Take-out Tuesday, Million $ Pound Cake with Almond Toffee Crown

This show stopping cake is made with pantry staples and sliced almonds

Toffee almond drizzled pound cake

It is adapted from a good old Southern family recipe shared by a friend

Million $ pound cake with Almond Toffee drizzle

cake

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

pound cake collage

Cream the butter, add sugar, then eggs, then dry ingredients, extracts and pour into bundt pan for baking

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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

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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

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Turn almond toffee brittle out onto a sheet of parchment or wax paper to cool.  Try not to nibble on it  😳

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Prepare the almond glazing drizzle by mixing powdered sugar with a little milk or cream and almond extract

million dollar pound cake with almond toffee Crown 1

Pour glaze over cake and quickly sprinkle with Almond Toffee clusters

million dollar pound cake

Swoon

almond toffee crown pound cake

Million Dollar Pound Cake with Toffee Crown

This irresistible cake is easily made from what you have in your pantry!
Prep Time 15 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 16

Equipment

  • Bundt or tube cake pan

Ingredients
  

Cake

  • 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**

Almond Glaze

  • 1/4 cup powdered sugar
  • 1 tsp almond extract
  • 2 Tbsp milk or cream

Almond Toffee Clusters

  • 1 cup sliced almonds
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 4 Tbsp brown sugar
  • salt to taster

Instructions
 

Cake

  • 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

  • Mix ingredients together to form glaze. You can adjust the consistency by adding more milk to thin or more sugar to thicken

Almond Toffee Clusters

  • Melt butter with olive oil in skillet over medium heat
  • Add almonds, brown sugar and salt. Cook stirring, until brown sugar melts and begins to caramelize and coat almonds. Do not burn
  • Remove almonds to a sheet of wax paper or parchment paper to cool
  • Break into clusters and small pieces
Keyword almond cake, almonds, dessert, pound cake, toffee
almond toffee pound cake

This is such a great basic cake recipe that you can use with just about anything~

million $ cake with almond topping

I chose almonds for fall, and pecans or walnuts would be equally good

Cranberries would take this cake to the holiday table

million $ cake with toffee crown

For extra decadence you could top it with Vanilla Caramel Dessert Sauce or serve it with ice cream

toffee almond pound cake

Kim likes hers with fresh strawberries~ infinite possibilities!

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 AboutA Stroll Thru Life, Treasure Box Tuesday

Crafty Staci, Hit Me with your Best ShotTickle My TastebudsWow Us Wednesday

Creative Ways, Favorite Things, Full Plate Thursday, Share Your Style, Work it Wednesday

Home Matters, Idea BoxPainted Drawer, Weekend Retreat, Your Turn to Shine

Comments
18 Responses to “Take-out Tuesday, Million $ Pound Cake with Almond Toffee Crown”
  1. Michelle says:

    My kind of dessert!yum!

  2. Christine says:

    on my way, save me a piece ???

  3. Mary says:

    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 🙂

  4. Lynn says:

    Very pretty! While I do enjoy lots of sweets… Pound cakes have always been a favorite:@)

  5. Emily says:

    This looks so good!

  6. cozinest says:

    I didn’t think my Nanny’s pound cake could be improved. I was wrong. Did you save me a bite?

  7. 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

  8. Kitty says:

    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.

  9. Winnie says:

    It’s a delicious and very elegant looking cake!!

  10. 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!

  11. Miz Helen says:

    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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