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Glazed Almond Bundt Cake


"A delicious Bundt cake using ground almonds, sliced almonds, and almond extract."
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1 h 30 m servings 384 cals
Original recipe yields 16 servings (1 - 10 inch Bundt pan)


  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 52.1g
  • 17%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 178
  1. 212 Ratings

Most helpful positive review

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 almo...

Most helpful critical review

not the best.

Most helpful
Most positive
Least positive

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 almo...

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 ...

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 u...

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!

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 gl...

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 tim...

I made this yesterday and took it into work today. It was completely gone by 2:00 and two people demanded the recipe. I used confectioners sugar in the glaze as granulated would be grainy (unl...

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.

this is a delicious cake. It is very moist and looks incredible. The taste is fabulous if you are an almond lover. It only took my cake about 45 minutes to bake, and next time I would probabl...