Million Dollar Pound Cake with Toffee Crown
This irresistible cake is easily made from what you have in your pantry!
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