PRIZE WINNING ALMOND BUNDT CAKE
I entered this bundt cake of mine this past weekend into a baking contest at our local gourmet food store. It took home 2nd place--plus the bakery is going to start making it along side of their other "gourmet" cakes!! I am so excited--thought I would share it with everyone!
Provided by Mom2Rose
Categories Dessert
Time 1h15m
Yield 8-12 slices, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F; grease and flour a bundt pan.
- Beat sugar, egg, almond extract, milk and softened butter together.
- Gradually add flour, baking powder and cinnamon.
- In bottom of greased bundt pan, sprinkle almonds and raw sugar to make a nice crunchy topping.
- Pour cake batter over almonds/sugar.
- Bake for 50 minutes or until toothpick comes out clean from center of cake.
- Cool for 15-20 minutes, then remove from pan.
- Cool on wire rack.
- Serve warm or cooled - your preference.
GLAZED ALMOND BUNDT CAKE
A delicious Bundt cake using ground almonds, sliced almonds, and almond extract.
Provided by AARONSMOM
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.
- In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.
Nutrition Facts : Calories 384.2 calories, Carbohydrate 52.1 g, Cholesterol 78.5 mg, Fat 17.5 g, Fiber 1.5 g, Protein 6.1 g, SaturatedFat 8.3 g, Sodium 225.2 mg, Sugar 35.8 g
EASY ALMOND BUNDT CAKE RECIPE WITH ALMOND-FLAVORED ICING
Steps:
- Gather the ingredients.
- Heat oven to 350 F. Coat a 10-cup Bundt pan with cooking spray and sprinkle with 1/4 cup of sugar.
- In a large bowl or stand mixer, beat together butter and 1 cup sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in almond filling until combined.
- In a separate small bowl, whisk together flour, baking powder, and salt.
- Alternately add the flour mixture to the butter mixture with the milk, starting and ending with flour mixture. Beat until well blended.
- Spread batter evenly into prepared pan.
- Bake 50 to 55 minutes, but begin checking at 45 minutes, or until toothpick tests with a few crumbs clinging to it.
- Cool on a wire rack for 10 minutes.
- Then invert onto wire rack to cool completely.
- Gather the ingredients.
- In a small bowl, combine confectioners' sugar, milk, and almond extract until there are no lumps. The mixture should run off a spoon but be opaque. Adjust as necessary.
- Drizzle over entire cake. Source: Adapted from "A Century of Family Favorites from Solo and Baker Brand" (H.M. Smyth Co., 1997).
Nutrition Facts : Calories 366 kcal, Carbohydrate 43 g, Cholesterol 89 mg, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, Sodium 183 mg, Fat 21 g, ServingSize 1 cake (12-16 servings), UnsaturatedFat 11 g
ALMOND BUNDT CAKE FROM CAKE MIX
A family favorite made from a simple yellow cake mix. Easy to prepare and simple to package in a tin as a gift during the holidays.
Provided by BakinBaby
Categories Dessert
Time 11m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease and flour bundt pan.
- In a large mixing bowl, place cake mix, water, oil, eggs and almond extract. Mix until just blended. Beat on high for 2 minutes. Fold in nuts.
- Pour into prepared bundt pan.
- Bake for 50-60 minutes at 350°F or until cake tests done. Remove from oven and cool for 15 minutes.
- While cake is baking, prepare glaze. In a small saucepan, bring corn syrup and butter to boil. Remove from heat; stir in almond liqueur, keep warm over heat.
- Invert bunt cake onto cake round. Poke warm cake with a fork. Carefully brush on glaze every few minutes until glaze is done. Cool well before wrapping.
Nutrition Facts : Calories 396, Fat 23.2, SaturatedFat 4, Cholesterol 76.3, Sodium 297.9, Carbohydrate 43, Fiber 1.7, Sugar 20.9, Protein 6.4
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