ALMOND CREAM CHEESE POUND CAKE RECIPE
This cream cheese pound cake will instantly become a favorite. It's easy and inexpensive and it only requires a few ingredients to make.
Provided by Recipes.net Team
Categories Cakes
Time 1h25m
Yield 16
Number Of Ingredients 10
Steps:
- Lightly mist a 10-inch tube pan with vegetable oil spray then dust with flour.
- Shake out excess flour and set pan aside.
- Place cake mix, cream cheese, eggs, water, sugar, oil, vanilla and almond extract in large mixing bowl.
- Blend with an electric mixer on low speed for 1 minute.
- Stop the machine and scrape down the sides of the bowl with a rubber spatula.
- Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.
- The batter should look well blended.
- Pour batter into the prepared pan, smoothing it out with the rubber spatula.
- Place pan in the oven.
- Bake cake on center rack of preheated 350 degree oven until it is golden brown and springs back when lightly pressed with your finger, 35-40 minutes.
- Remove pan from oven and place it on a wire rack to cool for 20 minutes.
- Run a long, sharp knife around the edge of the cake, invert it onto a rack and then invert it onto a serving platter so that it is right side up.
- Slice the cake while it is still a little warm.
- Freeze this cake, wrapped in aluminum foil, for up to 6 months. Thaw cake overnight on the counter before serving.
Nutrition Facts : Calories 165.00kcal, Carbohydrate 9.00g, Cholesterol 62.00mg, Fat 13.00g, Protein 3.00g, SaturatedFat 9.00g, ServingSize 16.00, Sodium 64.00mg, Sugar 7.00g
ALMOND BUTTER GLAZED CREAM CHEESE POUND CAKE
This great tasting cake is a variation from my standard Cream Cheese Pound Cake recipe. I love the recipe because you can change just a few ingredients to create a totally different recipe. My friends and family loves this recipe. The almond extract and almond liqueur adds just the right flavor.
Provided by Rose Mary Mogan
Categories Cakes
Time 1h55m
Number Of Ingredients 13
Steps:
- 1. PREHEAT OVEN TO 325 DEGREES F. Spray 12 cup bundt pan liberally with non stick cooking spray. Then sprinkle SLICED almonds on bottom of pan and set aside.
- 2. In a large mixing bowl cream together the cream cheese and butter until light and fluffy.About 3 to 4 minutes. Gradually add sugar and beat well after each addition.
- 3. Add eggs one at a time, until well blended. Then add the almond extract and almond liqueur. Blend well.
- 4. Gradually add the flour a little at a time, beating well after each addition. Then pour batter into prepared bundt pan. Bake at 325 degrees for 90 minutes or until toothpick inserted into center of cake comes out clean. Leave in pan to cool.
- 5. FOR THE GLAZE:Mix all glaze ingredients in a medium sauce pan, and stir until butter melts and sugar dissolves. Heat until mixture becomes syrupy, for about 3-5 minutes.
- 6. Poke holes in cake with skewer or large tined fork. GRADUALLY pour about half of glaze over cake and allow it to soak in a little at a time. Then invert cake onto serving platter, poke holes in this side, and gradually pour the remaining glaze over top of cake.
- 7. NOTE: This glaze was created from my Rum Butter glaze recipe, I just substituted Almond Liqueur for the Rum and kept the other ingredients the same.
ALMOND CREAM CHEESE POUND CAKE
This recipe makes a delicious moist pound cake with a hint of Almond and cream cheese with a nice glazed topping. Perfect with a cup of coffee or fruit.
Provided by Debbie Bankston
Categories Cakes
Time 1h5m
Number Of Ingredients 14
Steps:
- 1. Grease and flour 2 small or 1 large loaf pan. Measure self rising flour and almond flour, mix and set aside. Preheat oven to 325%
- 2. In a large mixing bowl using an electric hand mixer, beat the butter and cream cheese well, add both sugars, beat well until fluffy, about 3 minutes. Add eggs one at a time beating well after each, scrape sides as needed.
- 3. Add the flour mixture and room temperature heavy whipping cream alternately, ending with flour. Scrape down sides as needed. Add vanilla extract and mix in well.
- 4. Pour into prepared pans, tap gently on counter top. I place my loaf pans onto a small baking pan then place into preheated oven.
- 5. Bake for approximately 50 minutes and check with a cake tester,tester should come out clean. I checked mine at 45 and them removed at 50 minutes.
- 6. Prepare the glaze just before done time by putting 1/2 stick butter, both 1/3 cups of sugars and 1 Tablespoon water over medium heat and bring to boil stirring constantly to melt sugar and butter until smooth. Remove from heat and add vanilla extract, stir well. Set aside.
- 7. Once cakes are removed from oven, gently poke small holes into cakes, gently spread approximately 3 Tablespoons of glaze over each loaf, let sit in pan about 15 minutes. Carefully remove from pans, place onto cake plate and add remaining glaze (reheat if needed)
- 8. Note: if you don't care for the grittiness of brown sugar glaze you can use just granulated sugar 2/3 cup to make a glaze.
ALMOND CREAM CHEESE POUND CAKE
An easy to make, delicious pound cake that will have people begging for more.
Provided by Anita Hoffman
Categories Cakes
Time 55m
Number Of Ingredients 8
Steps:
- 1. Place all ingredients in large mixing bowl. Mix with electric mixer on low for 1 minute, then mix at medium for 2 minutes.
- 2. Bake in a greased and floured 10 inch tube pan at 350 degrees for 45 minutes.
- 3. Serve alone or with berries and whipped cream.
