5.0 from 9 votes
Christmas Bundt Cake
Christmas Bundt Cake is a true centerpiece dessert for your holiday festivities. The cake is moist, tender, with a touch of almond. And just so very festive.
Prep Time
19 mins
Cook Time
19 mins
Additional Time
20 mins
Total Time
1 hr 29 mins
Servings: 8
Calories: 469 kcal
Course:
Dessert
Ingredients
- 1 cup unsalted butter 2 sticks, room temperature, plus extra for greasing the pan
- 1 cup sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- ¾ cup almond flour
- 1¼ cup all-purpose flour
- 4 large eggs room temperature
- powdered sugar for dusting
Instructions
- Preheat oven to 330°F.
- Liberally grease the pan with butter and then sprinkle with flour. Tap out excess flour. Set aside.
- In a stand mixer, or in a large bowl with a hand mixer, beat (cream) the butter until fluffy, about 2 minutes. Beat in the sugar and mix on medium for another 2 to 3 minutes, until light and fluffy.
- Mix in the salt, baking powder, almond extract, and vanilla extract. Mix until fully combined.
- Add both flours and mix until fully combined (the batter will be a little dry and crumbly at this point).
- Mix in the eggs one at a time, fully incorporating each egg before adding the next.
- Use a spatula to transfer the batter into the prepared pan. Smooth the top of the batter with your spatula. The batter should fill the pan to about three-fourths the way up.
- Bake until an inserted toothpick comes out clean, about 45 to 60 minutes. Let rest on a baking rack for 15 to 20 minutes.
- Carefully invert the pan onto a plate or cake stand. Just before serving, use a fine-mesh sieve to dust powdered sugar all over the top and sides of the cake. Serve warm or at room temperature.
Cup of Yum
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- Be sure to liberally butter and flour the pan before adding the batter. This will help to ensure the cake will turn out of the pan without sticking. See the blog post for link to the Nordic Ware Pine Forest Bundt Pan.
- If using a regular 12-cup bundt pan, use the quantities:
- 2 sticks unsalted butter
- 1⅓ cups sugar
- ½ teaspoon salt
- 1½ teaspoon baking powder
- ½ teaspoon almond extract
- 1½ teaspoon vanilla extract
- 1 cup almond flour
- 1½ cups all-purpose flour
- 6 large eggs, room temperature
Nutrition Information
Calories
469kcal
(23%)
Carbohydrates
43g
(14%)
Protein
8g
(16%)
Fat
24g
(37%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
154mg
(51%)
Sodium
185mg
(8%)
Potassium
114mg
(3%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Vitamin A
844IU
(17%)
Calcium
68mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 469
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 185mg | 8% |
| Potassium | 114mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 844IU | 17% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.