Cream Cheese Almond Pound Cake
Indulge in the rich, buttery decadence of this Cream Cheese Almond Pound Cake, a dessert that combines classic Southern charm with a nutty twist. Made with real cream cheese for a velvety texture and enhanced with the warm flavors of almond and vanilla extracts, this pound cake is perfectly moist and irresistibly fragrant. The golden-baked exterior, crowned with a sprinkling of crunchy sliced almonds, adds a delightful contrast to the tender crumb inside. This show-stopping cake, baked to perfection in a bundt pan, is ideal for any gathering, whether served simply on its own or paired with fresh berries, whipped cream, or an almond glaze. With just 20 minutes of prep time and a slow, steady bake, this recipe guarantees a stunning homemade dessert that tastes as good as it looks. Perfect for brunches, celebrations, or a cozy afternoon treat!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 8 ounces Cream cheese
- 2.5 cups Granulated sugar
- 6 Large eggs
- 3 cups All-purpose flour
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
- 0.5 cup Sliced almonds
Instructions
Preheat your oven to 325°F (163°C) and grease and flour a 10-inch bundt or tube pan.
In a large mixing bowl, beat the unsalted butter and cream cheese with an electric mixer on medium speed until smooth and creamy, approximately 2-3 minutes.
Gradually add the granulated sugar to the butter and cream cheese mixture, beating on medium speed until the mixture is light and fluffy, about 4-5 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Stir in the vanilla extract and almond extract until evenly distributed.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Sprinkle the sliced almonds evenly over the top of the batter.
Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
Slice and serve as is, or pair with fresh berries, whipped cream, or a drizzle of almond glaze for an extra touch.
Nutrition Facts
Calories |
5654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.6 g | 310% | |
| Saturated Fat | 113.6 g | 568% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1593 mg | 531% | |
| Sodium | 2335 mg | 102% | |
| Total Carbohydrate | 807.7 g | 294% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 512.2 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 666 mg | 51% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 1654 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
