Email to Shareen k      

Recipe Categories: FOODCRAZY's HOME PAGEAppetiser-spreaddip Appetisers Asian BarCookies basics Beverage bread BREAKFAST Brownies cake Cakes CAKESandPIES cakesusingcakemix CANDY CASSEROLES Cheesecake Chicken-maindish COOKIES CROCKPOT DESSERTS Egglesscake EGGS FISHandSEAFOOD Frosting Lemondeserts MainDish MEATS Mexican Muffins Pasta PASTRIES Pie Pie-Savoury PIZZA PorkChops POULTRY Rice salad-dressings salad-seafood SALADandDRESSING Sandwich SAUCES SavouryPie Scones Seafood-maindish sides sides-potato sides-vegetable SOUPSandSTEWS Sweetbreads TARTSandPIES Thai VEGETABLES VEGETARIAN

Almond Butter Crusted Pound Cake (T&T)




Source of Recipe


Posted by LuAnn for CNC. Source: Adapted from “Bon Apetit" magazine, December, 1982


Recipe Introduction


A dense, yet tender loaf cake, surrounded by a flavorful almond butter crust. This cake tastes best, I've found, if wrapped and allowed to stand overnight before slicing.


List of Ingredients




ALMOND BUTTER CRUST:
1/3 cup butter, at room temperature
1/2 cup firmly packed light brown sugar
3/4 cup flour
1 cup chopped almonds (about 4 ounces)

POUND CAKE:
1/3 cup butter
1 (3-ounce) package cream cheese, at room temperature
1/2 cup sugar
2 eggs
2 teaspoons vanilla extract
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt


Recipe



Preheat the oven to 350 degrees.

To make the Almond Butter Crust: Using an electric mixer, cream the butter with the brown sugar until light and fluffy. Add the flour and mix until crumbly. Stir in the almonds. Pat the mixture evenly over the bottom and halfway up the sides of a 4 1/4x8 1/2-inch loaf pan. Set aside.

To make the Pound Cake: Using an electric mixer, cream the butter and cream cheese with the sugar until smooth. Blend in the eggs and vanilla. Mix in the flour, baking powder and salt. Spoon the batter into the crust-lined pan.

Bake in the preheated oven (350 degrees) for about 45 minutes or until a cake tester inserted in the center of the cake comes out clean. Place the pan on a rack to cool. After cooled, run a knife between the cake and pan. Invert the cake onto a serving platter. (The almond crust will be on the top). Use a sharp, serrated knife to slice thinly.

Yield: 1 (4 1/4x8 1/2-inch) Cake