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Totally The Bomb

Almond Bundt Cake

4.54 from 113 votes
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. So good.
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Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 10 minutes
Total Time 1 hour
Servings: 1
Course: Death By Dessert
Calories: 744
Ingredients Method

Ingredients
  

  • Cake:
  • 2 ¾ cup flour
  • 3 tsp baking powder
  • 1 tsp salt
  • ¾ cup butter
  • 1 ⅔ cup sugar
  • 5 egg whites
  • 2 ½ tsp almond extract
  • 1 ¼ cup almond milk
  • Glaze:
  • 1 cup confectioners sugar
  • 4-5 tbsp heavy cream
  • 1 tsp almond extract
  • Sliced almonds for topping

Method
 

  1. Preheat oven to 350 degrees F.
  2. 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. 
  3. 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. 
  4. Add egg whites one at a time, being sure to combine well after each addition. 
  5. Rotate adding in the flour and milk mixture. Starting with ½ the flour mixture. 
  6. Scrape the sides of the bowl and mix until all ingredients are well combined. 
  7. Pour into an ungreased Bundt pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. 
  8. Allow to cool upside down until you can remove from the pan. 
  9. 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. 
  10. Pour the glaze over the cooled cake and top with sliced almonds. 
  11. Enjoy!!!