Sunday, July 31, 2016

Glazed Almond Bundt Cake




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
½ teaspoon salt
½ cup ground almonds
1 cup milk

Glaze
1/4 cup milk (more or less as needed)
¾ cup powdered or confectioners sugar
½ teaspoon almond extract
½ cup 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.

























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2 comments :

  1. I made this recipe on Saturday to have for dessert after lunch yesterday. I used "mini" sized Bundt pan (bake about 20 minutes for the minis) and they were delicious. But is that correct to use "granulated" sugar for the glaze? I used powdered sugar instead and it was delicious! Thanks for this recipe!!

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  2. You can use either. If you want a milky glaze as I show in the photos then you can use the powdered sugar. If you want a clear glaze you can use the granulated. I changed the recipe to use the powdered sugar so it matches my photographs. Thank you for bringing this to my attention.

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