Almond Pound Cake
The legend goes that pound cake was named as such because there was a pound of every ingredient used in the making of this dense, lightly sweet cake. Many people, for example, often think of pound cake as something that uses a ton of butter. Today however, both of these pretenses are basically thrown out the window. While pound cake does taste exceptionally buttery, it typically doesn’t use any more or less better than any other basic cake recipe.
Instead, there’s a bit less leavening involved, which makes for a thick cake with less air pockets. Today I’ve put a little twist on the traditional vanilla pound cake and created an almond version. I’m not sure why, but I’ve been a little obsessed with almond flavors lately- I even make a pink ombre almond cake for Mother’s Day this year!
In any case, this is a cross between a pound cake and a coffee cake because I added a crumble topping that incorporated some chopped almonds to create a crunchy bonus to this cake. I also prefer to make less sweet cakes in a loaf pan- since there’s no frosting, you can just slice it right up and it looks like something from the coffee house.
Make sure you don’t over-mix this cake, you want it to end up nice and dense, and if you mix it up too much you’ll end up with a more airy cake. Who needs air pockets when you can just fill them with more cake?
Almond Coffee Cake
For the Cake
- 1 3/4 cup flour
- 1 tsp. baking powder
- Pinch of salt
- 1 stick room temp. butter
- 1 cup sugar
- 3 tbs. unflavored greek yogurt
- 2 eggs
- 2 tsp. almond extract
- 1 tbs. milk
- 1/2 cup whole almonds
For the Crumble
- 2 tbs. brown sugar
- 3 tbs. flour
- Remaining almonds see directions
- 2 tbs. melted butter
Put your almonds onto a cookie sheet, and toast them in the oven at 300 degrees for about ten minutes. Let cool, and then chop the almonds relatively finely.
In a medium bowl mix together the flour, baking powder, and salt. Set aside.
In a large bowl, beat together the butter and sugar until fluffy.
Add in the yogurt, eggs, and almond extract.
Add the flour mixture in two parts, and beat in the milk between the two flour additions. Beat until just combined, do not over mix.
Fold in about 3/4 of the chopped almonds.
For the crumble, mix together the sugar, flour, and remaining chopped almonds. Then, pour the melted butter in, and stir with a fork until crumble forms.
Pour into a loaf pan that has been greased. Sprinkle the entire crumble mixture on top of the cake.
Bake at 350 degrees for 40-50 minutes, or until a toothpick comes out clean.