Almond Cream Cheese Pound Cake Recipe

Ingredients

4 cups flour
1 tsp baking powder
1/4 tsp salt
1 1/2 cups butter, softened
1 8-oz pkg cream cheese, softened
2 3/4 cups sugar
8 eggs, lightly beaten
1 1/2 tsp almond extract
1 tsp vanilla extract
3/4 cup sliced almonds

Preparation

Step 1

Heat oven to 325. Spray fixed-bottom 9 1/2-10 inch tube pan with spray. Line bottom with parchment paper; spray paper.

Whisk flour, baking powder, and salt in bowl. Beat butter and cream cheese in mixing bowl until combined. Beat in sugar for 3 minutes or until light and fluffy. Beat in eggs in 3 parts, beating well after each addition. At low speed, beat in extracts, and slowly beat in flour mixture just until incorporated. Spoon into pan; sprinkle with almonds, pressing gently into batter.

Bake 1 hour 15 minutes or so until wooden skewer comes out clean. Cool on rack 20 minutes. Run knife around edges and tube, invert onto rack. Remove parchment, turn up. Cool completely.