Almond Bundt Cake from Scratch
Almond Bundt Cake
Almond Bundt Cake has a sprinkle of glaze on top and is delicate and buttery, with flavors of almond and vanilla that are both sweet and zesty. A Bundt cake’s advantage is that, due to the detailed pattern on the pan, it practically decorates itself after baking. Cake is now available whenever you want it, not just on special occasions. In some houses, you can actually find these delectable treats on the dinner table every night. Enjoying your favorite desserts whenever you can is perfectly acceptable, and this delicious cake is a great option. This almond Bundt cake is a wonderful and simple dessert for your upcoming holiday meal. It is elegant enough to present to guests while still being simple to prepare just for yourself.
What is the difference between regular and Bundt cakes?
The pan’s shape makes a bigger effect than the cake itself does. Because a Bundt pan is shaped like a donut, more batter contacts the pan. As a result, it has a crunchier outside and a soft, delicate interior. Almost all cakes contain the same four major components: sugar, flour, a fat (usually butter or oil), and a binding agent (usually eggs). Most also contain baking powder and/or baking soda. The Bundt typically contains less wheat and more eggs and butter.
Try this with our Peaches and Cream Ice Cream or our Blueberry Pie Filling Topping
- 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 whites (at room temperature)
- 2 whole eggs (at room temperature)
- 1 cup buttermilk
- 1 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon almond extract
- 1 tablespoon slivered almonds (for garnish)
- 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.