This almond pound cake is what happens if your favorite pound cake and your favorite angel food cake got together and had a baby. It’s stable, holds together well for a Nordic Ware bundt pan and is perfect alone or with your favorite fruit topping.
With the versatility of a great pound cake, you can use it for strawberries and cream, like a strawberry shortcake. Lightly heat some raspberry jelly then drizzle overtop.
You’ve got the best of angel food and pound cake in one. You are only limited by your own creativity. Mom says to cut it in cubes, freeze and serve it with hot chocolate sauce. Mom knows best!
- Sifting the Flour
- Nordic Ware Bundt Pan
- Special Instructions for Nordic Ware Bundt Pan
- What if you don’t have a bundt pan?
There are a lot of things that need to be done in order to make a delicious pound cake. I did the research so you don’t have to!
There aren’t many ingredients for pound cake so most of the things will be in your pantry already. This makes pound cake the best dessert, even when you didn’t plan ahead.
Perhaps the only unusual thing to our regular groceries is the liquid egg whites. It was my first time using them.
All Purpose Flour. Use regular flour, nothing special here. Sift the flour and baking powder together. You don’t want the baking powder to settle in a lump and you want your flour to be as light as possible.
Butter. I probably would have used unsalted butter but we didn’t have any on hand. If you want to use unsalted butter, add about ½ teaspoon salt when you add the sugar. Make sure the butter is softened, but not melted.
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Eggs. You may say that I cheated by using liquid eggs from a carton. But, honestly, this is genius. This recipe uses over a cup of egg whites which means that 12-14 yolks would need a home.
Flavoring. I’ve used a little bit of our homemade vanilla but the main attraction for almond pound cake is the almond. This cake is versatile so, if you like a different flavoring, like lemon, use it here instead of almond.
Baking Spray. It’s really important not to use plain cooking spray. You need the one with flour and oil together. If you don’t have baking spray, you can grease and flour the pan instead.
Sifting the Flour
We have a metal sifter but it’s annoying and difficult to clean. Nobody needs that!
Even though this step may seem like it doesn’t matter, it does. Don’t skip it!
My preferred method of sifting is to use a fine mesh strainer over a bowl. Just gently tap it until all the flour has gone through.
Nordic Ware Bundt Pan
This bundt pan is different than regular bundt pans. It’s heavy and thick, more like an iron skillet. It requires some alteration of your oven temperatures.
The design is called Bavaria Bundt Pan. We bought it at QVC. If you are also a QVC shopper, they have many different designs that would work equally well.
Special Instructions for Nordic Ware Bundt Pan
Follow the instructions carefully for success because your cake could turn out like a brick. Fair warning!
- Use Baking Spray, not cooking spray.
- Spread the baking spray with a pastry brush to get into all the crevices.
- Add the batter in spoonfuls, making sure not to fill over ¾ of the pan.
- Tap by dropping a short distance onto a potholder to remove air pockets.
- Bake slowly in a low temperature oven.
- Allow to cool on wire rack for ONLY TEN MINUTES before removing.
What if you don’t have a bundt pan?
If you don’t have this type of bundt pan, increase the oven temperature by 50 degrees. For example, 40 minutes at 275℉ then 40 minutes at 325℉.
Tube pans and regular bundt pans are easier for adjusting the times and temperatures.
I’m on a quest to make this Strawberry Tiramisu recipe, so I plan on trying this out in loaf pans soon. I’m pretty sure it’s enough to fill two loaf pans.
The recipe uses Sara Lee Pound Cake, but I really think this Almond Pound Cake will be perfect. I just need to get the right shape for slicing.
Almond Pound CakeTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- Nordic Ware 10 cup Bundt Pan
- Pastry brush
- 3 ¾ cups All Purpose Flour
- 1 ½ teaspoons Baking Powder
- 1 ¾ cups Butter, 3 ½ sticks, softened
- 2 cups Sugar, granulated
- 1 ¼ cups Egg Whites, liquid egg whites or whites from 12-14 eggs
- ½ teaspoon Vanilla Extract
- 1 teaspoon Almond Extract
- Baking Spray, spray with both oil and flour, like Pam for Baking
- Preheat oven to 225℉.
- Sift together flour and baking powder. Set aside.
- Cream butter on medium speed until fluffy, about 4-5 minutes. Scrape the sides as you go.
- Add the sugar, while mixer is going, in a slow stream. Scrape the sides. Continue mixing the butter and sugar about 2 minutes more, until light and fluffy.
- Add eggs whites, about one quarter at a time, beating one minute after each, to make sure it gets incorporated well. Make sure to scrape the bowl a couple of times to make sure everything mixes well.
- Add extracts and mix well, about 30 seconds.
- Using low speed, or by hand, mix, or fold, in flour mixture, about one quarter at a time, until each addition is incorporated well, about 30 seconds to a minute each time. Do not overmix.
- Spray bundt pan with baking spray (not cooking spray). Use pastry brush to get into all the crevices. Spoon batter into pan and smooth. It will not pour; you'll need to make spoonfuls. Place a potholder on a counter. Allow the pan to drop about two or three inches or so onto the potholder a couple of times, to make sure that there are no air pockets. This will help make sure the batter gets into all the crevices in your bundt pan.
- Bake in center of oven on lower rack for 40 minutes. Increase temperature to 275℉ and bake 30-40 minutes more. (See notes below for additional information on temperatures.) Toothpick should come out clean with maybe a few moist bits.
- Allow to cool on wire rack for TEN MINUTES. Cake should begin pulling away from the sides by itself. If you have any stray places that are stuck, cut it with a butter knife.
- Using potholders, place a wire rack over the cake and quickly turn it out onto the wire rack. (Tap it all over the top with a butter knife, just to be certain that it comes loose.) Allow to cool completely if you want to sprinkle on powdered sugar or pour on glaze.
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