Almond Cream Cheese Pound Cake

Almond Cream Cheese Pound Cake
Adapted from Rosie's Bakery

Cake
3 cups flour
3 sticks (1 1/2 c.) butter, at room temperature
1 package (8 oz) cream cheese, at room temperature or warmed lightly in a microwave
3 cups sugar
1 T almond extract
6 large eggs, at room temperature

Glaze
1 cup confectioner's sugar
2 1/4 t. almond extract
2 T hot water
1/4 cup chopped slivered almonds (optional)

1. Preheat the oven to 325 degrees. Lightly grease a 10-inch tube or Bundt (the large original size) pan with butter or vegetable oil. If you are using the smaller Bundt pan (like pictured), this recipe will make 2 cakes.
2. Sift the flour into a small bowl and set aside.
3. Cream the butter, cream cheese, sugar, and almond extract in a medium-size mixing bowl with the mixer on medium-high speed until light and fluffy, about 2 minutes. Stop the mixer once or twice to scrape the bowl with a rubber spatula.
4. Add eggs one at a time to the butter mixture and mix on medium speed after each addition until blended, about 10 seconds. Scrape the bowl each time. When all the eggs are added, mix 30 seconds more.
5. Stir the flour gently into the batter with a rubber spatula. Then mix on low speed 5 seconds, scrape the bowl, and blend until the batter is smooth and even, 5 to 10 seconds.
6. Pour the batter into the prepared pan. Bake the cake on the center oven rack until golden and firm to the touch, and a tester inserted in the center comes out dry, about 1 hour 35 minutes.
7. Allow the cake to cool completely in the pan before unmolding!
8. Prepare the glaze: Stir the confectioner's sugar, almond extract, and water together in a small bowl with a small whisk until the sugar is completely dissolved. (Add more sugar if thicker glaze is desired.)
9. Remove the cake from the pan and place it on a cookie sheet. Pour the glaze over the cake slowly so that it covers the top and drips down the sides. Sprinkle the almonds over the top immediately. When the glaze hardens, transfer the cake to a pretty serving plate.