Brown Sugar Almond Crunch Pound Cake
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Brown Sugar Almond Crunch Pound Cake — moist buttery pound cake batter made with brown sugar and rich sour cream glazed over with a delicious almond crunch glaze.
This Brown Sugar Almond Crunch Cake it everything. It is the best southern pound cake made with light brown sugar giving it a hint of caramel and a moist tender crumb from sour cream. A splash of vanilla a a dash of almond extract sends this baby over the moon. And if that’s not enough for you, the buttery almond glaze gives the slightest crunch to each bite. I repeat, this cake is EVERYTHING!
Company’s coming brown sugar pound cake
Brown sugar almond crunch pound cake is the perfect “company is coming” recipe. It’s not very fancy but it makes a grand statement in taste. A seemingly plain pound cake gives a homey feel while still wowing with flavor. It’s a cake that everyone will enjoy. The almond flavored glaze is similar to a Kentucky butter or Louisiana crunch cake. It is simply scrumptious.
More amazing pound cake recipes
Pound cakes are great cakes to make for group gatherings. They are especially nice for people that don’t care for frosting but enjoy a nice glaze. Here are a few of my favorite pound cakes without frosting.
Classic Cream Cheese Pound Cake
Sweet Potato Pound Cake
Banana Bundt Cake
Brown sugar pound cake ingredients
Cake flour– Cake flour can be substituted with all-purpose flour if you don’t have it on-hand. I suggest using cake flour because you get a more tender crumb. Try making your own if you have difficulty finding it.
Light brown sugar
Sour cream– Greek-style full-fat yogurt is a nice substitute for sour cream. Either will add richness to the cake.
Salted butter– I use salted butter in most of my cakes but you can use unsalted butter if you prefer. I think the added salt boosts the flavors of the cake. Try it with unsalted then with salted to see if you like the difference.
Brown sugar pound cake instructions
As most cakes begin, beat the softened butter on medium speed in a stand mixer until airy. It should take 3-4 minutes to achieve. Next, pour in the white and brown sugars and beat for another 2-3 minutes.
Scrape the bowl and add each egg one at a time. Be sure the yolk in incorporated before adding the next. Pour in the vanilla and almond extracts.
Whisk the flour, baking powder, and salt. Scoop half of the flour into the butter. Beat on medium speed until mostly mixed. Scrape the bottom of the bowl to incorporate all of the butter. Add the sour cream and continue on medium speed.
Finally, add the remaining flour. Coat the pound cake pan with baking spray or brush it with homemade pan release. Pour the batter and bake at 325° for 1 hour and 10-15 minutes. Check the cake at the 50 minute mark to avoid over baking. Allow the cake to cool for 15 minutes before turning it out.
To make the glaze, melt the butter in a heavy bottomed saucepan over low heat then add the sugar and water. Bring the mixture to boil stirring consistently. Turn off the heat and add the vanilla and almond extract.
Whole the cake is cooling, poke holes in the bottom and pour a generous amount of glaze to soak in. After cooling for 15 minutes turn the cake onto a baking sheet fitted with a rack. Pour the remaining glaze over the cake.
The almond crunch glaze is optional but I promise that you do not want to pass this up. It’s too easy to make and too good to not do it! You can make it ahead of time and serve it warm on the side with each slice. A scoop of vanilla ice cream or Brown Sugar Whipped Cream is always a bonus.
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Brown Sugar Almond Crunch Pound Cake
- 3 c sifted cake flour (360 grams) properly measured
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 c light brown sugar packed
- 2/3 c granulated sugar
- 1 c sour cream room temp
- 1 1/2 c salted butter softened (3 sticks)
- 5 eggs room temp
- 1 tbsp vanilla
- 1 tbsp almond extract
Almond Crunch Glaze
- 1/2 c light brown sugar
- 1/4 c salted butter
- 2 tbsp water
- 1 tsp vanilla
- 1 tsp almond extract
- Preheat the oven to 325°. Make the glaze by melting the butter over low heat then add the sugar and water. Bring the mixture to boil stirring consistently. Turn off the heat and add the vanilla and almond extract. Set aside until needed.
- Beat the butter on medium speed until fluffy. Next, gradually pour the sugar into the butter. Scrape the bowl down and add one egg at a time followed by the vanilla and almond extracts.
- Whisk the flour, salt, and baking powder. Beat in half of the flour. Scrape the bowl down then mix in the sour cream followed by the remaining flour.
- Pour the batter into a prepared bundt pan and bake for 1 hour and 15 minutes. Check the cake at the 50-minute mark to avoid over-baking. Remove the cake and poke holes to pour half of the almond crunch glaze. Rest the cake for 15 minutes before removing it from the pan and cooling it on a wire rack. Pour the remaining sauce over the cake.