Brown Sugar Almond Crunch Pound Cake
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.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 401kcal | Carbohydrates: 48g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 258mg | Potassium: 106mg | Fiber: 1g | Sugar: 32g | Iron: 1mg
Servings: 18
Calories: 401kcal