Raspberry Almond Pound Cake
While we adore a traditional pound cake, there's no harm in adding a touch of sophistication. This particular recipe incorporates almond flour and extract to impart an exquisite almond flavor, and to further enhance its appeal, the cake is adorned with a luscious glaze and a generous sprinkling of almonds. Inside, you'll discover delightful bursts of tangy raspberries, adding a refreshing tartness. This stunning cake is perfect for both indulgent desserts and delightful midday treats.
Ingredients
- Cooking spray
- 1 1/2 c. all-purpose flour
- 3/4 c. almond flour
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 c. (2 sticks) butter, softened
- 1/2 c. granulated sugar
- 1/2 c. packed brown sugar
- 3 large eggs
- 1 tsp. almond extract
- 3/4 c. yogurt
- 1 (6-oz.) container raspberries, washed and dried well
FOR THE GLAZE
- 1/2 c. powdered sugar
- 1 tbsp. milk
- 1/4 c. toasted sliced almonds
Instructions
- Preheat oven to 350° and grease a loaf pan with cooking spray. In a large bowl, whisk together flours, baking powder, and salt.
- In another large bowl using a hand mixer, beat butter and sugars together. Add eggs, one at a time, beating well after each addition, then add almond extract. Add dry ingredients and mix until just a few dry spots remain. Add yogurt and beat until just combined.
- Add about half of the batter to prepared loaf pan. Top with raspberries in an even layer, then top with remaining batter and spread into an even layer.
- Bake until a toothpick inserted in the middle comes out clean, about 1 hour and 20 minutes. Let cool completely, then turn out onto a platter or cutting board.
- In a small bowl, combine powdered sugar and milk. Spread glaze over cooled pound cake and top with toasted almonds. Let glaze set for 10 minutes before slicing.
Nutrition
Calories: 463kcalCarbohydrates: 44gProtein: 8gFat: 28gSaturated Fat: 13gTrans Fat: 1gCholesterol: 107mgSodium: 168mgPotassium: 205mgFiber: 3gSugar: 29gCalcium: 104mgIron: 2mg
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