Almond Crunch Pound Cake

Ingredients and Weight:

• 1 1/2 cups (180g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (225g) unsalted butter, softened
• 3 cups (600g) granulated sugar
• 5 eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk
• 1 cup (200g) chopped almonds
• 1/2 cup (120g) chopped toasted coconut

Preparation Time:

30 minutes

Cooking Time:

75-90 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
4. Alternately add dry ingredients and buttermilk to butter mixture, beginning and ending with dry ingredients. Stir in almonds and coconut.
5. Pour batter into prepared bundt pan and bake for 75-90 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cake cool in pan for 10 minutes before inverting it onto a wire rack to cool completely.

Nutritional Information:

(Per serving)

• Calories: 730
• Fat: 40g
• Protein: 12g
• Carbohydrates: 100g

Dish Characteristics:

• Rich and moist cake
• Crunchy almond and coconut topping
• Classic American dessert
• Easy to make
• Perfect for parties and special occasions

User Comments:

• "This cake was a hit at my last dinner party! The almond crunch gave it a unique and delicious twist."
• "I love the moistness of this cake. It's perfect for breakfast, dessert, or anytime in between."
• "This is the best pound cake I've ever had. The flavors are amazing and the texture is perfect."

Special Precautions and Tips:

• To toast the coconut, spread it on a baking sheet and bake in a 350°F (175°C) oven for 5-7 minutes, or until golden brown.
• Let the cake cool completely before inverting to prevent it from breaking.
• If you don't have a bundt pan, you can bake the cake in a 9x13 inch baking pan. Reduce the baking time to 60-75 minutes.