Prep 15 mins
Cook 40 mins
This is kind of a spin on the traditional pound cake--dense and moist, and oh-so-rich! Folding in the egg whites makes it a little lighter, and the almonds add a nice crunch! Great for potlucks or parties (or just snacking at home!) This recipe came from a desire to make banana bread, but a lack of bananas. Then I though "Pound cake!" but had no butter! By now I was desperate for a dense, sweet cake, and this certainly worked out!
- 3⁄4 cup sour cream
- 1 1⁄2 cups unsweetened applesauce, divided
- 1 cup sugar
- 1 whole egg
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract, divided
- 3 cups flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 2 egg whites
- 1⁄4 teaspoon cream of tartar
- 4 tablespoons almonds, chopped
- 1 1⁄2 tablespoons powdered sugar
- Preheat the oven to 350°F.
- Remove 3 eggs from fridge. Separate two whites into a medium sized bowl; set aside (you want the whites to come to room temp before whipping them). Place the 2 yolks and remaining whole egg in a large bowl.
- In the large bowl with the yolks, combine 3/4 cup sour cream, 1 cup applesauce, 1 cup sugar, 1 tsp vanilla extract, and 1/2 tsp almond extract. Whisk to incorporate the sugar fully.
- Sprinkle 3 tsp baking powder, 2 tsp baking soda, and 1/2 tsp salt into the wet ingredients; whisk to combine. Then, spoon-measure a cup at a time (scraping the cup level) and sprinkle 1 cup onto the wet; whisk to combine. Repeat with a second cup of flour; whisk. Next, add remaining 1/2 cup applesauce; whisk. Finally, whisk in third cup of flour.
- Sprinkle 1/4 tsp cream of tartar over room temperature egg whites. Beat until foamy, then add 1/2 tsp almond extract. Beat on high until stiff peaks are formed.
- Carefully fold the egg whites into the batter. Ensure that the egg whites are fully incorporated, without deflating too much.
- Prepare your 10-cup Bundt pan with cooking spray. Dust with 1 1/2 tbsp powdered sugar. Sprinkle the bottom of the pan with 2 tbsp chopped almonds. Pour half of the batter into the pan, then sprinkle with remaining 2 tbsp chopped almonds. Pour remaining batter into the pan.
- Bake at 350F for 40-50 minutes, or until a cake tester comes out clean.
- **To avoid over-browning, cover the cake with a lightly greased sheet of tin foil after 20 minutes.