Almond Bundt Cake
I've been making this cake for several years so it's high time I post the recipe! It's a great cake to make when you don't have much time to spend in the kitchen as it comes together very quickly and it doesn't necessarily require a glaze or frosting. I usually just sprinkle confectioners sugar over the top with a sifter, but this time I made a thin glaze for the toasted almonds to stick to. It's equally good by itself or with a scoop of vanilla ice cream. It's also the perfect pairing with your afternoon coffee or cup of tea. Enjoy! *recipe adapted from allrecipes.com
1 cup butter, softened
2 cups white sugar
2 & 1/2 teaspoons almond extract
1 & 1/2 teaspoons vanilla extract
2 & 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
For the glaze (optional):
3/4 cup confectioners sugar
1/2 teaspoon almond extract
Milk to mix to desired consistency
1/2 cup toasted sliced almonds
- Preheat oven to 175 degrees Celcius (350 degrees Fahrenheit). Grease and flour a 10 inch bundt pan. Sift the flour and baking powder into a medium bowl and mix in the salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time until well combined. Add almond extract and vanilla extract. Stir well.
- Add the flour mixture alternatively with the 1 cup of milk, mixing until just incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the centre comes out clean. Cool in pan for 10 minutes and then invert onto a wire rack.
- After 10 minutes, place rack over waxed paper and make the glaze. Sift confectioners sugar into a small bowl and add the almond extract and enough milk until desired consistency. Pour glaze over warm cake and top with toasted almonds.