Indulge in the Heavenly Almond Butter Pound Cake
Greetings, fellow food enthusiasts! Today, I want to share with you a recipe that is sure to delight your taste buds: Almond Butter Pound Cake with Berries. This delectable dessert is perfect for any occasion, whether it’s a dinner party or a simple afternoon tea.
At the heart of this recipe lies a tender and moist almond pound cake that boasts a subtle nutty flavor that will satisfy any sweet tooth. Fresh berries, such as strawberries and blueberries, top off the cake with a burst of tart sweetness that complements the rich nuttiness perfectly. Add a dusting of confectioners’ sugar on top of the cake, and you’ll have an irresistible dessert that will wow your guests.
But what sets this recipe apart from other berry-topped cakes is the use of buttermilk, which makes the cake softer and fluffier and gives it a tangy flavor that balances out the sweetness of the almonds and berries. And the best part? This recipe is incredibly easy to make!
So heat up your oven (to 350 F), grab your apron, and let’s get baking this mouth-watering Almond Butter Pound Cake with Berries.
Why You’ll Love This Recipe
Are you looking for a new recipe to add to your baking repertoire? Look no further than this amazing Almond Butter Pound Cake With Berries Recipe. This cake is tender, moist, and full of flavor – perfect for any occasion! Here are just a few reasons why you’ll love this recipe:
First of all, the almond and berry flavors of this cake are a match made in heaven. The rich, nutty taste of the almond butter pairs perfectly with the tartness of fresh strawberries and blueberries. The combination is delightful – I promise you will not be able to resist having another slice!
Secondly, the recipe is straightforward and simple, making it perfect for bakers of any skill level. All you need is a few basic ingredients such as eggs, sugar, flour, almond butter, and fresh berries. Just mix them together according to the easy-to-follow instructions and pop it in the oven.
Thirdly, this cake can also be easily customized to suit your individual tastes. If you’re feeling fancy, you can dust some confectioners’ sugar over it for an added touch of sweetness. You can also substitute different berries or use the base recipe as a starting point for all sorts of different flavor combinations.
Finally, this recipe is great when entertaining guests or simply as a sweet end to a family meal. Your guests will be impressed by the unique flavors and textures of this cake. Trust me; this Almond Butter Pound Cake With Berries Recipe will quickly become one of your go-to desserts!
Ingredient List
- 2 cups granulated sugar
- 1 1/2 cups unsalted butter, room temperature
- 4 large eggs, room temperature
- 3 cups cake flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- 1 cup almond flour
- Fresh strawberries, blueberries or your preferred berries, for topping
- Confectioners’ sugar, for dusting the top of the cake
Note: You can use any type of berries you like to top the cake. If you prefer a different type of nut flour or don’t have almond flour on hand, feel free to substitute it for another suitable flour.
The Recipe How-To
Cream the Butter and Sugar
Firstly, preheat your oven to 350 F. In a large bowl, beat 2 cups of unsalted butter at room temperature. Gradually add in 3 cups of granulated sugar, beating until pale and fluffy.
Add Eggs and Vanilla
Next, add 6 large eggs one at a time, beating well after each addition. Then add 1 tablespoon of vanilla extract.
Alternate Adding Flour Mixture and Buttermilk
In another bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add the flour mixture to the butter mixture alternately with 1 cup of buttermilk in three parts, beginning and ending with the flour mixture, mixing after each addition just until combined.
Baking the Cake
Preparing the Pan
Grease and flour a 10-inch Bundt cake pan. Spread half the batter into the pan.
Adding Berries
In another bowl, mix together a total of 4 cups of fresh strawberries and blueberries. Spread them evenly over the batter. Top with remaining batter.
Baking Time
Bake for about 60-75 minutes, or until a wooden toothpick inserted in center comes out clean.
Serving Tips
Let cool on wire rack for about 10 minutes before removing from pan to wire rack to cool completely. Once cooled, dust with confectioners’ sugar and serve with additional fresh berries if desired.
Substitutions and Variations
One of the best things about cooking is how customizable it can be. You can take a recipe and make it your own by putting your own spin on it. With the Almond Butter Pound Cake with Berries recipe, there’s plenty of ways to experiment to your heart’s content.
First off, if you’re not a fan of almonds, not to worry! You can substitute almond flour with coconut flour for a gluten-free version of the cake. Another alternative is to use a mix of all-purpose and whole wheat flour. It’ll add an extra earthy flavor to the already rich and nutty pound cake.
As for variations, you can always switch out the berries used in this recipe. For a more patriotic vibe, try using strawberries and blueberries for Independence Day or Memorial Day celebrations. Or for a triple berry twist, throw in some raspberries or blackberries with the blueberries and strawberries!
For a lemony touch that would enhance the nuttiness of the Almond Butter Pound Cake, you can add some lemon zest or juice to your batter before baking. If you’re feeling like something more decadent, whip up some coconut whipped cream to serve alongside the pound cake.
If you’re following a keto or low-carb diet, you may want to consider replacing granulated sugar with stevia! Swerve sweetener also works great as an alternative sweetener option.
Whatever substitutions or variations you choose, don’t be afraid to experiment and make this recipe your own! The possibilities are endless with this deliciously versatile Almond Butter Pound Cake with Berries recipe.
