2016

Jessica’s Cream Cheese Pound Cake with Almond Glaze

I love basically all things almond.  For example, my middle sister, she led me to Panera Bread’s almond bear claws.  Let’s just say, if I go into this establishment, and they have any, I will buy 1, or 3, or 6.  It’s not like I have a Panera Bread anywhere near, so I should stock up right????   It’s a good thing the closest one is an hour away from me!  I highly recommend them though!   Delish!

This brings me to the new recipe I tried.  I found this pound cake over at a farmgirl’s dabbles, and thought I’d try it since it had an almond glaze.  I’ve got a few bible study ladies coming by this week, and I thought this might be a good treat to share.  

The only thing I did differently is I added alittle almond extract to the cake.  I like the almond smell and flavor.  Once we tested the cake, I think I may have baked it slightly too long, it seemed a tad dry to me.  I did not bake it for as long as the recipe calls for either, so I would recommend keeping an eye on it.  Just test it with a toothpick or knife at about 1 hour, then you can decide how to proceed.

I hope you enjoy it! 
Julie



J
Jessica’s Cream Cheese Pound Cake with Almond Glaze
Yield: 16 servings
Ingredients
    for the cream cheese pound cake:
  • 1-1/2 c. (3 sticks) unsalted butter, softened, plus 1 T. for buttering the pan
  • 8 oz. cream cheese
  • 3 c. sugar
  • 6 large eggs
  • 3 c. all-purpose flour, plus more for flouring the pan
  • 2 T. pure vanilla extract
  • for the almond glaze:
  • 1-1/4 c. powdered sugar
  • 1 tsp. almond extract
  • 1 to 3 T. milk, depending on how thick you want the glaze
Preparation

Coat the entire interior of a Bundt pan with the tablespoon of butter, taking care to get every little nook and cranny. Add a bit of flour and tilt the pan around to cover all of the buttered surface. Gently tap out the excess. Set pan aside.

In the bowl of a stand mixer, beat the butter and cream cheese together. Add sugar and beat well on high speed until light and fluffy. Turn mixer to low speed and add 2 eggs, then 1 cup flour, alternating adding eggs and flour until all eggs and flour are added, mixing well between each addition. Add vanilla and mix well. Pour into prepared Bundt pan and spread evenly.

Place pan in cold oven. Heat oven to 340° and bake for 80 to 85 minutes, or until toothpick comes out mostly clean. Remove from oven and let cool 10 minutes in pan. Top Bundt pan with platter or cake stand and carefully turn cake out of pan. Let cool.

for the almond glaze:
Whisk together all glaze ingredients.To get the very thin glaze as shown in my pictures, I used 2 tablespoons of milk to thin the glaze, and then drizzled the glaze over the cake when the cake still had just the slightest bit of warmth left to it. If you want a thicker glaze, start with just 1 tablespoon of milk to thin it, adding just a bit more if needed. Then wait until cake is completely cooled to drizzle the glaze over it.
Source: 

2 thoughts on “Jessica’s Cream Cheese Pound Cake with Almond Glaze

  1. This sounds and looks fantastic!! Thank you so much for sharing and for joining this weeks Country Fair Blog Party!Laurie – Country Link

    Like

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