Almond Bundt Cake With White Chocolate Glaze Recipes

GLAZED ALMOND BUNDT CAKE

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.

ALMOND BUNDT CAKE WITH WHITE CHOCOLATE GLAZE

Steps:

• Sour cream and eggs should be at room temperature (it's enough to place them in a bowl with warm water for 15-30 mins).
• Generously butter a 8-inch / 21 cm bundt cake pan. Set aside.
• Add the cubed butter into a small pot, cook, stirring, until melted, take off the heat. It should be very warm, but not boiling. Add the chopped chocolate, stir until melted. Then whisk in the cream until smooth. Set aside.
• In a big bowl, mix the flour with ground almonds and baking powder together (if you're grinding the almonds yourself - they don't have to be ground very finely like almond flour). Set aside.
• Preheat the oven to 325°F / 160°C / Gas Mark 3, no fan (if you have a convection oven, reduce the temperature by 25°).
• Separate the eggs. Add the egg whites into a large, clean and dry bowl. Whisk with a pinch of salt until stiff.
• In a separate bowl, beat the egg yolks with sugar until pale and fluffy, about 2-3 minutes (you can use the same whisk attachment that was used to whisk the egg whites).
• Add the chocolate mixture to the egg yolk-sugar mixture, mix until combined. Then add the amaretto liqueur and vanilla extract, mix.
• Add the flour mixture and whisk until just combined (don't overmix the batter!).
• Add 1/3 of the whipped egg whites, fold in. Now carefully fold in the rest of the egg whites until smooth batter forms (be careful not to overmix the batter).
• Pour the batter into the prepared pan, smooth the surface (try to apply a little more batter at the edges than in the center of the pan). Gently tap the pan on the counter.
• Put in the oven and bake for about 50 minutes. A cake tester / w wooden stick stuck in the center of the cake should be clean / almost clean. The baking time may slightly vary, depending on the oven.
• Place the bundt cake in the pan on a cooling rack, leave for 10 minutes, then place on a serving plate and lift the cake pan.
• Chocolate glaze: chocolate must be melted using the double broiler method. In a small pot, bring water to a boil, remove the pot from the heat (steaming water is enough to melt the chocolate). Place a small bowl over the pot, it should not touch the surface of the water. Add the chopped chocolate and sour cream to the bowl (it's good to press the cream through a sieve to ensure it's not lumpy). Stir until the chocolate is melted. Drizzle the glaze over the bundt cake.
• Caramelized flaked almonds: Sprinkle the sugar in an even layer on a pan, heat over medium heat until caramelized (it should be syrupy and golden, but not burned!), add the almond flakes and butter, mix until combined. Transfer the almonds onto a piece of baking paper and leave to cool, then break into smaller pieces. Sprinkle over the bundt cake.
• Serve and enjoy!

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).

PRIZE WINNING ALMOND BUNDT CAKE

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

Steps:

• 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.