Coconut Oil Pound Cake with Sugared Almonds
1/2 cup sliced almonds
1 cup, plus 2 tablespoons sugar
1/2 cup virgin coconut oil by Sunfood
3/4 cup milk
3 large eggs
1 3/4 cups all-purpose flour (I used C4C to make it gluten free)
1 3/4 teaspoons baking powder
1/4 teaspoon salt
Source: adapted from the New York Times
Heat the oven to 350 degrees and line 9-by-5-inch loaf pan with nonstick foil
To make the topping, stir together the almonds, 2 tablespoons sugar and 1 tablespoon water in a small bowl.
Melt the coconut oil in a small pan. Pour it into a large bowl and whisk in the remaining sugar, milk, & eggs.
In a medium bowl, whisk together the flour, baking powder and salt. Fold the dry ingredients into the wet ingredients to combine. Pour the mixture into the loaf pan and smooth with a spatula. Sprinkle the almonds on top. Bake until golden brown and a toothpick inserted in the center comes out clean, about 60 minutes. Allow to cool on a wire rack for 10 minutes before removing from the loaf pan. Serve with salted caramel gelato-amazing!!!