Raspberry Almond Pound Cake

Ingredients

• Cooking spray
• 1 1/2 c. all-purpose flour
• 3/4 c. almond flour
• 1 tsp. baking powder
• 1/2 tsp. kosher salt
• 1 c. (2 sticks) butter, softened
• 1/2 c. granulated sugar
• 1/2 c. packed brown sugar
• 3 large eggs
• 1 tsp. almond extract
• 3/4 c. yogurt
• 1 (6-oz.) container raspberries, washed and dried well
• 1/2 c. powdered sugar
• 1 tbsp. milk
• 1/4 c. toasted sliced almonds

Instructions

1. Preheat oven to 350° and grease a loaf pan with cooking spray. In a large bowl, whisk together flours, baking powder, and salt.
2. In another large bowl using a hand mixer, beat butter and sugars together. Add eggs, one at a time, beating well after each addition, then add almond extract. Add dry ingredients and mix until just a few dry spots remain. Add yogurt and beat until just combined.
3. Add about half of the batter to prepared loaf pan. Top with raspberries in an even layer, then top with remaining batter and spread into an even layer.
4. Bake until a toothpick inserted in the middle comes out clean, about 1 hour and 20 minutes. Let cool completely, then turn out onto a platter or cutting board.
5. In a small bowl, combine powdered sugar and milk. Spread glaze over cooled pound cake and top with toasted almonds. Let glaze set for 10 minutes before slicing.