Pound Cake with Fruit and Almond Flakes

Pound Cake with Fruits and Almond Flakes18

5 from 9 votes

Pound Cake with Fruit and Almond Flakes

The Pound Cake with Fruit and Almond Flakes is a delicious recipe that can be made all year around using fresh fruits in season or frozen. The cake is not very sweet, but it is delicate and full of flavor. Cherries are the best if you combine them with almonds.

Prep Time20

Cook Time40

Total Time1

Course: Cakes And Entremets

Cuisine: Romanian

Servings: servings

Calories: 216kcal

Author: Gabriela

Ingredients

1 cup unsalted butter at room temperature
2 cups powdered sugar
2 cups all-purpose flour
½ teaspoon baking powder
6 large eggs
3 cups fresh fruit (about 16 ounces) -the best are apricots, peaches, cherries, blueberries, plums
1 cup almond flakes
¼ teaspoon salt

US Customary - Metric

Instructions

Preheat oven to 350F. Prepare a 9x13 baking pan with parchment paper on the bottom.
In a large bowl, mix unsalted butter with powdered sugar and salt until smooth.
Add eggs, one at a time, mixing well after each egg.
Sift flour with baking powder and salt together and add them to the mixture spoon by spoon.
Pour the mixture into the baking pan. Use a spatula to level and spread equally the mixture in the pan.
Place the fruit on top of the mixture(if you use plums, cut them in half and remove the pit. Do the same with the peaches or apricots)
Sprinkle with almond flakes.
Bake at 350F for approximately 30-40 minutes or until it passes the test with the toothpick.
Let it cool completely then sprinkle with powdered sugar and serve.

Notes

Store in an airtight container in the fridge for up to 5 days and in the freezer for up to three months.
Use fresh seasonal fruits or frozen.
If you bake it in a loaf pan, bake for an hour, but check it after 45 minutes.

Nutrition