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Tuesday 23 July 2013

Fallen Almond Pound Cake

Hot! Hot! Hot!  Yes the weather is getting terribly unbearable HOT to me!  From 4Celcius to 36Celcius and how's that?  And yes, I am back home sweet home and I am still on jet lag.  I wakes up at 3am every morning and feeling not knowing how to spend the wee hours away, so I thought of baking away and make use of my new 12 hole bundt pan.  

I have been eyeing this 12 hole bundt pan for so long and when this pan caught my eye while shopping in Auckland, it was way too expensive to own.  So my sister and I waited till for the next offer/discount and yes.....finally it was buy one free one.

I have previously used this bundt pan while I'm still in NZ, but it was used to make agar agar......  And now I am using it for baking pound cake instead.

Fallen Almond Pound Cake 
Recipe from sophistimom


225g unsalted butter, softened
225g package of cream cheese, softened slightly
285g cups sugar (I added only 220g)
4 eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
250g unbleached all-purpose flour
1/2 cup almond flour
1 1/2 teaspoons baking powder
1 teaspoons kosher salt

sliced almonds, for garnish
confectioners’ sugar for dusting
2 cups sour cherries (or another kind of berry)

1. Preheat oven to 165 degrees celsius. Butter 2 8 inch cake pans, and line with a round of parchment paper.  (I used 12 hole mini bundt pan and 1 small loaf pan)

2. In a mixer fitted with the paddle attachment, cream together butter and cream cheese. Pour in sugar and mix until smooth. Add in eggs, one at a time, mixing well until each is incorporated.

3. While ingredients are mixing, whisk together flour, baking powder, and salt in a separate bowl. Slowly add flour mixture to the wet ingredients.

4. Distribute batter evenly between the pans and bake until a toothpick inserted in the center comes out clean, about 35-40 minutes.  Let cool and cut into slices. Sprinkle with almonds and dust with confectioners’ sugar. Toss cherries or other berries with about a tablespoon of sugar (depending on the sweetness of the fruit), and spoon over the top of the cake. Wrap any extras tightly in plastic wrap and freeze for up to one month.

  Using mini bundt pan usually shorten the time of baking.

Just love this mini bundt pan so much......isn't it sweet to make Agar Agar in it too?