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

the Painted Apron

10 years ago

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

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

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 Dollar Pound Cake with Toffee Crown

This irresistible cake is easily made from what you have in your pantry!

Course Dessert

Cuisine American

Keyword almond cake, almonds, dessert, pound cake, toffee

Prep Time 15

Cook Time 1

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