Stollen-Inspired Gluten-Free Almond Pound Cake

Discover this scrumptious Stollen-Inspired Gluten-Free Almond Pound Cake recipe that brings the flavors of Germany's Christmas tradition to your table.

Time: Prep - 20 min, Cook - 40 min, Total - 60 min

Servings: 8 slices

Difficulty: Intermediate

Cuisine: German, Gluten-Free

Allergens

Milk, Eggs, Almonds (may contain traces of tree nuts)

Ingredients

1 cup (2 sticks) unsalted butter, softened 1 1/2 cups granulated sugar 4 large eggs 1 teaspoon pure almond extract 2 1/2 cups gluten
free all
purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup whole milk Confectioners' sugar, for dusting (optional)

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9 inch round cake pan.
In a large bowl, cream the butter and granulated sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in almond extract.
In another bowl, whisk together gluten free all purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture alternately with milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour batter into prepared cake pan and smooth the top. Bake for 35 40 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Chef’s Insight

The secret to this gluten-free stollen-inspired cake lies in the balance of flavors - the sweetness of the almond extract and granulated sugar, the richness of the butter, and the contrast of the light crumb texture.

Notes

This recipe is perfect for those who crave a gluten-free version of the classic German Christmas stollen or for anyone seeking a delicious almond-based dessert.

Substitutions

For dairy-free, replace milk with almond or oat milk. For nut-free, use sunflower seed butter in place of almond butter.

Alternative Preparations

This cake can be prepared as a loaf cake by using a 9x5-inch loaf pan and adjusting the baking time accordingly.

Alternative Methods

The cake can also be baked in a 8-inch springform pan for easier removal after baking.

Best Storage Practice

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Shelf Life

Enjoy the cake within one week of preparation for optimal freshness.

Plating Tips

Place a slice of the almond pound cake on a white plate, and dust with confectioners' sugar for a festive touch. Serve alongside a steaming cup of glühwein or hot chocolate.

Nutrition Facts

Per serving (1 slice), 450 calories; 24 g fat; 6 g saturated fat; 7 g protein; 53 g carbohydrates; 4 g fiber; 33 g sugar; 29 mg cholesterol; 280 mg sodium.