ALMOND CREAM CHEESE POUND CAKE

Almond Cream Cheese Pound Cake image

Provided by Debbie Bankston

Categories Cakes

Time 1h5m

Number Of Ingredients 14

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2 large eggs, room temperature
2/3 c sugar
1/3 c brown sugar, firmly packed
1 stick butter softened
4 oz cream cheese
1 c self rising flour
1/4 c almond flour
2 tsp vanilla extract
2 oz heavy whipping cream room temperature
1/2 stick butter softened
1/3 c sugar
1/3 c brown sugar, firmly packed
1 Tbsp water
1/2 Tbsp vanilla extract

Steps:

1. Grease and flour 2 small or 1 large loaf pan. Measure self rising flour and almond flour, mix and set aside. Preheat oven to 325%
2. In a large mixing bowl using an electric hand mixer, beat the butter and cream cheese well, add both sugars, beat well until fluffy, about 3 minutes. Add eggs one at a time beating well after each, scrape sides as needed.
3. Add the flour mixture and room temperature heavy whipping cream alternately, ending with flour. Scrape down sides as needed. Add vanilla extract and mix in well.
4. Pour into prepared pans, tap gently on counter top. I place my loaf pans onto a small baking pan then place into preheated oven.
5. Bake for approximately 50 minutes and check with a cake tester,tester should come out clean. I checked mine at 45 and them removed at 50 minutes.
6. Prepare the glaze just before done time by putting 1/2 stick butter, both 1/3 cups of sugars and 1 Tablespoon water over medium heat and bring to boil stirring constantly to melt sugar and butter until smooth. Remove from heat and add vanilla extract, stir well. Set aside.
7. Once cakes are removed from oven, gently poke small holes into cakes, gently spread approximately 3 Tablespoons of glaze over each loaf, let sit in pan about 15 minutes. Carefully remove from pans, place onto cake plate and add remaining glaze (reheat if needed)
8. Note: if you don't care for the grittiness of brown sugar glaze you can use just granulated sugar 2/3 cup to make a glaze.