I’m in Love with this Almond Bundt Cake.
It’s so simple and such an easy cake to make–and it turns out soft and fluffy every time.
I’m in Love with this Almond Bundt Cake
My mom used to make this Almond Bundt Cake when I was a kid.
For some reason, she saved it for like church suppers and cake sales, when I remember just getting a tiny taste of the batter or maybe one slice, shared with my brother.
After making it this weekend, I know why.
I literally could have sat down and eaten this entire Almond Bundt Cake myself.
Seriously, it’s that good.
Like, forget about cooking dinner.
Forget about fixing some lunch.
Dude, just skip any breakfast plans you’ve made.
You can just have a slice (or two) of cake for every meal until this cake is completely gone.
Mom was not making it, because it’s all we would have eaten–it’s so freaking good. LOL!
And, the best (or worst) part is that it’s SO EASY, too!
Just slap some ingredients in the mixer, then dump them all in the bundt cake pan.
Once it’s goldeny-brown, you pull it out (and always check it with a toothpick, because looks can be deceiving and that toothpick has to be clean).
Then cool and ice that Almond Bundt Cake while your tastebuds literally drool over themselves in a mess of excitement.
Seriously, I almost couldn’t get the almonds on top before the kids were both in the kitchen begging for a bite.
I mean, I get EXACTLY why my mom only made this for special occasions when I was a kid.
Kids have no self-control.
And my brother and I would have been face-first into this Almond Bundt Cake if we had our way.
I’m just super sad that I hadn’t remembered this recipe from my childhood before now!
I’ve missed out on so many special events! LOL!
But, I’ve vowed not to do this to my kids.
We’re going to enjoy this Almond Bundt Cake again, and not just for special occasions–it’ll become a regular in our dessert rotation.
Sorry, mom, I still have no self-control…
So, you’re all in for making your very own Almond Bundt Cake, but you’re all out of almond slices?
You just need to pin this recipe to your favorite amazing cake recipes board on Pinterest, then you can find it super fast when you’re ready!
And, while you’re enjoying an amazing mouthful of this Almond Bundt Cake, be sure to drop a 5-star rating on the recipe, below.
That way we know you want to see more amazingness like this!
- 2 ¾ cup flour
- 3 tsp baking powder
- 1 tsp salt
- ¾ cup butter
- 1 2/3 cup sugar
- 5 egg whites
- 2 ½ tsp almond extract
- 1 ¼ cup almond milk
- 1 cup confectioners sugar
- 4-5 tbsp heavy cream
- 1 tsp almond extract
- Sliced almonds for topping
- Preheat oven to 350 degrees F.
- Combine all the dry ingredients except sugar into a bowl and set aside. Combine almond milk and almond extract into a small bowl and set aside.
- Cream butter in a large mixing bowl until light and fluffy. Add in sugar slowly, about ¼ cup at a time and mix for an additional 2-3 minutes.
- Add egg whites one at a time, being sure to combine well after each addition.
- Rotate adding in the flour and milk mixture. Starting with ½ the flour mixture.
- Scrape the sides of the bowl and mix until all ingredients are well combined.
- Pour into an ungreased Bundt pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool upside down until you can remove from the pan.
- While the cake is cooling, prepare the glaze by adding 1 cup of confectioner’s sugar into a small mixing bowl. Add in the cream 1 tbsp at a time until you get a thin, but not watery, mixture. Add in the almond extract.
- Pour the glaze over the cooled cake and top with sliced almonds.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 744 Total Fat: 37g Saturated Fat: 20g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 88mg Sodium: 658mg Carbohydrates: 94g Fiber: 3g Sugar: 58g Protein: 11g