Almond Pound Cake

Super moist, lightly sweetened and perfect with coffee.

Almond pound cake

Ingredients:

1 ½ cups cake flour

1 tsp baking powder

½ tsp salt

1 ¼ cups sugar

4 large eggs, room temperature

1/2 cup slivered almonds

1.5 tsp vanilla extract

1.5 tsp almond extract

16 tbs unsalted butter, melted and hot

Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 9 x 5 inch loaf pan. Whisk flour, baking powder, and salt together in bowl.

Process sugar, eggs, 1/4 cup almonds, vanilla, and almond extract in food processor until combined, about 10 seconds. With processor running, add melted butter in steady stream until incorporated. Pour mixture into large bowl.

Sift flour mixture over egg mixture in 3 additions, whisking to combine after each addition until few streaks of flour remain. Continue to whisk batter gently until almost no lumps remain.

Transfer batter to prepared pan and smooth top. Sprinkle remaining slivered almonds over batter. Wipe any drops of batter off sides of pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out with few moist crumbs attached, 50 minutes to 1 hour, rotating pan halfway through baking.

Let cake cool in pan on wire rack for 10 minutes. Run small knife around edge of cake to loosen, then flip cake out onto wire rack. Turn cake right side up and let cool completely before serving.