Monday, October 1, 2012

Almond Bundt Cake

It's been a busy summer if you can't tell by the lack of posts. I can't believe it's fall already! A while back, some folks from work and I had to work late shifts for some 24-hr round the clock work. I was scheduled to go to work at 3pm, so I took some time in the morning to bake and bring something to perk people up during the overnight shift. I made this almond bundt cake and the oreo stuffed cookies. The cookies didn't make it past the first shift, and the bundt cake was gone by the time I left!

Since I reduced the amount of sugar, it was perfect for the non sweets people too. Some other alterations were made by looking at the comments on allrecipes. Since I wanted the almonds to shine, I added more almond extract and reduced the amount of vanilla. I only had soy milk on hand so I used that and it worked great. I didn't want the soy flavor to come out on the glaze, so I used warm water instead. The glaze didn't show as some people mentioned, but the almonds still stuck on the top because of the sticky glaze.

This cake was great to pair with the tons of coffee people were downing to keep awake. This is a great coffee cake or an anytime cake!

Almond Bundt Cake
made by cathy's kitchen journey
adapted from All Recipes

  • 1 cup (2 sticks) butter, softened
  • 1 1/2 cup granulated suguar
  • 4 large eggs
  • 2 tsp almond extract
  • 1 1/2 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup ground almonds
  • 1 cup milk (I used soy)
  • 1/4 cup milk or warm water
  • 3/4 cup powdered sugar
  • 1/2 tsp almond extract
  • 1/2 ccup toasted sliced almonds
  1. Preheat oven to 350° F. Spray a 10 inch bundt pan liberally with baking spray. Set aside
  2. Whisk together the dry ingredients: flour, baking powder, salt, and ground almonds. Set aside.
  3. In the bowl of your mixer, cream together the butter and sugar until light and fluffy. Add in eggs one at a time and combine well. Mix in the extracts.
  4. Add in flour mixture alternating with the milk, mixing until just incorporated. Pour the batter into the prepared pan.
  5. Bake in preheated oven for 45-60 minutes or until a toothpick inserted comes out clean. (Start checking early, as mine was done at around the 45 minute mark. Some ovens may take longer. )
  6. Cool the cake in the pan for 10 minutes. Invert to a wire pan placed on top of a rimmed baking sheet and allow to cool for 10 minutes more. Using a toothpick, poke holes into the cake.
  7. Prepare the glaze by whisking together the powder sugar, milk or water, and almond extract. Once the mixture is smooth, add the sliced almonds. 
  8. Slowly pour the glaze on top of the cake, while patting the almonds to make sure it stays on. Some will slide off onto the pan. Once you've poured all the glaze, transfer to the rack to another rimmed pan and pour the remaining glaze from the first pan onto the cake. Repeat until you've poured as much  of the glaze on the cake as possible.
  9. Allow to cool, then serve
Yield: one 10 inch cake

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