Cold Oven Pound Cake with almond is the dessert you’ve been dreaming of! With its delightfully moist and rich texture, intoxicating almond aroma, and crunch of sliced almonds, this cake is nothing short of a showstopper. Whether you’re hosting a party or just craving something sweet, this cake has got you covered.
There’s no denying that pound cake is one of my favorite desserts in the world. It brings back so many fond childhood memories of baking with all the influential women in my life. Watching the freshly whipped batter turn into a moist, tender pound cake always had me excited!
Even today, I still love making classic good old-fashioned pound cake, but this cold oven triple almond pound cake is something special, y’all! Its soft, buttery texture combined with a hint of almond makes it just perfect.
What is Cold Oven Cake?
This cold oven pound cake is a classic American dessert with a unique twist: the addition of delicious almond flavor. The concept of starting with a cold oven, rather than preheating it, might seem unusual, but it helps achieve an irresistibly moist and tender texture.
The cake itself is rich and buttery, with the sweet almond extract and nutty almond flour melding together to create a deep, complex flavor. Cake flour adds a soft crumb, while the heavy cream enriches the texture. The sliced almonds create just the right crunch, giving the cake an extra layer of texture.
Why is the oven started cold?
Starting the oven cold ensures the cake rises gradually and develops a moister crumb. Although it may sound counterintuitive to what you’ve learned about baking, it really helps the cake become extra tender and moist.
Ingredients & Substitutions
- Sliced almonds: Provide a crunchy contrast to the moist cake. If you’re not a fan of almonds, pecans or walnuts also work well.
- Unsalted butter: An essential ingredient in any pound cake, butter adds a rich, creamy flavor. For a dairy-free option, try your favorite vegan butter substitute.
- Granulated sugar: Essential for the cake’s delicate sweetness.
- Almond extract: This gives the cake its distinctive almond flavor. If you don’t have almond extract, vanilla extract can be used for a more subtle flavor.
- Eggs: Provide structure and moisture to the cake. Make sure they’re large!
- Cake flour: Creates a delicately tender crumb in the cake. You can technically use all-purpose flour, but I think the overall flavor and texture are much better with cake flour. If you don’t have any available, you can make your own cake flour at home.
- Almond flour: Enhances the almond flavor and keeps the cake moist. Substitute almond flour with extra cake flour if it’s unavailable.
- Heavy whipping cream: Adds richness and moisture to the cake. If you don’t have heavy whipping cream, half-and-half cream will work in a pinch.
How to Make A Cold Oven Pound Cake
Step 1: Prepare the Pan
Start by generously spraying your 10-cup Bundt pan with nonstick baking spray. Scatter the sliced almonds evenly in the pan. Don’t worry if many fall to the bottom — that’s part of the charm!
Step 2: Mix the Batter
In your stand mixer, cream together the butter and sugar until the mixture is fluffy and light in color. Next, add the almond extract and eggs one at a time, then slowly incorporate both of the sifted flours. Lastly, pour in the heavy cream until it’s thoroughly mixed into the batter.
Step 3: Bake the Cake
Pour your batter into the prepared Bundt pan and place it in a cold oven. Set the temperature to 325F and let the magic happen for about 1 hour and 20 minutes.
Step 4: Cool and Serve
Once baked, let the cake cool in the pan for about 15 minutes before removing it. Once fully cooled, you can serve it as-is, or dress it up with your favorite toppings.
Serving Suggestions
Elevate the flavors of this cold oven triple almond pound cake with garnishes and toppings like these:
- A dusting of powdered sugar
- Fresh blueberries, blackberries, or raspberries
- A scoop of vanilla ice cream
- A dollop of whipped cream
- Warm berry compote
Recipe Variations
- Extract: Replace the almond extract with vanilla or lemon extract.
- Chocolate: Mix in some chocolate chips for a chocolate pound cake.
- Streusel: Add a streusel topping before baking.
- Jam: Add a swirl of raspberry or blackberry jam to the batter.
- Lemon glaze: Top your cake with a lemon glaze.
Tips and Tricks
- Sift the flour: Always sift your flour for a lighter, more tender cake.
- Cream well: Cream the butter and sugar until it’s very light and fluffy for the best texture.
- Don’t overmix: Don’t overmix your batter! Stop when the flour is just incorporated.
- Room temperature ingredients: Use room temperature ingredients for the best results.
- Check for doneness: Check your cake with a skewer or a toothpick to ensure it’s fully baked. It should come out mostly clean with a few moist crumbs attached.
- Let it cool: Let the cake cool in the pan before removing it to prevent it from breaking.
What To Do with Leftovers
For any leftover cold oven triple almond pound cake, follow these storage instructions:
- Fridge: Pound cake lasts at room temperature for 3 days. Just make sure to keep it in an airtight container.
- Freezer: Once your cake is cooled, wrap it and freeze it for up to 3 months.
- Reheating: If frozen, let the cake thaw at room temperature. You can also warm slices in the microwave for a few seconds.
Additional Recipes
If you enjoyed this cold oven triple almond pound cake recipe, take a peek at some more dessert recipes like these:
Cold Oven Pound Cake with Almond Flavor
Ingredients
- 1/2 cup sliced almonds
- 1 1/2 cups unsalted butter room temperature
- 2 3/4 cups granulated sugar
- 1 tbsp almond extract
- 6 large eggs room temperature
- 2 1/3 cups cake flour sifted
- 2/3 cup almond flour sifted
- 1 cup heavy whipping cream room temperature
Instructions
- Position the oven rack in the middle but do not preheat the oven.
- Liberally coat a 10-cup Bundt pan with nonstick baking spray and sprinkle sliced almonds on the bottom and sides of the pan (it's fine if many fall to the bottom).
- Using a stand mixer, beat butter and sugar on high speed until fluffy and pale, which takes about 4 minutes.
- Reduce the speed to medium, and mix in almond extract and eggs one at a time.
- At a low speed, gradually add sifted flours, scraping down the sides of the bowl halfway through, until just combined.
- Gently pour in the heavy cream and mix for about 30 seconds, then scrape the bowl and mix for another 30 seconds.
- Transfer the batter into the prepared pan. Put the pan in a cold oven and set it to bake at 325F for 1 hour and 20 minutes, or until the cake is deeply golden brown and a skewer inserted into it comes out mostly clean with a few moist crumbs.
- After baking, let the cake cool in the pan for 15 minutes, then remove and allow it to cool completely for about 30 minutes.
- Serve the cake as is or with whipped cream and fresh berries.