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

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
16
Yield:
1 - 10 inch Bundt pan
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

384 calories; protein 6.1g 12% DV; carbohydrates 52.1g 17% DV; fat 17.5g 27% DV; cholesterol 78.5mg 26% DV; sodium 225.2mg 9% DV. Full Nutrition

Reviews (185)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/20/2003
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. Read More
(118)

Most helpful critical review

Rating: 2 stars
01/03/2011
not the best. Read More
(5)
223 Ratings
  • 5 star values: 170
  • 4 star values: 39
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
08/20/2003
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. Read More
(118)
Rating: 5 stars
05/01/2007
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!! Read More
(93)
Rating: 5 stars
01/05/2006
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!! Read More
(86)
Advertisement
Rating: 5 stars
01/21/2005
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! Read More
(58)
Rating: 5 stars
09/08/2007
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. Read More
(54)
Rating: 4 stars
07/30/2005
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. Read More
(44)
Advertisement
Rating: 5 stars
07/05/2006
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 (unless maybe it would be cooked to dissolve it). The glaze was very runny though, next time I'll probably start with 1-2 Tbsp milk and then add more if needed. That would probably make the almonds stick better to the cake, as is they just run down the sides with the glaze. I might try this with pecans or walnuts too. Yum! Read More
(36)
Rating: 5 stars
09/11/2003
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. Read More
(33)
Rating: 5 stars
05/13/2004
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 probably poke the cake with a skewer before pouring glaze over. Read More
(27)
Rating: 2 stars
01/03/2011
not the best. Read More
(5)