Take-out Tuesday, Million $ Pound Cake with Almond Toffee Crown
I mentioned a few weeks ago that I had a little secret project that I was working on…
Well, I’m sure I dropped enough hints that you figured out there was going to be some Southern cooking involved…
I have partnered with my friend and fellow blogger Kim, from Cozinest, and we are currently collaborating and testing recipes for our “project.” Million $ Pound Cake is from her family’s collection of cherished, hand me down, recipes
The best part of this old fashioned recipe is that it only uses simple staple ingredients, that you probably have on hand, which is why I chose it for Take-out Tuesday…it’s so easy, and perfect for whipping up at the last minute
Cream the butter, add sugar, then eggs, then dry ingredients, extracts and pour into bundt pan for baking
The original recipe said to bake for 1 hour and 40 minutes at 300. My cake baked in 1 hour, 5 minutes. So many variables determine baking time, the pan, the calibration of your oven, even humidity and weather conditions can contribute…
The secret to baking success is to check your cake often nearing the end of baking time, and take it out when it is just done to insure a moist cake
Saute sliced almonds in butter and olive oil* with salt and brown sugar. Watch carefully, once the nuts begin to caramelize it’s easy to burn them
*olive oil raises the browning temperature of the butter so it will last longer without burning
Turn almond toffee brittle out onto a sheet of parchment or wax paper to cool. Try not to nibble on it 😳
Prepare the almond glazing drizzle by mixing powdered sugar with a little milk or cream and almond extract
Pour glaze over cake and quickly sprinkle with Almond Toffee clusters
Swoon
Million $ Pound Cake with Almond Toffee Crown
1 lb unsalted butter {4 sticks}
3 cups sugar
6 large eggs
4 cups flour
3/4 cup milk
2 tsp almond extract
2 tsp vanilla
Almond Glaze*
Almond Toffee Clusters**
Beat butter on medium speed until creamy and light yellow, 2-5 minutes. Gradually add sugar and continue to beat until fluffy white. Add eggs 1 at a time, beating until yellow just disappears
Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed until just blended after each addition. The batter should be smooth. Stir in extracts.
Pour into a greased and floured tube pan
Bake at 300 for 55 minutes and test for doneness. Continue baking, checking every 5 minutes, until done.
Cool cake in pan, on a rack, for at least 1 hour. Turn cake out onto a cake plate and continue to cool. Drizzle with Almond glaze and sprinkle immediately with Almond Toffee Clusters
Keep covered at room temperature for up to 1 week, or wrap and freeze.
*Almond Glaze
double the recipe if you want more glaze
1/4 cup powdered sugar
1 tsp almond extract
2 T milk or cream
Mix together to form glaze. Add more liquid or more sugar to achieve desired consistency
**Almond Toffee Clusters
1 cup sliced almonds
1 T butter
1 T olive oil
4 T brown sugar
salt to taste
Melt butter in skillet with olive oil over medium heat. Add almonds, brown sugar and salt. Cook, stirring, until brown sugar melts and begins to caramelize and coats almonds. Do not burn. Remove almonds to a sheet of wax paper or parchment to cool. Break into clusters and small pieces.
This is such a great basic cake recipe that you can use with just about anything~
I chose almonds for fall, and pecans or walnuts would be equally good
Cranberries would take this cake to the holiday table
For extra decadence you could top it with Vanilla Caramel Dessert Sauce or serve it with ice cream
Kim likes hers with fresh strawberries~ infinite possibilities!
for another printable version of Million $ Pound Cake with Almond Toffee Crown click here
Enjoy!
By the way, I have created a Take-out Tuesday Pinterest board for fast reference when you need a quick dish. You can sign up to follow it here
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I will be joining these fabulous parties and blogs
Celebrate and Decorate, It’s Overflowing, Rustic and Refined, Sunday Brunch, USS Crafty
Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&J, Project Inspire, The Scoop, Something to Talk About, A Stroll Thru Life, Treasure Box Tuesday
Crafty Staci, Hit Me with your Best Shot, Tickle My Tastebuds, Wow Us Wednesday
Creative Ways, Favorite Things, Full Plate Thursday, Share Your Style, Work it Wednesday
Home Matters, Idea Box, Painted Drawer, Weekend Retreat, Your Turn to Shine
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[…] title of Million $ Pound Cake with Almond Toffee Crown says it all, it’s divine! It freezes beautifully if you want to make it ahead of […]
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My kind of dessert!yum!
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on my way, save me a piece ???
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What a delicious cake Jenna! I haven’t had a really good pound cake since my SIL moved… *sniff*. Her sour cream pound cake was the best I’ve ever had. Love the almond toffee addition on top for a beautiful layer of flavor! Happy Baking and Testing to you 🙂
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Very pretty! While I do enjoy lots of sweets… Pound cakes have always been a favorite:@)
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This looks so good!
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I didn’t think my Nanny’s pound cake could be improved. I was wrong. Did you save me a bite?
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Jenna, pound cake is a favorite of mine and I am always looking for a new recipe to try! This looks AMAZING! Thanks for sharing, Pam
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The best part about this recipe is it is huge, and will serve a lot of people. I froze half of it to enjoy over Thanksgiving weekend~ >
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I am drooling over the million $ pound cake, Jenna! Oh my, do I ever wish I had a slice right now. The almond topping just sends it over the moon for me. Thanks for sharing this awesome recipe.
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You are so welcome! I still have half of it in the freezer that I’m trying to save for next week, but it has been calling my name 🙂 >
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It’s a delicious and very elegant looking cake!!
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Thanks Winnie! >
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Hi there, your cake is great. I would love you to stop by Food on Friday: Cakes over at Carole’s Chatter to add this to the cake collection! Cheers!
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Congratulations Jenna!
Your recipe is featured with the most favorite this week on Full Plate Thursday. Wishing you and your family a bountiful Thanksgiving and enjoy your new Red Plate!
Miz Helen
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