Clearly I don’t have a New Year’s Resolution to eat less baked goods. This past weekend my mind was consumed with visions of pastries to accompany my lonely coffee. The only difference between now and last month’s holiday decadence is I’m now craving treats that are lighter and subtly sweet rather rich goodies slathered in cream cheese frosting (okay that actually still sounds delicious). So I decided on almond pound cake, which is exactly what I wanted. It turned out delightfully crispy on the outside, moist and not-too-dense on the inside, perfectly sweet, and deliciously nutty. It accompanies coffee like a long-distance best friend (as in they may not see each other often but when they do it’s a pairing of heavenly dreams). If there’s such a thing as a Pastry of the Month, then may I be so bold as to anoint this almond pound cake as Miss January?

almond pound cake

 

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Author: Lesleigh

Ingredients

• 1½ cups all-purpose flour
• 1½ cups cake flour
• ¼ teaspoon baking soda
• ¼ teaspoon sea salt
• 1 cup almond meal (or finely ground almonds)
• 14 tablespoons unsalted butter, room temperature
• 1½ cups granulated sugar
• ½ cup + 1 tablespoon confectioners' sugar
• 6 eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1½ cups Greek yogurt

Instructions

1. Pre-heat oven to 350 degrees. If making your own almond meal, toast the almonds on a sheet for 10 minutes and let cool before grinding in a food processor or blender. Butter and flour a bread loaf pan.
2. Sift together the flours, baking soda, and salt. Then stir in the almond meal/ground almonds (but leave one tablespoon out prior to combining).
3. In the bowl of a stand mixer, beat the butter, granulated sugar, and ½ cup confectioners' sugar until fluffy. With the mixer on low, add in one egg at a time. Then add in the extract. Then the yogurt until just combined.
4. Slowly add the flour mixture to the wet ingredients.
5. Once combined pour into the prepared loaf pan. Combine remaining tablespoon of confectioners' sugar and almond meal; sprinkle onto batter.
6. Bake for 75-90 minutes (depending on oven) until a fork comes out nearly clean. Remove from oven and let cool completely before removing from pan. Sprinkle with more confectioners' sugar and serve.

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