Tuesday, March 2, 2010

Almond All-Butter Pound Cake

Sometimes I miss a nice, mildly sweet piece of cake to enjoy with a good cup of coffee. I've been experimenting with all kinds of ingredients and various techniques to try and produce good, moist baked products. This recipe is spot on. Considering it is gluten-free and uses half the butter of a regular pound cake recipe as well as Splenda, you are not going to believe just how good it really is. The fat is still a bit high and it still has plenty of calories, after all, it is cake, and it is meant as a special treat and not an everyday indulgence. The final carbohydrate count is along the lines of low to moderate and should be reasonable enough for you to plan this with your meal as a pleasant dessert. I hope you enjoy.

Almond All-Butter Pound Cake

1 cup almond flour
3/4 cup coconut flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup Splenda
4 large eggs
1 cup sour cream
1/4 cup milk (any)
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract
vegetable spray

Preheat oven to 350'

Spray a 9" by 5" loaf pan with vegetable spray. Cut a piece of parchment paper long enough to line the bottom and the two narrow sides. Arrange the paper in the loaf pan and spray it with vegetable spray.

Whisk together the almond flour, coconut flour, baking powder and salt together in a bowl.

Beat the butter in a large bowl with a hand or electric mixer until smooth. Add the Splenda gradually while beating to blend. This will not look the same as creaming butter with granulated sugar and will be less light and lemony in color. Add the eggs one at a time, mixing after each addition. Add the milk, sour cream and both extracts and continue beating for about 2 or 3 minutes. During this process the mixture may look lumpy or even curdled but it will work itself out when it is combined with the dry ingredients.

Add the flour mixture to the wet ingredients and blend to moisten. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Gently tap pan to release any air bubbles in the batter.

Bake for 40 to 50 minutes. The top will be golden brown and an inserted toothpick will come out clean. Place the loaf pan on a rack and allow to cool for at least 10 minutes or longer. To remove cake from the pan slide a small knife along the edges without parchment paper to release the cake. Gently lift the cake out with both ends of the parchment paper. Place the cake, parchment paper and all, back on the rack to finish cooling. The cake is somewhat fragile when warm so be gentle and take your time. When the cake has cooled completely remove parchment paper and discard.

Nutrition Facts
12 - 3/4" Thick Slices
Amount Per Serving
Calories 220.9
Total Fat 18.9 g
Saturated Fat 8.7 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 4.0 g
Cholesterol 100.4 mg
Sodium 164.0 mg
Potassium 50.9 mg
Total Carbohydrate 10.9 g
Dietary Fiber 4.0 g
Sugars 0.6 g
Protein 5.9 g

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