Buttery brown sugar sour cream pound cake topped with toasted almonds. —Riley Wofford
one 9-inch loaf
stick unsalted butter, at room temperature
packed brown sugar
1 1/2 cups
pure vanilla extract
In This Recipe
Preheat the oven to 350°F. Line the bottom of a 9-inch loaf pan with parchment paper and spray the pan with nonstick 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 to combine. Whisk together the sour cream, milk, vanilla extract, and almond extract in another bowl. Add the flour and milk mixtures alternately to 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 comes out clean. Remove from the oven and let cool for 10 minutes. Invert the cake onto a wire rack and let cool completely.