Recipe by Sarah Phillips © 2008 Sarah Phillips CraftyBaking.com
Cake and photo by Cara, Premium Member © Sarah Phillips
This is an everyday, every occasion cake which travels well. The hint of almond in the cake and in the glaze gives this light and moist cake a heavenly scent. Don't use an intricately designed decorative Bundt pan but rather one with a simple design as this cake is soft and won't show the designs or unmold easily. Buttermilk in the recipe makes for a tender, moist cake.
CAKE RECIPE HELP
Cara, Premium Member, Says: "My mom baked your Almond Bundt Cake this weekend and it was DELICIOUS! What a great recipe..."
Cakes notoriously stick to Bundt pans, so get every nook and cranny with a pastry brush and make sure every area is evenly covered. With a paper towel, lightly smooth any pockets of shortening. Then, dust the pan with a light coating of flour, such as Wondra. Nonstick vegetable oil is fine to use instead of shortening. Avoid sprays with lecithin because it promotes a gummy layer build up on the pan, making cakes stick.
3 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk; well shaken
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup (1 1/2 sticks) unsalted butter
2 cups sugar
3 large eggs
2 tablespoons (1/4 stick) unsalted butter, softened
1/8 teaspoon almond extract
1 cup (1/4 pound) powdered sugar, sifted; measure and then sift
2 – 3 teaspoons whole or 2% milk
1/4 cup blanched (without brown covering) almond slices
1. Position the oven rack in the center of the oven and heat to 350 degrees F. Spread sliced almonds on a piece of foil and place in preheating oven to toast for 5 – 7 minutes. Toss half way thorough and DO NOT leave unchecked. Set aside and let cool.
2. Generously grease a 12-cup Bundt or 10-inch tube pan (1 piece) with shortening and dust with Wondra flour or spray with Bakers' Joy, a nonstick spray with flour.
3. In a medium size bowl, combine the flour, baking powder, baking soda and salt with a spoon. Set aside. In a separate bowl, mix the buttermilk with the vanilla and almond extracts. Set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on low until soft. Add the sugar in a steady stream at the side of the bowl. Increase the mixer speed to medium and beat for 3 minutes until light and creamy. Stop the mixer and scrape the bowl often with a rubber spatula.
5. With the mixer on low, add eggs, one at a time and beat 20 seconds after each addition. With the mixer still on low speed, add flour mixture in 3 equal portions, alternating with the buttermilk mixture in 2 equal portions, starting and ending with the flour mixture. Scrape the bowl and increase speed to medium and beat for 1 minute or until smooth. The batter should be thick and fluffy.
Scrape the batter into the prepared pan and lightly smooth the top. The pan should be about half-full.
6. Bake for about 50 to 60 minutes or until the cake springs back when lightly touched with a cupped palm. For cake layers, bake 30 to 40 minutes. If you insert a toothpick in the middle and remove, it should have a few moist crumbs attached, but not batter. The cake should be lightly browned all over and will shrink a little from the side of the pan; it will also smell done. You will still hear a few air bubbles popping.
7. Remove the pan from the oven to a wire cake rack and let cool for 15 minutes, and unmold. Turn the cake upright to cool completely.
8. Meanwhile, prepare icing: with a hand-held mixer on low, beat the butter and almond extract until well-mixed but not creamed or light and fluffy. Slowly add the powdered sugar. Add enough milk to make a thick yet pourable icing. Cover.
When the Bundt cake has cooled, put on a wire cake rack set over a rimmed baking sheet. Pour icing over top edge of the cake.
Sprinkle on top with toasted almonds. Let the icing set, about 10 – 15 minutes and serve.
Store frosted cake at room temperature under an inverted glass bowl or cake keeper for about 3 to 5 days. If you want to keep your unfrosted cake layer longer, freeze it. If frosted, place cake in the freezer to harden the frosting before covering. Wrap the cake in plastic wrap and then in foil. Place inside of a resealable plastic bag. Keeps for 2 – 3 months.
Icing keeps for about a week at room temperature, but it best when freshly made. Whip before using, and adjust consistency by adding milk 1 teaspoon at a time if it is too thick, or powdered sugar, 1 tablespoon at a time if too thin.