Enjoy the Bundt

I really like a Bundt cake. It's pretty, easy, and usually good with or without a glaze. The recipe for the chocolate-chocolate chip Bundt cake I shared recently came out better than any I've ever made. This one, copied from Allrecipes.com, stuck to the pan when I made it, but the flavor was amazing. The almonds pack a punch. I'll make it again sometime. I hope it's okay that I'm putting in my blog even though it's copyrighted. So I'll say one more time -- and it's printed at the bottom of the page -- that this is copied directly from Allrecipes.com.

Glazed Almond Bundt Cake

Prep Time: 30 Minutes Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes Servings: 16

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

INGREDIENTS:

1 cup butter, softened 2 cups white sugar 4 eggs 1 1/2 teaspoons almond extract 1 2/3 teaspoons vanilla extract 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt

1/2 cup ground almonds 1 cup milk 1/4 cup milk 3/4 cup white sugar 1/2 teaspoon almond extract 1/2 cup toasted sliced almonds

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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Printed from Allrecipes.com 2/1/2015