Doesn’t it look like a big glazed donut? Yesterday I spent almost my entire afternoon cooking a Bundt cake, for the baking contest, I entered today at the county fair. (Now mind you, it doesn’t take that long to make! BUT there is a rule around our house: we make two, if we give away one…) I found this recipe at allrecipes.com, but added my own ideas to it. I’m sure glad I had a practice run! My second cake turned out so much better than the first! I have to say, it tastes amazing with a cup of joe.
Though as tasty as it was, the cake didn’t place at the county fair. I think the judging was a little lop sided. The panel was a 40 something (all men) bench warming baseball team. The judging categories were appearance and taste. The bench warmers all went for the cinnamon nut cake entry. Who knew?
If you have ever cooked in a Bundt cake pan, you know there are some rules to making the perfect cake. To see those rules, check out How-to Bake the Perfect Bundt Cake. I found them to be tried and true.
Prep Time: 30 Min Cook Time: 45 Min Ready In: 1 Hr 15 Min Servings: 16 Yield: 1 – 10 inch Bundt pan
Cake Batter Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- ½ cup finely ground almonds
- 1 cup butter, softened (room temperature)
- 2 cups white sugar
- 4 eggs
- ½ cup sour cream
- 2 teaspoons almond extract
- 1 teaspoons vanilla extract
- ½ cup milk
- ½ cup butter
- ¼ cup milk
- 2 ½ cups powdered sugar
- ½ teaspoon almond extract
- ½ cup toasted sliced almonds (optional)
- Preheat oven to 350 degrees F (175 degrees C). Grease with melted butter and flour a 10-inch Bundt pan. Turn upside down to rid excess flour.
- In a medium bowl, mix together flour, baking powder, baking soda, sea salt and ground almonds. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at time, and then add sour cream. Stir in the almond extract and vanilla. Beat in the flour mixture alternately with ½ cup milk, mixing just until incorporated. Pour batter into prepared pan. Tap a couple of times to get air bubbles out, and smooth down with a spatula to the edges.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 15-20 minutes and invert on cooling rack. Cool 10 minutes longer. Place rack on waxed paper.
- Glaze: In a saucepan, combine butter and milk; bring to a boil. Remove from heat. Pour mixture in bowl, and blend together with sugar and almond extract until smooth. Before drizzling glaze over warm cake, blend one more time. Add sliced almonds on top if desired.
With all of my recipes I post, I hope you try it and let me know how it turns out!