Prize Winning Almond Bundt Cake
Delight your taste buds with this Prize-Winning Almond Bundt Cake, a show-stopping dessert that combines rich, buttery flavor with the irresistible essence of almond. Featuring a tender, moist crumb and infused with pure almond extract, this cake is baked to perfection in a classic bundt pan for an elegant presentation. The luscious almond glaze adds a glossy, sweet finish, while a sprinkle of optional sliced almonds brings a satisfying crunch. Ready in just over an hour, this crowd-pleasing cake is perfect for holidays, celebrations, or anytime you want to impress. With its easy-to-follow steps and timeless appeal, this almond bundt cake recipe is sure to become your go-to dessert centerpiece.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1.5 teaspoons pure almond extract
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup whole milk
- 0.25 cup sliced almonds (optional, for garnish)
- 1 cup powdered sugar
- 0.5 teaspoons pure almond extract (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly, ensuring it is well coated to prevent sticking.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy. This should take about 3-5 minutes.
Add the large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well mixed.
Mix in the pure almond extract until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk. Start and end with the dry ingredients. Mix on low speed to avoid overworking the batter.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully invert the pan onto a wire rack and let the cake cool completely.
To prepare the glaze, whisk together the powdered sugar, almond extract, and milk in a small bowl until smooth. If the glaze is too thick, add a few drops of milk at a time until it reaches your desired consistency.
Once the cake has cooled completely, drizzle the glaze over the top, letting it drip down the sides for a decorative effect.
Optional: Garnish with sliced almonds on top for added texture and flavor.
Allow the glaze to set for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
4537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1023 mg | 341% | |
| Sodium | 2488 mg | 108% | |
| Total Carbohydrate | 775.3 g | 282% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 532.4 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 592 mg | 46% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1235 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
