Creamy Almond Pound Cake

I had a hard time deciding on a name for this yummy pound cake. I mean, there are so many wonderful ingredients that I wanted to show off in the title…but it’d be wayyy too long to call it Buttery Cream Cheese Sour Cream Almond Vanilla Pound Cake so Creamy Almond Pound Cake won out. At any rate, it’s SUPER DELICIOUS!!! 🙂

Creaming together the cream cheese, sour cream and butter. (Sorry the picture turned out a lil blurry...it's hard to take a pic with my left hand, let alone with the mixer vibrating me!.)

Creaming together the cream cheese, sour cream and butter. (Sorry the picture turned out a lil blurry…it’s hard to take a pic with my left hand, let alone with the mixer vibrating me!.)

I took this one after I had blended in the sugar. The mixture's light & fluffy.

I took this one after I had blended in the sugar. The mixture’s light & fluffy.

Next, I mixed in the eggs, one at a time.

Next, I mixed in the eggs, one at a time.

Next, I mixed in the flour and cinnamon. (Make sure on this step you don't over mix.)

Next, I mixed in the flour and cinnamon. (Make sure on this step you don’t over mix.)

Ready for the oven! I don't have a very big bundt cake pan, so I used the extra batter for a couple small pound cakes too.

Ready for the oven! I don’t have a very big bundt cake pan, so I used the extra batter for a couple small pound cakes too.

You gotta be careful with this stuff...you might just get addicted! Mmmmmm!!!

You gotta be careful with this stuff…you might just get addicted! Mmmmmm!!!

Creamy Almond Pound Cake

1 1/2 Cups Butter (3 sticks), softened

4 oz. Cream Cheese, softened

1/2 Cup Sour Cream

3 Cups Sugar

1 tsp Almond Extract

1 tsp Vanilla

6 Eggs (at room temperature)

3 Cups All-Purpose Flour

1/2 tsp Cinnamon

1. Preheat oven to 325°F. Coat a 10-inch Bundt or tube pan with cooking spray or Baker’s Joy (my preference). Set pan aside. *

2. In large bowl, cream together the cream cheese, sour cream and butter til light and fluffy. Beat in sugar, almond extract and vanilla til well combined. Beat in eggs, one at a time, til well incorporated. Beat in flour and cinnamon.

3. Pour batter into prepared pan. Bake for 1 hour 20 minutes, or til a toothpick inserted in the center comes out clean.

4. Allow cake to cool 10 minutes. Then, turn it out onto a wire rack to cool completely.

5. ENJOY!!!

*Note: If your Bundt pan isn’t big enough, you can also make a “loaf” cake or two like I did.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

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