanilla, and vanilla bean paste if using. Beat until just combined.
  9. Beat in the remaining flour, just until thoroughly combined. Try not to overwork the batter.
  10. Spread the batter into the prepared pan, be careful and try and not dislodge the almonds.
  11. Sprinkle the reserved ½ cup of sliced almonds over the batter to completely enrobe the batter in almonds.
  12. Tap the pan against the counter to get rid of any big bubbles.
  13. Place into the preheated oven. Bake for 1 hour and 10- 20 minutes, or until an inserted toothpick comes out clean. Check after the 1-hour mark to see if the cake is made by inserting a toothpick or cake tester. Continue to bake until the tester comes out clean. Or the cake bounces back and is golden when lightly pressed.
  14. Cool in pan 10 to 15 minutes and then invert and unmold onto a rack to cool completely.

Recipe Notes

Dust with powdered sugar if you want to be fancy, but this cake is delicious, just plain.