PRIZE WINNING ALMOND BUNDT CAKE
I entered this bundt cake of mine this past weekend into a baking contest at our local gourmet food store. It took home 2nd place--plus the bakery is going to start making it along side of their other "gourmet" cakes!! I am so excited--thought I would share it with everyone!
Provided by Mom2Rose
Categories Dessert
Time 1h15m
Yield 8-12 slices, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F; grease and flour a bundt pan.
- Beat sugar, egg, almond extract, milk and softened butter together.
- Gradually add flour, baking powder and cinnamon.
- In bottom of greased bundt pan, sprinkle almonds and raw sugar to make a nice crunchy topping.
- Pour cake batter over almonds/sugar.
- Bake for 50 minutes or until toothpick comes out clean from center of cake.
- Cool for 15-20 minutes, then remove from pan.
- Cool on wire rack.
- Serve warm or cooled - your preference.
ALMOND BUNDT CAKE
A doctored cake mix transformed into a delicious almond cake!
Provided by Liz Berg
Categories Cakes
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 . Grease and flour a 10-inch Bundt Pan.
- Combine cake mix, pudding mix, eggs, water, oil and almond extract in large bowl. Beat at low speed with electric mixer until moistened.
- Beat at medium speed for 2 minutes.
- Pour into pan.
- Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Invert onto cooling rack. Cool to room temperature.
- Make glaze by whisking together butter, powdered sugar and Amaretto. Thin if needed with some heavy cream.
- Drizzle over top of cake, then sprinkle almonds on top of cake if desired.
Nutrition Facts : Calories 249 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 slice, Sodium 116 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
GLAZED ALMOND BUNDT CAKE
A delicious Bundt cake using ground almonds, sliced almonds, and almond extract.
Provided by AARONSMOM
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 14
Steps:
- 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.
- 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 : Calories 384.2 calories, Carbohydrate 52.1 g, Cholesterol 78.5 mg, Fat 17.5 g, Fiber 1.5 g, Protein 6.1 g, SaturatedFat 8.3 g, Sodium 225.2 mg, Sugar 35.8 g
BANANA-ALMOND STREUSEL BUNDT® CAKE
This super-moist banana Bundt® cake is aromatic and irresistible. It's made with yogurt, and a delectable almond streusel hides inside for a sweet surprise in every bite! Make it the day before an event. The flavor enhances by the second day!
Provided by Ginny Maziarka
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h10m
Yield 12
Number Of Ingredients 19
Steps:
- Heat a heavy skillet over medium heat. Add almonds and toast slowly, watching carefully and stirring constantly until browned, 3 to 5 minutes. Remove from heat and allow to cool, about 5 minutes. Chop into coarse pieces.
- Combine butter, brown sugar, flour, white sugar, and cinnamon for streusel in a bowl. Blend using a pastry blender. Stir in almonds gently and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour a fluted tube pan (such as Bundt®).
- Mix flour, baking soda, and salt together in a bowl and set aside.
- Beat butter in a bowl using an electric mixer until fluffy. Add sugar and whip until fluffy. Add vanilla extract and mix well. Add eggs, 1 at a time, beating well after each addition. Mix bananas into batter on low speed until just blended. Alternate adding flour mixture and yogurt until batter is combined.
- Place 1/4 cup of batter into the prepared cake pan. Layer with 1/2 of the streusel mixture. Add another 1/4 cup of batter and top with remaining streusel. Add remaining batter; pan will be very full, but should not overflow.
- Bake in the preheated oven until a wooden skewer or long spaghetti noodle inserted into the center of the cake comes out very clean, 65 to 75 minutes.
- Remove from the oven and let cool on a wire rack for 10 minutes. Invert the pan onto the rack to remove the cake.
- While cake begins to cool, mix confectioners' sugar, milk, vanilla extract, and salt until icing is well blended. Poke the top and sides of the cake gently with a fork while still warm. Drizzle icing over cake. Serve warm or allow to cool completely before serving.
Nutrition Facts : Calories 595.6 calories, Carbohydrate 83.1 g, Cholesterol 83.3 mg, Fat 26.8 g, Fiber 3.3 g, Protein 8.8 g, SaturatedFat 13.2 g, Sodium 485.3 mg, Sugar 52 g
ALMOND BUNDT CAKE FROM CAKE MIX
A family favorite made from a simple yellow cake mix. Easy to prepare and simple to package in a tin as a gift during the holidays.
Provided by BakinBaby
Categories Dessert
Time 11m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease and flour bundt pan.
- In a large mixing bowl, place cake mix, water, oil, eggs and almond extract. Mix until just blended. Beat on high for 2 minutes. Fold in nuts.
- Pour into prepared bundt pan.
- Bake for 50-60 minutes at 350°F or until cake tests done. Remove from oven and cool for 15 minutes.
- While cake is baking, prepare glaze. In a small saucepan, bring corn syrup and butter to boil. Remove from heat; stir in almond liqueur, keep warm over heat.
- Invert bunt cake onto cake round. Poke warm cake with a fork. Carefully brush on glaze every few minutes until glaze is done. Cool well before wrapping.
Nutrition Facts : Calories 396, Fat 23.2, SaturatedFat 4, Cholesterol 76.3, Sodium 297.9, Carbohydrate 43, Fiber 1.7, Sugar 20.9, Protein 6.4
DUNCAN HINES ALMOND POUND CAKE
Their recipe uses the Moist White Cake mix so it is easy to put together. Comments on their site said that the 1 tablespoon of almond extract called for was too much, so I adjusted to 1 1/2 teaspoons. Serve with berries for a spring treat.
Provided by Bren in LR
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine cake mix, pudding mix, eggs, water, oil and almond extract.
- Beat at low speed with electric mixer until moistened.
- Beat at medium speed for 2 minutes.
- Stir in almonds with a spoon.
- Pour into a greased and floured 10-inch Bundt pan.
- Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
- Remove from oven and cool in pan for 25 minutes.
- Invert onto cooling rack. Cool completely.
- Dust with confectioners' sugar.
Nutrition Facts : Calories 302.9, Fat 14.5, SaturatedFat 2.1, Cholesterol 62, Sodium 384.5, Carbohydrate 38.8, Fiber 1, Sugar 29.1, Protein 5
ALMOND SHERRY BUNDT CAKE
Easy, yet really elegant and so tasty. This has got to be one of the most wonderful cakes I have ever eaten. I got this recipe from a Christian Brothers & Blue Diamond Almond ad in a magazine back in the late 70's. It is still a favorite and people always ask for the recipe.
Provided by Simply Chris
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Grease and flour a 10 inch bundt pan.
- In large bowl, combine cake mix, eggs, sherry, oil, pudding mix and nutmeg.
- Mix at low speed for 1 minute, scraping bowl as necessary.
- Mix at medium speed 3 minutes, again scraping bowl as necessary.
- (Or beat by hand about 5 minutes.).
- Pour half the batter into bundt pan.
- In a medium bowl mix first 4 streusel filling ingredients until crumbly.
- Sprinkle evenly over batter in bundt pan.
- Pour in remaining cake batter.
- Bake at 350 for 45-50 minutes.
- Cool on wire rack 15 minutes.
- Unmold from pan and cool completly on rack.
- To make the glaze, mix together the sugar, butter and sherry.
- Add hot water slowly until desired consistency.
- Brush completely cooled cake with sherry glaze and garnish with almond slices.
Nutrition Facts : Calories 762.4, Fat 40.7, SaturatedFat 10.3, Cholesterol 110.9, Sodium 628.1, Carbohydrate 89.3, Fiber 2.2, Sugar 65.1, Protein 8.1
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