|Almond Poundcake with Almond Glaze|
For the Cake:
2C AP Flour
1C Almond Meal
¼t Baking Soda
Pinch of Salt
2 Sticks of Unsalted Butter, Softened
1t Vanilla Extract
1 ½t Almond Extract
8oz of Almond Paste, Room Temperature
1C Sour Cream
For the Glaze:
2C Confectioners’ Sugar, Sifted
1t Pure Almond Extract
1. Preheat the oven to 350 degrees and spray 2 loaf pans with Pam and set aside.
2. In a standing mixer, cream together the butter and almond paste until light and fluffy. Pour in the sugar and mix until smooth. Add in eggs, one at a time, mixing each one thoroughly until completely incorporated before adding the next egg. Then add in the vanilla and almond extract.
3. In a separate bowl, whisk together the AP flour, almond meal, baking powder and salt. Add half of the flour mixture to the wet mixture, then add the sour cream, and then finished with the remaining flour mixture. Pour the batter into the prepared bundt pans and bake for about an hour or until a toothpick is inserted and it comes out clean. Let it cool in the pan for 5-10 minutes before turning the cake out onto a plate, and then let it cool completely before drizzling the glaze.
4. In a bowl, whisk together the confectioners’ sugar, milk, and extract until incorporated and creamy. Once the glaze has come together, pour or drizzle it on top of the cooled cake. Let the glaze harden before cutting.
*To make the almond meal, blend whole almonds in a food processor until completely pulverized; however, it will be chunky, which I thought gave it great texture. You can change the recipe to 1 ½C AP Flour and ½C Almond Meal or no Almond Meal at all.