Glazed Almond Bundt Cake: A Delightful Recipe for Any Occasion
There’s something undeniably elegant and comforting about a bundt cake. Its distinctive shape, often adorned with intricate designs, makes it a showstopper at any gathering. And when you infuse it with the rich, nutty flavor of almonds and top it with a luscious glaze, you’ve created a dessert that’s truly irresistible. This Glazed Almond Bundt Cake recipe is surprisingly easy to follow, yielding a moist, tender crumb and a beautiful presentation. Whether you’re baking for a special occasion or simply craving a sweet treat, this cake is sure to impress.
## Why This Recipe Works
* **Almond Flour Power:** Using almond flour contributes to the cake’s incredibly moist and tender texture. It also intensifies the almond flavor, creating a truly delightful experience.
* **Buttermilk Magic:** Buttermilk adds a subtle tanginess that balances the sweetness of the cake. It also helps to tenderize the gluten in the flour, resulting in a softer crumb.
* **Almond Extract Boost:** A touch of almond extract amplifies the almond flavor, ensuring that every bite is bursting with nutty goodness.
* **Simple Glaze, Big Impact:** The almond glaze is easy to prepare and adds a beautiful sheen and extra layer of flavor to the cake.
## Ingredients You’ll Need
### For the Cake:
* 3 cups all-purpose flour
* 1 cup almond flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups granulated sugar
* 4 large eggs
* 1 teaspoon almond extract
* 1 teaspoon vanilla extract
* 1 cup buttermilk
* 1/2 cup sliced almonds, for garnish (optional)
### For the Glaze:
* 2 cups powdered sugar
* 4-6 tablespoons milk (or almond milk)
* 1/2 teaspoon almond extract
## Equipment
* Bundt pan (10-12 cup capacity)
* Mixing bowls
* Electric mixer (stand mixer or hand mixer)
* Measuring cups and spoons
* Whisk
* Rubber spatula
* Wire rack
## Step-by-Step Instructions
### Getting Started
1. **Preheat and Prep:** Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan thoroughly. Make sure to get into all the nooks and crannies to prevent the cake from sticking. Alternatively, you can use a baking spray specifically designed for bundt pans.
2. **Combine Dry Ingredients:** In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the batter.
### Making the Cake Batter
3. **Cream Butter and Sugar:** In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air into the batter, which contributes to the cake’s light and airy texture. Use an electric mixer for best results, beating for about 3-5 minutes.
4. **Add Eggs:** Beat in the eggs one at a time, mixing well after each addition. This ensures that each egg is fully incorporated into the batter. Then, stir in the almond extract and vanilla extract.
5. **Alternate Dry and Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake. Overmixing develops the gluten in the flour, leading to a less tender crumb. Start by adding about one-third of the dry ingredients, then half of the buttermilk, then another third of the dry ingredients, the remaining buttermilk, and finally the remaining dry ingredients. Mix on low speed until just combined after each addition.
6. **Pour into Pan:** Pour the batter into the prepared bundt pan, spreading it evenly. If you’re using sliced almonds for garnish, sprinkle them evenly over the batter.
### Baking the Cake
7. **Bake:** Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so check the cake regularly after 50 minutes.
8. **Cool in Pan:** Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This allows the cake to firm up slightly, making it easier to remove from the pan without breaking.
### Making the Glaze
9. **Whisk Glaze Ingredients:** While the cake is cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk (or almond milk), and almond extract until smooth. Add more milk, one tablespoon at a time, until you reach your desired consistency. The glaze should be thick enough to coat the cake but thin enough to drizzle easily.
### Glazing the Cake
10. **Glaze the Cake:** Once the cake is completely cool, drizzle the glaze evenly over the top. Allow the glaze to set for about 15-20 minutes before slicing and serving.
## Tips for Success
* **Room Temperature Ingredients:** Using room temperature butter and eggs is crucial for creating a smooth and well-emulsified batter. Room temperature ingredients combine more easily, resulting in a more uniform texture.
* **Don’t Overmix:** Overmixing the batter can develop the gluten in the flour, leading to a tough cake. Mix until just combined.
