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Ingredients
| all-purpose flour (unsifted): 2 1/2 cups |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| almonds (ground): 1/2 cup |
| salted butter: 1 cup (softened) |
| granulated sugar: 1 1/2 cups |
| eggs: 4 |
| almond extract: 1 1/2 tsp |
| vanilla extract: 2 tsp |
| 2% milk: 1 cup |
| 2% milk: 1/4 cup |
| granulated sugar: 3/4 cup |
| almond extract: 1/2 tsp |
| sliced almonds: 1/2 cup (toasted) |
Glazed Almond Bundt Cake
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
70 min -
Servings
11 serving(s)
Tags
- Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker’s Joy; set aside.
- Mix the flour, baking powder, salt, and ground almonds together; set aside.
- In a big bowl, beat the butter with 1 ½ cups sugar until light and fluffy.
- Beat in the eggs one at a time, beating well after each addition.
- Stir in the almond and vanilla extracts.
- Stir in the flour mixture alternating with the milk, mixing only until blended; pour batter into prepared pan.
- Bake for 60-70 minutes or until a pick comes out clean.
- Let cake cool in the pan for 10 minutes, then turn out onto a wire rack.
- Cool 10 minutes longer; place the rack over wax paper to catch the topping drippings.
- Make the topping: add all ingredients to a saucepan; bring to a boil.
- Decrease heat and stir until sugar dissolves and the mixture is slightly thickened.
- Pour the topping over the warm cake and serve warm or at room temperature.