This almond cream pound cake is incredible - the flavor is delicate and texture is tender!
2 cups (4 sticks) unsalted butter, room temperature
4 cups granulated sugar
1 tbsp vanilla extract
2 tbsp almond extract
1 teaspoon baking powder
1 teaspoon salt
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
1 cup heavy whipping cream, room temperature
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extracts, baking powder, salt, and 1/2 cup flour, beat until combined. With the mixer running at low speed, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add 2 cups of flour, beating until it just disappears. Slowly drizzle in half the cream with the mixer running on low. Beat in the rest of the flour, then drizzle in the remaining cream. Scrape the bottom and sides of the bowl and beat for another 15 seconds on medium speed. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 to 2 1/4 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.
Almond Cream
2 cups (1 pint) heavy whipping cream
1/2 cup powdered sugar
2 teaspoons almond extract
1 teaspoon vanilla extract
3 tablespoons instant vanilla pudding mix powder
4 cups slivered blanched almonds, lightly toasted
Add cream, sugar, and extracts to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until soft peaks form. Whisk in pudding mix powder for 15 seconds or until thickened. Frost cake, then apply slivered almonds. Aim to serve within the same day as applying the frosting, and refrigerate the cake if left out for more than 3 hours.