Serving and Pairing
Now comes the fun part! Once your blueberry almond pound cake is ready, it’s time to serve it up and share with your loved ones. This cake pairs perfectly with fresh strawberries or other berries of your choice. The tartness of the berries counters the sweetness of the cake frosting, making for a delightful bite.
Serving size will depend on your personal preference, but we recommend slicing the cake into inch-thick slices for maximum enjoyment. Dusting the top of the cake with confectioners’ sugar gives an extra layer of sweetness and a professional look.
For a truly decadent dessert experience, try serving this blueberry almond pound cake with a dollop of whipped cream or vanilla ice cream. The combination of cold and creamy ice cream with warm and dense pound cake is simply heavenly.
This cake is a perfect dessert option for afternoon tea parties, garden brunches or even as an indulgent treat after dinner. It’s also fantastic paired with a warm cup of coffee or tea on a cozy evening in.
And don’t forget to pair this delicious cake with its perfect drink partner: a refreshing glass of iced tea. The combination of sweet almond flavors and cool, minty tea leaves is absolutely enchanting.
So go ahead, slice up that blueberry almond pound cake, get creative with your plating and enjoy every single bite!
Make-Ahead, Storing and Reheating
One of the great things about this almond butter pound cake with berries recipe is that it can be easily made ahead of time and stored for later use. In fact, I recommend wrapping it in plastic wrap or storing it in an airtight container at room temperature for up to 2 days after baking. This will allow the flavors to fully develop and intensify, making each bite even more delectable.
Another option for storing this pound cake is to chill it in the fridge, which will make it last even longer – up to 5 days. To reheat the cake, simply slice it and place the slices in a toaster oven or microwave until heated through. I do not recommend using a regular oven for reheating since it can dry out the cake.
If you find yourself with leftovers, you can freeze them for later enjoyment. Simply wrap individual slices or chunks of cake tightly in plastic wrap or aluminum foil, then store them in an airtight container or freezer bag. The frozen cake will keep well for up to 3 months, and reheats beautifully from frozen or thawed.
Lastly, if you want to take this recipe up a notch, try pairing the almond butter pound cake with berries with whipped cream or ice cream. A dollop of whipped cream on top of each slice is especially heavenly! Whether you choose to savor this dessert fresh from the oven or later on after reheating, you won’t be disappointed with its rich flavor and tender texture.
Tips for Perfect Results
When making this delicious Almond Butter Pound Cake with Berries recipe, there are some tips and tricks that can help you achieve the best results possible. As an experienced chef specializing in British cuisine, I have put together a list of some helpful suggestions to make sure your cake comes out perfectly every time.
1. Make sure your ingredients are at room temperature: This is especially important for the butter and eggs. Room temperature ingredients will emulsify better and create a smoother batter.
2. Don’t overmix the batter: Overmixing can cause your cake to become tough and dense. Mix just until everything is combined.
3. Use cake flour: This type of flour has less protein than all-purpose flour, which will give your cake a lighter texture.
4. Be precise with measurements: Baking is a science, so it’s important to be as accurate as possible with your measurements. Use measuring cups and spoons instead of eyeballing it.
5. Grease your bundt pan well: Make sure to coat every nook and cranny of your pan with butter or cooking spray so that your cake doesn’t stick.
6. Let it cool completely before removing from the pan: This will prevent your cake from falling apart or sticking to the pan.
7. Dust with confectioners’ sugar right before serving: This will give your cake an elegant finish and add some sweetness without being overpowering.
By following these tips, you can ensure that your Almond Butter Pound Cake with Berries turns out beautifully each time you bake it. Enjoy this delectable dessert with whipped cream, fresh strawberries, and blueberries for an extra indulgent treat!
Bottom Line
:
My dear readers, I hope you have enjoyed reading this article and that you are eager to try my almond butter pound cake with berries recipe. As a chef specializing in British cuisine, I have worked on this recipe with great care and attention to detail, incorporating premium-quality ingredients and flavors that truly bring out the best in each bite.
With its delicate aroma of almond and vanilla, tender crumb, and juicy bursts of fresh strawberries and blueberries, this cake is a true masterpiece of sweet indulgence. And the best part? It’s easy to make and can be enjoyed for any occasion or simply just because.
Now that you know how to make my scrumptious almond butter pound cake with berries recipe, I encourage you to get creative with your own variations and share your culinary creations with friends and family. Whether you prefer blueberry almond or lemon blueberry, triple berry or strawberry pound, gluten-free or keto-friendly options, the possibilities are endless.
Don’t forget to experiment with different baking methods too – try baking it in a loaf pan, bundt cake mold or cut it into smaller serving sizes. Top it off with whipped cream or serve it with fresh berries for an extra touch of elegance.
So go ahead and indulge yourself in this beautiful almond pound cake creation – whether you’re a beginner baker or a seasoned pro, I promise it will be worth every scrumptious bite. As always happy baking!
Almond Butter Pound Cake With Berries Recipe
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
Instructions
- Heat oven to 325 degrees F.
- Generously grease and lightly flour a bundt pan.
- In large bowl, beat butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Add remaining ingredients, except berries and confectioner's sugar.
- Blend until moistened.
- Beat at medium speed 2 minutes scraping bowl often.
- Pour batter into prepared pan.
- Bake at 325 degrees F for 60 to 65 minutes until toothpick comes out clean.
- Remove from pan and cool completely.
- Just before serving, sprinkle with confectioner's sugar and garnish with fresh berries as desired.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.