Glazed Almond Bundt Cake Recipe - Allrecipes.com
Glazed Almond Bundt Cake Recipe
  • READY IN hrs

Glazed Almond Bundt Cake

Recipe by  

"A delicious Bundt cake using ground almonds, sliced almonds, and almond extract."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt pan Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.
  2. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.
  3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.
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Reviews More Reviews

Most Helpful Positive Review
Aug 20, 2003

This cake is wonderful!!! There are a few changes I made. I added a teaspoon more of the almond and only put 1 1/2 teaspoons of the vanilla. Next time I will double the glaze (but not the almonds). I gave half this cake to my friend and she wants this recipe. My husband said,"It is absolutely delicious." Thanks for the great recipe.

 
Most Helpful Critical Review
Jan 03, 2011

not the best.

 
Apr 30, 2007

Absolutely delicious cake and very easy to bake! The hardest part is grounding the almonds. I used the recommendation of putting in a little bit of granulated sugar to grind up the almonds in a blender so that the ground almonds wouldn't stick together to form a paste. I also followed the suggestion of using 2.5 teaspoons almond extract & 1.5 teaspoons vanilla extract, giving it a delicious flavor. I also doubled the glaze amount (doubling the milk, confectioner's sugar, and almond extract, but keeping the same amount of toasted almonds). The glaze didn't stick to the cake as well, so as I poured the glaze on and it ran off the cake, I scooped the glaze up a few more times and continued to pour it over the cake some more. I baked it for about 50 minutes and it turned out quite well, but next time I will probably bake it 45 minutes so that it doesn't turn out as dark of a brown. To toast the almonds for the glaze, I laid out the almonds on a cookie sheet and baked about 6 minutes at 350 degrees. Great recipe - will definitely make again!!

 
Jan 05, 2006

If I could rate this more than a 5 I would. Followed directions exactly. As I was reading reviews, I noticed that some people had problems getting the cake out of the bundt pan. When ever I use a bundt pan, I spray Baker's Joy which can be found in the baking section of your local grocer. It is in a can and it is a no-stick spray with flour which you just spray in the pan. I have never had a problem with sticking or crumbling. Hope that helps. Very mosit. Thank you for the great recipe Judy!!

 
Jan 21, 2005

I used 1/2 cup butter + 1/2 cup apple sauce, and only 1 cup of sugar for the cake, and it turned out moist and heavenly. Thanks!

 
Sep 08, 2007

Supreme. Some tips: I ground my almonds with my food chopper... easy. Increase almond extract to 2 tsp. 1 1/2 tsp. of vanilla. Use powdered sugar NOT granulated for the glaze. Double the glaze (not the almonds). Cut the milk down a bit or increase the sugar. Bake for about 40 minutes. Toast the almonds under the broiler for a couple minutes. Fill center cavity with fresh raspberries and WOW the crowd.

 
Jul 30, 2005

Whew...I'm so glad I rechecked the reviews for this recipe after 50 minutes of baking because the cake looked done. I have a dark bundt pan so that might have been a reason it cooked in less time. It still was a little dark so 45 minutes seems appropriate. Good almond flavor, a little crumbly and it's difficult to get it out of the pan so more butter and flour on the bundt pan may be helpful. The icing is good but I think I'll stick with the confectioner's kind if I make this again.

 
Sep 11, 2003

This cake was great. Before turning it out of the pan I poked holes in the bottom and poured some glaze over it that way it soaked throughout the whole cake.

 

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Nutrition

  • Calories
  • 384 kcal
  • 19%
  • Carbohydrates
  • 52.1 g
  • 17%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 225 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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