Bariatric Southern Butter Cake

In the South, when I was growing up, there were 2 hard and fast rules in the kitchen. 1: "Save your bacon grease" and 2: "Use REAL butter and lots of it!"  

My Great Aunt Lula, my maternal grandmother's sister, was a country farm wife and she adhered strongly to those rules.  On the occasions of our visits to Aunt Lula and Uncle Everett, she would often prepare what she called a pound cake - but it was a pound cake unlike any I've since encountered.  It was rich and unctuous and fairly DRIPPING with her homemade hand churned butter.  The good Lord only knows what the contents of that cake were, as I never saw her work from a recipe, it was all in her head.  

Below is my best attempt at replicating it some 50 years later.

Some day, remind me to tell you about Uncle Everette's sense of humor and the electric fence...

 The almond flour already contains a good deal of fat, so I had to play with the proportions in order to incorporate ALL the butter and rich farm eggs I wanted to use.  Thankfully, the absorptive powers of a tiny bit of coconut flour captured all the luscious richness.  

This cake deserves a more elegant title that the mundane (and incorrect) pound cake:  So I give you "Bariatric Southern Butter Cake"

Ingredients

Cake

2 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup unflavored whey protein powder
1 tbsp baking powder
1/2 tsp salt
1 cup butter, softened
1 cup Splenda Granular
5 large eggs
2 tsp vanilla extract
1/2 cup heavy whipping cream
1/2 cup water

Butter Glaze

5 tbsp butter
1/3 cup Splenda Granular
2 tbsp water
1 tsp vanilla extract
Garnish
1 to 2 tbsp Splenda

Instructions

Cake

Preheat oven to 325 F. 
Grease a tubed or bundt cake pan VERY well and then dust with a few tbsp of almond flour.

In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder and salt.
In a large bowl, beat the butter and the sweetener together until light and creamy. 
Beat in the eggs, one at a time and vanilla extract. 
Beat in the almond flour mixture and then beat in the whipping cream and water until well combined.
Transfer the batter to the prepared baking pan and smooth the top. Bake 50 to 60 minutes, until golden brown and the cake is firm to the touch. A tester inserted in the center should come out clean.

Butter Glaze

In a small saucepan over low heat, melt the butter and sweetener together. 
Whisk until well combined.
Whisk in the water and vanilla extract.

While the cake is still warm and in the pan, poke holes all over with a skewer. Pour the glaze over and let cool completely in the pan.
Gently loosen the sides with a knife or thin rubber spatula, then flip out onto a serving platter.
Dust with sweetener.

Serve with lightly sweetened whipped cream and fresh berries.

Cook's Notes:

• You can just as easily make this in an 9 x 13 pan - or even cupcakes, just start checking for doneness at about 20 minutes.  The nice part about these pans is: NO FLIPPING
• You can use Vanilla protein powder, but adjust the vanilla extract to compensate
• I'm playing with sweeteners, so I actually mixed 1/2 Monk Fruit and 1/2 Splenda for all the sweetener above.