I love bundt cakes. I think the world needs more bundt cakes! I am one
of those people that never gave up on them long after bundt pans seemed
to disappear in the stores. As a matter of fact, I'm still using the same
bundt pan I used in the 70's! Another thing I love is almonds...so this
happens to be one of my favorite cakes to bake. So moist and delicious.
And wait 'til you smell the aroma coming from your oven! OH MY!
Glazed Almond Bundt Cake
1 cup butter, softened
2 cups granulated sugar
4 eggs
1 and ½ teaspoons almond extract
1 and 2/3 teaspoons vanilla extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
½teaspoon salt
½cup ground almonds
1 cup milk
Glaze
1/4 cup milk (more or less as needed)
¾cup powdered or confectioners sugar
½teaspoon almond extract
½cup sliced almonds, toasted
Preheat oven to 350 degrees and 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.
Glaze:
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. For a thicker glaze use more sugar. For a thinner glaze use more milk. Sprinkle with more almonds as desired.
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. For a thicker glaze use more sugar. For a thinner glaze use more milk. Sprinkle with more almonds as desired.
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