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Homemade Almond Bundt Cake photo

Almond Bundt Cake

This Almond Bundt Cake is a showstopper! Moist, tender, and infused with rich almond flavor, it’s perfect for any celebration.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1 cup butter at room temperature
  • 4 large egg whites at room temperature
  • 2 large whole eggs at room temperature
  • 1 cup buttermilk
  • 1 1/2 teaspoons almond extract
  • 1/2 teaspoon vanilla extract
For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon almond extract for glaze
  • 1 tablespoon slivered almonds for garnish

Equipment

  • Bundt pan
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Wire rack

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease your bundt pan thoroughly with butter or non-stick spray, and lightly dust it with flour.
  3. Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. Step 4: In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
  5. Step 5: Add the egg whites and whole eggs to the butter mixture, mixing well after each addition.
  6. Step 6: Mix in the buttermilk, almond extract, and vanilla extract until well combined.
  7. Step 7: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
  8. Step 8: Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
  9. Step 9: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick comes out clean.
  10. Step 10: Let the cake cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely.
  11. Step 11: In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth.
  12. Step 12: Once the cake is cool, drizzle the glaze over the top and sprinkle with slivered almonds.

Notes

  • Ensure your eggs and butter are at room temperature for the best texture.
  • Don’t overmix the batter; mix until just combined for a light cake.
  • Store leftovers in an airtight container for up to 3 days.