Almond Bundt Cake
User Reviews
5
Almond Bundt Cake
Description
This Almond Bundt Cake features core cake components including flour, baking powder, baking soda, salt, sugar, butter, eggs, buttermilk, almond extract, and vanilla extract. Creaming the butter and sugar creates a light texture, while eggs add structure. Buttermilk and the leaveners allow the cake to rise with a tender crumb. Baking the batter in a prepared Bundt pan produces a distinctive ring shape with a delicate crust.
The glaze blends powdered sugar, milk, and almond extract to provide a sweet coating that complements the almond flavor in the cake. Slivered almonds garnish the cake for added visual appeal and a slight crunch. The cake's flavor is a balance of buttery softness with aromatic almond notes throughout.
The cake is baked until a toothpick comes out clean or with a few crumbs, ensuring it is thoroughly cooked without dryness. Cooling before glazing preserves glaze texture. This cake is suitable as a snack, dessert, or for special occasions where a simple yet flavorful cake is desired.
Ingredients
Bundt Cake:
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1 cup butter at room temperature
- 4 egg at room temperature, white
- 2 egg at room temperature, whole
- 1 cup buttermilk
- 1 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon almond extract
- 1 tablespoon almonds for garnish, slivered
Instructions
- Preheat the oven to 350 F.
- Grease and lightly dust with flour a bundt pan. If you are using a silicone bundt pan, don’t worry about adding flour to it, just lightly grease it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle or whisk attachment, cream the sugar and butter on high speed for 2 minutes. Scrape the sides and bottom of the bowl.
- Beat in the egg whites and whole eggs, and mix on medium speed.
- Add in the buttermilk, almond extract, and vanilla extract, mix well.
- Add the flour mixture and mix just until incorporated. Scrape the sides and bottom of the bowl.
- Transfer the cake batter into the prepared bundt pan.
- Bake for 1 hour or until a toothpick inserted in comes out clean or with just a few moist crumbs.
- Remove from the oven and place onto a cooling rack to cool.
- Once the cake is cool, invert it onto a cake stand or plate.
- Make the glaze by combining the ingredients in a small bowl until smooth.
- Drizzle the glaze over the top of the cake and sprinkle with some slivered almonds on top.
- After the glaze has set, slice and serve the dessert.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Calories | 577kcal | 29% |
| Carbohydrates | 79g | 26% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 703mg | 29% |
| Potassium | 268mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 54g | 108% |
| Vitamin A | 1130IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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