Buttery Almond Bundt Cake with a Simple Sweet Glaze

This almond bundt cake is the kind of dessert that makes an afternoon coffee feel special. It’s buttery, tender, and gets its deep almond flavor from both almond extract and a handful of sliced almonds.

The cake bakes up with a beautiful golden-brown crust and a soft, fine crumb. A simple glaze drizzled over the top adds just the right touch of sweetness.

Why This Cake Wins Every Time

Almond extract gives the cake a true, pronounced almond flavor that’s never artificial. I use a bit of vanilla too, which rounds it out nicely.

Sour cream in the batter keeps the cake incredibly moist, even a day or two after baking. I’ve forgotten to cover it properly, and it still didn’t dry out.

The bundt pan does all the decorative work, so you don’t need fancy frosting. A quick glaze and it’s ready to serve.

Ingredients

• 2 1/4 cups all-purpose flour: measured by spooning into the cup and leveling it off.
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened: room temperature so it creams smoothly.
• 1 1/2 cups granulated sugar
• 3 large eggs: also at room temperature.
• 1 cup sour cream: full-fat gives the best texture.
• 2 tsp almond extract
• 1 tsp vanilla extract
• 1/2 cup sliced almonds: for sprinkling on top.
• For the glaze:
• 1 cup powdered sugar
• 2 to 3 tbsp milk
• 1/4 tsp almond extract

Variations / Substitutions

• Sour cream: swap in plain Greek yogurt for a similar tang and moisture.
• Almond paste: cut 4 oz into small pieces and fold them into the batter for an extra almond ribbon.
• No bundt pan: bake the batter in a greased 9×13-inch pan, reducing the bake time accordingly.
• Dairy-free: use a high-quality vegan butter and plant-based sour cream or yogurt.
• Glaze-free: dust the cooled cake with powdered sugar instead of glazing.

Moist and Swirled Marble Bundt Cake is another reader favorite dessert worth making next.

How To Make Almond Bundt Cake

Step 1: Cream the Butter and Sugar

Preheat the oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly with butter or baking spray, then dust it with flour, tapping out the excess. In a large bowl, beat the softened butter and sugar together on medium speed for about 3 minutes, until the mixture is pale and fluffy.

When you stop the mixer, rub a little of the creamed butter between your fingers. You shouldn’t feel any sugar granules. This step builds the cake’s light texture, so don’t rush it.

Step 2: Beat in the Eggs, Sour Cream, and Extracts

Beat in the eggs one at a time, mixing well after each. Then add the sour cream, almond extract, and vanilla extract, and beat until combined.

The batter will look a little curdled after adding the sour cream. That’s perfectly fine and will smooth out once the flour goes in.

Step 3: Mix in the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low, add the dry ingredients to the butter mixture in two additions, mixing just until no dry streaks remain.

Stop mixing the moment the flour disappears. Overmixing at this stage develops too much gluten and can make the cake tough.

Step 4: Fill the Pan and Sprinkle with Almonds

Scrape the batter into the prepared pan and spread it evenly with a spatula. Sprinkle the sliced almonds over the top of the batter.

The almonds will toast as the cake bakes and form a crunchy top crust that contrasts nicely with the soft crumb underneath.

Step 5: Bake the Cake

Bake for 55 to 65 minutes, until a thin skewer inserted into the deepest part of the cake comes out with just a few moist crumbs. Let the cake cool in the pan on a rack for exactly 15 minutes, then invert it onto the rack to cool completely.

The cake should pull away slightly from the sides of the pan, and the top will be deeply golden and fragrant. A clean tap on the bottom of the pan helps release it.

Step 6: Drizzle the Glaze and Slice

In a small bowl, whisk the powdered sugar, 2 tablespoons of milk, and the almond extract until smooth. Add a little more milk if needed to reach a thick but pourable consistency. Drizzle the glaze over the completely cooled cake and let it set for about 5 minutes, then slice with a serrated knife.

Work the glaze back and forth over the crown of the cake so it drips down the sides. The slight crackle as you cut into the top layer is a good sign.

Tips for a Perfect Bundt Cake

• Room-temperature ingredients matter more than you think. Cold butter won’t cream properly, and cold eggs can make the batter seize, leading to a dense cake.
• Grease every crevice of the bundt pan, even the center tube. A pastry brush dipped in melted butter gets into the tightest spots, and a dust of flour afterward seals the release.
• Don’t overfill the pan. The batter should reach about two-thirds of the way up the sides so there’s room for it to rise without spilling over.
• Cool for exactly 15 minutes before inverting. Too soon and the cake is too tender and may break; too long and it might stick to the pan as it cools.
• For a more pronounced almond flavor, brush the still-warm cake with a simple syrup of equal parts sugar and water boiled together, then add a few drops of almond extract before glazing.

Bake times for other pan sizes:

Storing Leftover Cake

Keep the glazed cake at room temperature under a cake dome or loosely covered with foil for up to 4 days. The glaze may absorb a little moisture and soften, but the cake stays moist inside. You can freeze the unglazed cake, tightly wrapped, for up to 2 months; thaw it at room temperature and glaze it before serving.

Frequently Asked Questions

Why did my cake sink in the middle?

The center likely didn’t bake through completely. Insert a skewer into the deepest part, and if it comes out with wet batter, give the cake another 5 minutes and test again.

My cake turned out dry. What went wrong?

It was probably baked a little too long, or the oven runs hot. Check the cake at the earliest recommended time, and rely on the skewer test rather than the clock alone.

Can I use oil instead of butter?

No, butter is essential here for creaming with the sugar, which creates the cake’s tender crumb and buttery flavor. Oil would give a different, heavier texture.

Almond Bundt Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Calories: 385

Ingredients Method Notes

Ingredients

  

• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 cup sour cream
• 2 tsp almond extract
• 1 tsp vanilla extract
• 1/2 cup sliced almonds
• 1 cup powdered sugar
• 2 to 3 tbsp milk
• 1/4 tsp almond extract

Method

 

1. Preheat the oven to 350°F. Grease and flour a 10-cup bundt pan. Cream the butter and sugar together for about 3 minutes until light and fluffy.
2. Beat in the eggs one at a time, then add the sour cream, almond extract, and vanilla extract, mixing until combined.
3. Whisk the flour, baking powder, baking soda, and salt together. Add to the butter mixture on low speed, mixing just until no dry streaks remain.
4. Scrape the batter into the pan, spread it evenly, and sprinkle the sliced almonds on top.
5. Bake for 55 to 65 minutes, until a skewer inserted in the center comes out with a few moist crumbs. Cool in the pan for 15 minutes, then invert onto a rack to cool completely.
6. Whisk the powdered sugar with 2 tablespoons milk and the almond extract, adding more milk if needed. Drizzle over the cooled cake, let set for 5 minutes, then slice.

Notes

A serrated knife gives you the cleanest slices without squishing the crumb. If the cake seems stuck after 15 minutes of cooling, tap the pan firmly on the counter a couple of times before inverting.