Description
Buttery brown sugar sour cream pound cake topped with toasted almonds.
Ingredients
- 1 stick Unsalted Butter, At Room Temperature
- 1 cup Packed Brown Sugar
- 2 whole Eggs
- 1-½ cup All-purpose Flour
- ½ teaspoons Kosher Salt
- ¼ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ¼ cups Sour Cream
- ¼ cups Whole Milk
- ½ teaspoons Pure Vanilla Extract
- ¼ teaspoons Almond Extract
- ¼ cups Sliced Almonds
Preparation
Preheat the oven to 350°F. Line the bottom of a 9-inch loaf pan with parchment paper and spray the pan with non-stick cooking spray.
Beat the butter and sugar in the bowl of an electric mixer on medium speed for 4 to 5 minutes, until light and fluffy. Add the eggs, one at a time, blending well after each addition.
Whisk together the flour, salt, baking powder, and baking soda in a medium bowl. Whisk together the sour cream, milk, vanilla extract, and almond extract in another bowl. Add the flour and milk mixtures alternately into the batter, beginning and ending with the flour mixture, blending until just combined.
Pour the batter into the prepared pan and smooth the top. Sprinkle the sliced almonds over the top.
Bake for about 1 hour, until a cake tester inserted in the center of the loaf comes out clean. Remove from the oven and let it cool in the pan for 10 minutes. Invert the cake onto a wire rack and let it cool completely.
