Almond Bundt Cake
Almond Bundt Cake is a delightful and aromatic dessert that brings together the warm flavors of almond and butter in a fluffy, moist cake. Whether you’re celebrating a special occasion or simply indulging in a cozy afternoon treat, this cake has everything you need to satisfy your sweet cravings. The nutty aroma wafting from the oven is sure to make your kitchen feel like a warm embrace, and the elegant bundt shape makes it a showstopper for any gathering.
Why This Recipe Works
The secret to an exceptional Almond Bundt Cake lies in the balance of ingredients and the technique used. The combination of egg whites and whole eggs ensures a light and airy texture, while the buttermilk adds a subtle tang that perfectly complements the sweetness of the cake. The almond extract infuses the batter with its rich, nutty flavor, making every bite a delicious experience. This recipe also incorporates a generous amount of butter, which not only keeps the cake moist but also adds a depth of flavor that is hard to resist.
What You’ll Gather
- 2 cups flour – The base of your cake, providing structure.
- 2 1/2 teaspoons baking powder – The leavening agent to help the cake rise.
- 1/2 teaspoon baking soda – Enhances the rising action and balances the acidity of buttermilk.
- 1 teaspoon salt – Elevates the overall flavor of the cake.
- 1 1/2 cups sugar – Sweetness that balances the almond flavor.
- 1 cup butter at room temperature – Ensures a rich and moist texture.
- 4 egg whites at room temperature – Adds lightness to the cake.
- 2 whole eggs at room temperature – Provides richness and stability.
- 1 cup buttermilk – Contributes moisture and a slight tanginess.
- 1 1/2 teaspoons almond extract – The star flavor of this cake.
- 1/2 teaspoon vanilla extract – Enhances the overall flavor profile.
- 1 cup powdered sugar – For the glaze that finishes the cake.
- 2 tablespoons milk – To adjust the consistency of the glaze.
- 1/4 teaspoon almond extract – For the glaze, reinforcing the almond flavor.
- 1 tablespoon slivered almonds for garnish – A decorative touch that adds crunch.
Hardware & Gadgets
- Bundt pan – The signature shape that makes your cake visually appealing.
- Mixing bowls – For combining your wet and dry ingredients.
- Electric mixer – Helps to achieve a light and fluffy batter.
- Measuring cups and spoons – Essential for accuracy in baking.
- Cooling rack – Allows the cake to cool evenly after baking.
- Sifter – Useful for incorporating air into the flour for a lighter texture.
Almond Bundt Cake: Step-by-Step Guide
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your Almond Bundt Cake bakes evenly.
Step 2: Prepare the Bundt Pan
Grease your bundt pan with butter or cooking spray to prevent sticking. You can also dust it with flour for extra insurance.
Step 3: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step is crucial as it evenly distributes the leavening agents.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, beat the room temperature butter and sugar together using an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
Step 5: Add the Eggs
Add the egg whites and whole eggs one at a time, mixing well after each addition. This incorporation of air will help the cake rise beautifully.
Step 6: Mix in the Buttermilk and Extracts
Pour in the buttermilk, almond extract, and vanilla extract. Mix until combined. The batter will be slightly thick but should flow smoothly.
Step 7: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated. Be careful not to overmix, as this can lead to a dense cake.
Step 8: Pour Batter into Bundt Pan
Spoon the batter into the prepared bundt pan, smoothing the top with a spatula.
Step 9: Bake the Cake
Place the bundt pan in the preheated oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert it onto a cooling rack to cool completely.
Step 11: Prepare the Glaze
In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth. If the glaze is too thick, add a bit more milk until you reach your desired consistency.
Step 12: Glaze and Garnish
Once the cake has cooled completely, drizzle the glaze over the top, allowing it to drip down the sides. Finish with slivered almonds for a decorative touch.
Seasonal Ingredient Swaps
- For a citrus twist – Add a tablespoon of lemon or orange zest to the batter.
- For a richer flavor – Substitute half of the all-purpose flour with almond flour.
- Seasonal fruits – Incorporate fresh cherries or raspberries for a fruity addition.
- Maple extract – Replace almond extract with maple for a cozy, autumnal flavor.
Chef’s Notes
- Ensure all ingredients are at room temperature for better emulsification.
- Do not open the oven door during baking until the last 10 minutes to avoid collapsing.
- Leftover cake can be stored at room temperature for up to 3 days, covered.
- This cake freezes beautifully! Wrap tightly in plastic wrap and foil, and freeze for up to 3 months.
How to Store & Reheat
Store your Almond Bundt Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, consider freezing it. Wrap the cooled cake tightly in plastic wrap, followed by aluminum foil, and store it in the freezer for up to three months. To reheat, simply let it thaw at room temperature before serving, and if desired, warm individual slices in the microwave for about 10-15 seconds for a fresh-from-the-oven experience.
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
While this recipe calls for egg whites to keep the cake light, you can use whole eggs instead. Just be aware that the texture may be denser.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
How do I know when the cake is done baking?
The best way to check is by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s ready!
Can I make this cake ahead of time?
Absolutely! The Almond Bundt Cake can be made a day in advance. Just store it in an airtight container and glaze it right before serving for the best flavor and texture.
Ready to Cook?
This Almond Bundt Cake is sure to become a favorite in your household. The combination of flavors, the beautiful presentation, and the moist texture make it a perfect dessert for any occasion. So gather your ingredients, follow the steps, and get ready to enjoy a slice of deliciousness that will have everyone asking for seconds!
Indulging in a slice of this Almond Bundt Cake is more than just enjoying a dessert; it’s about creating memories and sharing delightful moments with loved ones. Your kitchen is about to smell amazing, and your guests will be thoroughly impressed. Enjoy!
Almond Bundt Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Grease your bundt pan with butter or cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the room temperature butter and sugar together using an electric mixer until light and fluffy, about 3-5 minutes.
- Add the egg whites and whole eggs one at a time, mixing well after each addition.
- Pour in the buttermilk, almond extract, and vanilla extract. Mix until combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated.
- Spoon the batter into the prepared bundt pan, smoothing the top with a spatula.
- Place the bundt pan in the preheated oven and bake for 40-50 minutes.
- Let the cake cool in the pan for about 15 minutes before inverting it onto a cooling rack.
- In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth.
- Once the cake has cooled completely, drizzle the glaze over the top and garnish with slivered almonds.
Notes
- Ensure all ingredients are at room temperature for better emulsification.
- Do not open the oven door during baking until the last 10 minutes to avoid collapsing.
- Leftover cake can be stored at room temperature for up to 3 days, covered.
