Nut-Crusted Cream Cheese Pound Cake

"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
- Pierette, great-aunt of Anthelme Brillat-Savarin

Nut-Crusted Cream Cheese Pound Cake
Gourmet December 1994

1 cup chopped pecans
3 sticks (1 1/2 cups) unsalted butter, softened
8 ounces cream cheese, softened
3 cups granulated sugar
6 large eggs, separated
3 cups sifted cake flour
2 teaspoons vanilla
1/2 teaspoon almond extract

Preheat oven to 325 degrees F. Butter and flour a 10-inch (3-quart) Bundt pan, knocking out excess flour. Sprinkle pecans over bottom of pan.
In a large bowl with electric mixer beat together butter and cream cheese and gradually beat in sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition, and stir in flour, vanilla and almond extract, stirring until just combined.
In another bowl with clean beaters beat egg whites with pinch of salt until they just hold stiff peaks. Stir one-fourth of whites into batter to lighten and fold in remaining whites gently but thoroughly. Spoon batter into prepared pan, smoothing top and bake in middle of oven 1 hour 15 minutes or until a tester comes out clean. Cool cake in pan on rack 10 minutes. Invert cake onto rack and cool completely. Serve with homemade ice cream or fresh peaches or strawberries.