* **Grease and Flour Thoroughly:** Make sure to grease and flour the bundt pan thoroughly to prevent the cake from sticking. Alternatively, use a baking spray specifically designed for bundt pans.
* **Cool Completely Before Glazing:** Ensure that the cake is completely cool before glazing to prevent the glaze from melting and running off.
* **Adjust Glaze Consistency:** Adjust the amount of milk in the glaze to achieve your desired consistency. Add more milk for a thinner glaze and less milk for a thicker glaze.
* **Use High-Quality Almond Extract:** Using high-quality almond extract will enhance the almond flavor of the cake. Be sure to use pure almond extract, not imitation almond extract, for the best results.
## Variations
* **Lemon Almond Bundt Cake:** Add the zest of one lemon to the cake batter and replace the almond extract in the glaze with lemon extract.
* **Chocolate Almond Bundt Cake:** Add 1/2 cup of cocoa powder to the dry ingredients and replace the almond extract in the glaze with vanilla extract. You can also add chocolate chips to the batter.
* **Orange Almond Bundt Cake:** Add the zest of one orange to the cake batter and replace the almond extract in the glaze with orange extract.
* **Add Chopped Nuts:** Add 1/2 cup of chopped almonds, pecans, or walnuts to the cake batter for added texture and flavor.
* **Espresso Glaze:** Replace the milk in the glaze with strong brewed coffee or espresso for a coffee-flavored glaze.
## Serving Suggestions
* Serve slices of the Glazed Almond Bundt Cake with a dollop of whipped cream or a scoop of vanilla ice cream.
* Garnish with fresh berries, such as raspberries or blueberries.
* Enjoy with a cup of coffee or tea.
* This cake is perfect for brunch, afternoon tea, or dessert.
## Storage Instructions
* Store leftover cake in an airtight container at room temperature for up to 3 days.
* You can also freeze the cake for up to 2 months. Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
## Detailed Recipe
**Yields:** 12-16 servings
**Prep time:** 20 minutes
**Cook time:** 50-60 minutes
### Ingredients:
#### For the Cake:
* 3 cups all-purpose flour
* 1 cup almond flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups granulated sugar
* 4 large eggs
* 1 teaspoon almond extract
* 1 teaspoon vanilla extract
* 1 cup buttermilk
* 1/2 cup sliced almonds, for garnish (optional)
#### For the Glaze:
* 2 cups powdered sugar
* 4-6 tablespoons milk (or almond milk)
* 1/2 teaspoon almond extract
### Instructions:
1. **Preheat and Prep:** Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan thoroughly.
2. **Combine Dry Ingredients:** In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
3. **Cream Butter and Sugar:** In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. **Add Eggs:** Beat in the eggs one at a time, mixing well after each addition. Then, stir in the almond extract and vanilla extract.
5. **Alternate Dry and Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
6. **Pour into Pan:** Pour the batter into the prepared bundt pan, spreading it evenly. If using sliced almonds for garnish, sprinkle them over the batter.
7. **Bake:** Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
8. **Cool in Pan:** Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
9. **Whisk Glaze Ingredients:** While the cake is cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk (or almond milk), and almond extract until smooth. Add more milk, one tablespoon at a time, until you reach your desired consistency.
10. **Glaze the Cake:** Once the cake is completely cool, drizzle the glaze evenly over the top. Allow the glaze to set for about 15-20 minutes before slicing and serving.
## Nutritional Information (approximate, per serving)
_Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used._
* Calories: 350-400
* Fat: 15-20g
* Saturated Fat: 8-10g
* Cholesterol: 75-100mg
* Sodium: 200-250mg
* Carbohydrates: 45-55g
* Sugar: 30-35g
* Protein: 4-6g
## Conclusion
This Glazed Almond Bundt Cake is a delightful treat that’s perfect for any occasion. With its moist, tender crumb, rich almond flavor, and beautiful presentation, it’s sure to impress your family and friends. Give this recipe a try and enjoy the satisfying experience of baking and sharing this delicious cake! It’s a guaranteed crowd-pleaser and will become a staple in your baking repertoire. Happy baking!