Indulge in the rich and buttery flavor of this Almond Crunch Pound Cake. The crunchy almond topping adds a delightful contrast to the moist and velvety cake. Perfect for any occasion or as a special treat for yourself!
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup sliced almonds
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
Directions
- Preheat the oven to 350°F and grease a 9x5 inch loaf pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
- Pour the batter into the prepared loaf pan.
- In a small bowl, mix together the sliced almonds, brown sugar, and melted butter. Sprinkle this mixture over the top of the cake batter.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve the almond crunch pound cake and enjoy!
