Almond Butter Pound Cake With Berries |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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I never bake a cake that doesn't call for some form of frosting or glaze. That is...until I tried this cake. I got it from the back of a new bundt pan that I bought. It is a great recipe to eat with berries, ice cream or a sprinkle of icing sugar. Ingredients:
1 cup butter, softened |
2 cups sugar |
4 eggs |
3 cups flour |
1 teaspoon salt |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon vanilla |
1 teaspoon almond extract |
1 cup buttermilk |
fresh strawberries |
confectioners' sugar |
Directions:
1. Heat oven to 325 degrees F.
2. Generously grease and lightly flour a bundt pan.
3. In large bowl, beat butter and sugar until light and fluffy.
4. Add eggs, one at a time, mixing well after each addition.
5. Add remaining ingredients, except berries and confectioner's sugar.
6. Blend until moistened.
7. Beat at medium speed 2 minutes scraping bowl often.
8. Pour batter into prepared pan.
9. Bake at 325 degrees F for 60 to 65 minutes until toothpick comes out clean.
10. Remove from pan and cool completely.
11. Just before serving, sprinkle with confectioner's sugar and garnish with fresh berries as desired.
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