ALMOND CREAM CHEESE POUND CAKE
This cake comes from one of my favorite cookbooks, *The Cake Mix Doctor*. It is a keeper of a cake recipe
Provided by Richard-NYC
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Bring cream cheese to room temperature. (This will keep the batter from becoming lumpy.).
- Place all ingredients in large mixing bowl.
- Mix with electric mixer on low for one minute until all combined.
- Mix at medium for two minutes.
- Batter should look uniform and thick.
- Bake in a greased and floured 10 inch tube pan at 350°F for about 45 minutes or until cake springs back when touched.
- Serve alone or with berries and sweetened whipped cream.
- The cake is rich on its own.
ALMOND-CREAM CHEESE POUND CAKE FROM SCRATCH
Cream cheese is the secret to this lovely cake's moist, creamy texture. It cuts beautifully, even into very thin slices. Serve it with fresh strawberries, raspberries or other seasonal fruit. From Cooking Club of America.
Provided by Pinay0618
Categories Dessert
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325°F Spray fixed-bottom 9 1/2- or 10-inch tube pan with cooking spray. Line bottom with parchment paper; spray paper.
- Whisk flour, baking powder and salt in medium bowl. Beat butter and cream cheese in large bowl at medium speed until combined. Beat in sugar 3 minutes or until light and fluffy. Beat in eggs in 3 parts, beating well after each addition. At low speed, beat in almond extract and vanilla until blended. Slowly beat in flour mixture just until incorporated. Spoon batter into pan; sprinkle with almonds, pressing gently into batter.
- Bake 1 hour 15 minutes to 1 hour 20 minutes or until wooden skewer inserted in center comes out clean. Cool on wire rack 20 minutes. Run small knife around edges and tube; invert cake onto wire rack. Remove parchment paper; turn almond-side up. Cool completely. (Cake can be made 3 days ahead.) Store at room temperature.
Nutrition Facts : Calories 512.5, Fat 27.2, SaturatedFat 15, Cholesterol 167.1, Sodium 139.1, Carbohydrate 59.8, Fiber 1.4, Sugar 35, Protein 8.5
CREAM CHEESE POUND CAKE
Butter and cream cheese provide the rich taste in this deliciously dense pound cake. I always top mine with a fresh lemon glaze made of fresh lemon juice and confectioner's sugar.
Provided by Tony
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
- Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 60.3 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 16.7 g, Sodium 218.1 mg, Sugar 36 g
GLAZED ALMOND POUND CAKE
Here 's a classic dessert with a wonderful Almond glaze made with Desarano Liquor. This is good made in small loaf pans wrapped with colorful paper and a pretty festive ribbon for gift giving!
Provided by Rita1652
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°.
- Grease and flour a 9x5 loaf pan.
- Beat butter at medium speed till creamy add almond paste and beat additional minute add sugar a little at a time while beating till all is incorporated about 5 minutes. Being sure to scrape sides of bowl while mixing. Add eggs 1 at a time beating just until blended.
- Combine flour, baking powder and salt in a bowl.
- Add flour to batter alternating with sour cream till just blended in on low speed.
- Pour into pan and bake in lower third of oven for 65 minutes or until a toothpick inserted comes out clean. Let cool on wire rack till pan is cool enough to handle, remove from pan and cool on wire rack. Serve as is or top with Almond glaze.
- Glaze: Mix sugar with a little liquor at a time till a soft smooth consistency.
Nutrition Facts : Calories 383, Fat 24.2, SaturatedFat 13.8, Cholesterol 117.3, Sodium 174.3, Carbohydrate 36.9, Fiber 0.8, Sugar 14.2, Protein 5.2
ALMOND POUND CAKE WITH ALMOND GLAZE RECIPE - (4.5/5)
Provided by á-49134
Number Of Ingredients 18
Steps:
- 1. Preheat the oven to 325 degrees and spray a bundt pan with Pam, and then set aside. 2. In a mixer, cream together the butter, cream cheese, and almond filling. Pour in the sugar and mix until fluffy and smooth. Add the eggs, one at a time, mixing each one until it is incorporated before adding the next egg. Then add in the almond extract and vanilla extract. 3. While ingredients are mixing, whisk together the flour, almond meal, baking powder, and salt. Slowly add this flour mixture into the wet mixture. Mix until just incorporated. 4. Pour the batter into the prepared bundt pan and bake the cake for roughly an hour or until a toothpick inserted into the center comes out clean. Let the cake cool completely before pouring on the glaze. 5. To make the glaze: combine the confectioners' sugar, almond filling, milk, almond extract, and vanilla in a bowl and whisk until it is completely combined and smooth. Pour the glaze over the cooled cake. Let the glaze harden for 15-20 minutes before you cut and serve. 6. Enjoy!
CREAM CHEESE ALMOND POUND CAKE
This cake is so buttery delicious! Add in some dried cranberries or dried cherries for the holidays!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h35m
Yield 1 CAKE
Number Of Ingredients 9
Steps:
- Set oven to 325°F (set oven rack to second-lowest position).
- Generously grease a tube or bundt pan with softened shortening.
- Coat/sprinkle the insides of the pan with about 1/4 -1/3 cup ground almonds.
- In a medium bowl, cream the butter and cream cheese until fluffy.
- Add in the sugar and beat for about 3-4 minutes.
- Add in the eggs and extract, beat until well combined.
- In another bowl, sift together flour, salt and baking powder.
- Add the flour mixture to the creamed mixture and beat well.
- Add in about 1/2 cup ground almonds and mix well to combine.
- Carefully spoon the batter into pan on top of the almonds.
- Bake for about 1 hour and 15 minutes (careful not to over bake).
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