Gluten Free Almond Pound Cake (with Yogurt!)

Thank you to AllDayIDreamAboutFood for the recipe. I snagged it for our 2015 Member Open House so that we could have a killer GF cake on hand, and it did NOT disappoint. So moist and flavorful. Would be fabulous under strawberries, chocolate ganache, ice cream, whipped cream, creme fraiche or just NAKED!

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Almond-Crusted Butter Cake

Ingredients

 1/4 cup sliced almonds

3 cups almond flour

1/3 cup unflavored whey protein powder

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup butter, softened

3/4 cup granulated sugar

3 large eggs

1 tsp almond extract

1/2 cup drinkable yogurt, or mix of yogurt and milk

 Instructions

Preheat oven to 300F and butter a loaf pan very well. Sprinkle sides and bottom of pan with sliced almonds, pressing into butter to adhere to sides.

In a medium bowl, whisk together almond flour, protein powder, baking powder, baking soda and salt. Set aside.

In a large bowl, beat butter until smooth. Add granulated sugar and beat until lighter and well-combined, about 2 minutes. Beat in eggs, one at time, scraping down beaters and sides of bowl with a rubber spatula as needed. Beat in almond extract.

Beat in half of the almond flour mixture, then beat in yogurt or yogurt/milk mix. Beat in remaining almond flour mixture until well combined. Spread batter in prepared pan, being careful not to dislodge sliced almonds on the sides. Smooth the top.

Bake 60 minutes, or until top is deep golden brown and a tester inserted in the center comes out clean. Let cool in pan 5 minutes, then flip out onto a wire rack to cool completely.

 

 

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