Glazed Almond Bundt Cake 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.

TOASTED ALMOND BUNDT CAKE WITH BLOOD ORANGE GLAZE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
• Heat a large skillet over medium heat. Sprinkle the almond flour into the pan. Leave it undisturbed until it begins to smell toasty, 15 to 30 seconds. Stir the almond flour and continue to cook, stirring occasionally, until it is evenly toasted, 1 to 2 minutes. Cool completely.
• Whisk the all-purpose flour, baking powder and salt into the cooled almond flour.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the eggs one at a time and mix well to combine. Scrape the bowl well between each addition.
• With the mixer running on low speed, add the vanilla and almond extracts and mix to combine. Add half of the dry ingredients and mix on low speed to combine. Add the milk in a slow, steady stream and mix until well combined. Add the remaining dry ingredients and mix to combine.
• Pour the batter into the prepared pan and spread into an even layer. Firmly tap the pan on the counter to help reduce any pockets or bubbles of air inside the pan. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
• Cool the cake inside the pan for 15 minutes, then unmold onto a wire rack to cool completely.
• For the icing: Whisk together the blood orange juice and powdered sugar in a small bowl to combine. Add more powdered sugar as needed to make a thick glaze.
• Spoon the glaze over the cooled cake, allowing it to drip down the sides. The cake is ready to serve immediately, or you can let the glaze set for 15 to 20 minutes to firm up before serving.

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.

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).