Cake #17 - Almond Bundt Cake

 

 

On a weekend when there was already a request for a cake I had made before, I needed something straight forward for the new cake of the week.  I had also just returned a bunch of cookbooks to the library, so I was on backup sources for recipes.  I searched marthastewart.com in her listing of bundt cakes and without any citrus on hand, this seemed like the best bet. 

The original recipe is for mini bundt cakes and it says to double it for one large cake and to bake for 45-50 minutes.  I used the great recipe organization site, recommended by my sister-in-law, called Pepperplate to do the scaling.  With major cooking websites like Martha Stewart, you can simply import the recipe by pasting in its website, and then there's a feature that allows you to scale the recipe (by half, by 1/4, by double, etc.)  You can see it on the right side of the page, about halfway down.

Here's a screenshot of Pepperplate:

 

It doesn't fix the amounts in the directions, so you have to pay attention as you read through the recipe.  (I adjusted everything below.)  I also switched out the vanilla extract in the cake and glaze to almond extract - I love the flavor of almond extract, and I wanted it to be thoroughly almondy.  It worked. 

As it was finishing baking, my kids thought they smelled cinnamon rolls.  This is a perfect coffee cake or bunch offering, moist with yummy spice and nutty crunch.  When doubled this makes too much glaze - probably twice too much, so feel free to scale back on the amount of glaze you make.

Almond Bundt Cake

20 tablespoons (2½ sticks) unsalted butter, room temperature, plus more for pans

¾ cup sliced almonds

2/3 cup coarsely chopped almonds

10 tablespoons packed light-brown sugar

2 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

3 cups all-purpose flour

2 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1½ cup granulated sugar

2 large eggs

2 tablespoon pure almond extract

1 1/2 cup sour cream, or plain yogurt

4 cups sifted confectioners' sugar

6 to 8 tablespoons milk

 

1.       Preheat oven to 350 degrees. Generously butter the Bundt pan and sift in a little flour; set aside. Spread sliced almonds out on a baking pan, and toast until golden brown. Transfer nuts to a bowl to cool.

2.       In a medium bowl, combine chopped almonds, light-brown sugar, cinnamon, and nutmeg; set aside. In another medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.

3.       In the bowl of an electric mixer, combine 12 tablespoons butter (1 1/2 sticks) and granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time; beat until combined. Add 2 teaspoons almond extract, and beat until smooth. Add 1/3 of reserved flour mixture and half of sour cream or yogurt; beat to combine. Repeat. Add final third of flour mixture, and beat to combine.

4.       Fill Bundt pan with 1/2 the batter, and spread evenly with a small offset spatula or spoon. Sprinkle each 2/3 of reserved almond-spice mixture. Top with additional 3 batter; sprinkle with remaining almond-spice mixture.

5.       Bake until cake is golden brown and a cake tester inserted into the center comes out clean, about 45-50 minutes. Transfer cake to a wire rack to cool completely. Unmold cake. Place cake, flat sides down, on a wire rack placed over a baking pan.

6.       Melt remaining 8 tablespoons (1 stick) butter over medium-high heat until color turns nut brown, about 5 minutes. Pour butter through a paper-towel lined sieve into a medium bowl, leaving behind any dark sediment. Stir in confectioners' sugar, remaining 4 teaspoons almond extract, and 6 tablespoons milk until smooth; add an additional tablespoon milk, if necessary, so glaze is pourable. Drizzle glaze over cakes, and sprinkle with toasted almonds.

www.marthastewart.com