Prep Time
1 Hour 45 Mins
Cool Time
1 Hour
Yield
Serves 16 (serving size: 1 slice)
Photo: Peden & Munk; Styling: Amy Wilson

How to Make It

Step 1

Preheat oven to 300°. Beat butter in a large bowl with a mixer until creamy. Slowly add powdered sugar, beating until mixture is light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually beat flour into creamed mixture.

Step 2

Heavily butter and flour a 10-in. (12-cup) plain or decorative tube pan; add almonds, then tilt pan to coat inside with nuts. Scrape batter into pan and smooth top.

Step 3

Bake until a toothpick inserted in center comes out clean, about 1 1/2 hours. Let cool in pan on a rack 5 minutes, then run a knife around edges of tube to loosen cake. Turn out onto rack and let cool at least 1 hour. Serve slightly warm or at room temperature, cut into thin slices.

Step 4

Make ahead: Up to 2 days, airtight at room temperature.

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