Cold Oven Pound Cake with Almond Flavor
This cold oven pound cake with almond flavor starts in a cold oven, rather than preheating it, which helps achieve an irresistibly moist and tender texture.
Servings 16 servings
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.
Notes
Cake can be stored for up to three days in an airtight container.
*Cake may rise above pan’s edge during baking (but won’t spill over), but will shrink back down once cooled.