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Almond Bundt Cake

Almond Bundt Cake Recipe

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.