ALMOND AND BUTTERMILK POUND CAKE
I’m a sucker for simple desserts that you can pair with fruit or ice cream. These little pound cakes can be dressed up or just toasted with a little butter for breakfast. The almond flavor gives it personality. Perfect for tea time with some clotted cream on the side.
Pounding it out:
- 2 cups all-purpose flour sifted
- 2 t. baking powder
- ½ teaspoon salt
- ½ c. butter
- 1/3 c. white sugar
- 1/3 c. brown sugar
- 3 egg yolks
- ½ t. almond extract extract
- ½ t. vanilla extract
- 2/3 cup buttermilk
- 1 T. melted butter
- ¼ c. sliced almonds
- Preheat oven to 350 degrees F . Grease one 6 or 7 inch spring form cake pan.
- Sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter with sugar. Mix in the egg yolks, one at time, beating well after each addition. Stir in the almond and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
- Bake in preheated oven for 45-50 minutes, or until a toothpick comes out clean and the cake begins to pull away from the side of the pan.
- In the last 15 minutes of cooking, baste with a little melted butter and sprinkle with the almond slices.
- Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Dust with powdered sugar.