Warm Almond Pound Cake Recipe

Prep

Preheat the oven to 170°C (340°F). Grease a 9x5-inch (23x13 cm) loaf pan and line with parchment paper leaving an overhang for easy removal. Lightly toast the sliced almonds in a dry skillet over medium heat until golden and fragrant; set aside to cool.

Cream butter and sugar

In a stand mixer fitted with the paddle (or using a hand mixer), beat the softened unsalted butter (226 g) and granulated sugar (200 g) on medium-high speed for 3–5 minutes, until pale, light and fluffy. Scrape down the bowl as needed.

Add eggs and extracts

Add the eggs one at a time, beating 20–30 seconds after each addition to incorporate. Mix in the vanilla (2 tsp) and almond extract (1 tsp). If the batter looks slightly curdled after eggs, that's okay.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour (260 g), almond flour (60 g), baking powder (1.5 tsp), and salt (1/2 tsp) until evenly combined.

Alternate adding dry ingredients and sour cream

With the mixer on low, add one-third of the dry ingredients to the butter mixture and mix until just combined. Add half of the sour cream (60 g) and continue mixing briefly. Add another third of the dry mix, then the remaining sour cream, then the last third of dry ingredients. Mix only until combined—do not overmix.

Adjust consistency

If the batter feels very thick, add the whole milk (30 ml) and mix on low until smooth. Scrape down the bowl and fold in the toasted sliced almonds (reserve a small pinch for sprinkling on top).

Bake

Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved sliced almonds on top. Bake in the preheated oven for 50–65 minutes, or until the top is deep golden and a skewer inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil after 30–40 minutes.

Cool

Remove the cake from the oven and let it cool in the pan for 15 minutes. Use the parchment overhang to lift the cake onto a wire rack and cool another 30 minutes. The cake is best served slightly warm or at room temperature.

While the cake bakes or cools, make the compote. In a medium saucepan, combine mixed berries (400 g), granulated sugar (50 g), water (30 ml), lemon juice (1 tbsp) and lemon zest (1 tsp, optional). Stir to combine.

Cook the fruit mixture over medium heat until it comes to a gentle simmer. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the berries have softened and the sauce has thickened slightly, about 8–12 minutes. For a chunkier compote, mash a few berries with the back of a spoon; for a smoother compote, mash more or use an immersion blender briefly.

Taste and adjust sweetness or acidity as needed (add a little more sugar or lemon juice). Remove from heat and let the compote cool slightly; it will thicken as it cools. Keep warm or bring back to room temperature before serving.

Make the whipped cream shortly before serving so it stays light. In a chilled mixing bowl, pour the chilled heavy cream (240 ml) and add powdered sugar (2 tbsp) and vanilla extract (1/2 tsp). Whip on medium-high speed until soft peaks form. Do not overwhip—stop once peaks hold but are still tender.

To serve, slice the warm almond pound cake. Spoon warm or room-temperature mixed berry compote over slices and top with a generous dollop of whipped cream. Dust with a light sprinkle of powdered sugar (1 tsp) and garnish with any reserved toasted sliced almonds.