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Almond Bundt Cake

A stunning Almond Bundt Cake with a rich buttery crumb drizzled with an almond infused glaze and topped with toasted almonds for crunch.

Ingredients

  • ½ cup whole almonds with skins on coarsely ground
  • ¾ cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 3 eggs at room temperature
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 cups Arva Imperial Pastry Flour Unbleached
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk

Almond Glaze & Toasted Almond Garnish

  • ½ cup sliced almonds toasted
  • 1 cup icing sugar
  • 2 tablespoons milk
  • ½ teaspoon almond extract

Instructions

  1. Preheat oven to 350 degrees F. Prepare a standard bundt pan by greasing the bottom, sides and tube.
  2. Measure ½ cup of almonds into the bowl of a food processor with the cutting blade attached. Whirl on high speed until almonds are fine coarse texture but not ground to a meal. Set aside.
  3. In a large bowl with a mixer at medium speed, beat the butter and sugar until creamy.
  4. Add the eggs, one at a time, beating between each addition. Add the almond and vanilla extracts and beat again.

  5. In a medium bowl mix together the dry ingredients, flour, baking powder, salt and ground almonds.

  6. To the wet ingredients, gradually add the dry ingredients and milk, alternately in batches, beginning and ending with flour, beating in between each addition. Batter will be thick.

  7. Evenly spoon the batter into the prepared bundt pan and smooth the top. Bake until golden and a wooden pick inserted comes out clean, about 40 - 45 minutes. Leave in pan and let cool slightly for 15 - 20 minutes before turning the cake out of the pan onto a rack. Let cool for 1 - 2 hours.

  8. Meanwhile, while the cake cools, toast the sliced almonds in a medium-sized skillet over medium-high heat. Toss the skillet constantly until the almonds just begin to look golden. Once the skillet is heated, the almonds toast quickly so do not leave unattended. Immediately transfer the almonds to a plate to cool.

  9. Once the cake has cooled, mix the icing sugar, 3 tablespoons milk and ½ teaspoon almond extract in a small bowl until smooth. Drizzle glaze over the top of the cake allowing some to dribble down the sides. Immediately sprinkle with toasted sliced almonds so they adhere to the icing. Transfer the cake to a platter.