Almond Bundt Cake

Disclaimer: I received free flour products from Arva Flour Mill for testing and review. All opinions in this blog post are entirely my own and I would not recommend their products if I did not love them. 

This stunning Almond Bundt Cake with a rich buttery crumb drizzled with an almond infused glaze and topped with toasted almonds for crunch is an absolute must for almond lovers.

I love almonds so it’s no surprise I’m a huge fan of this bundt cake. Bundt cakes are so impressive and much easier to make than a layer cake. This cake is appealing, casual and somewhat rustic which makes it perfect to enjoy for a special dessert, pot luck or the holiday season. No matter when you serve it, it’s about to become your favourite dessert.

The blend of flour and ground almonds with skins on gives this cake a lightly speckled appearance and a slight crunch. It has a rich and sweet almond-y taste while not overly heavy or dense like a pound cake. The almond glaze amps up the sweetness and the toasted sliced almonds sprinkled on top give the cake some added crunch.

How to make this cake

Assemble all the ingredients.

Mix the cake as per the recipe directions.

Transfer the batter to a greased bundt pan and bake. There are many shapes of bundt pans but the one I use the most is the ProCast Bundt Pan by NordicWare.

Let the cake cool in the pan for 15 – 20 minutes before turning it onto a rack.

Add the glaze to the cooled cake, sprinkle with toasted almonds, slice and enjoy

A perfect choice of flour for this Almond Bundt Cake is Arva Flour Mill’s freshly milled Imperial Pastry Flour Unbleached. This high quality pastry flour is unique in that it’s made from white soft wheat making it perfect for baking cakes, cookies and pastries. The pastry flour is fine, soft and silky and ever so fresh which gives baked goods a noticeable superior quality and freshness.

Arva Flour Mill

Arva Flour Mills is a historical family-run water powered mill located in Arva Ontario (near London) on the banks of Medway Creek. Established in 1819 the mill is owned and operated by the fourth generation of the Scott family and is one of Canada’s oldest historic running businesses.

Arva flours are all natural with no preservatives or chemicals added and are made with non GMO locally sourced grain. The end result is organic vitamin enriched flour that retains richness, flavour and nutrition rarely found in today’s domestic flours.

You order flour online and Arva will deliver freshly milled flour from their mill to your door.

 Best cake tips

• Grind almonds with skins on to a crumbly and granular texture and not too fine. I use a mini food processor for this.
• Bundt pans have a lot of grooves and crevices so it’s important to grease the pan really well.
• Make sure the butter and eggs are at room temperature.
• Don’t skip the almond extract in the recipe. It has a smooth nutty essence and really takes the flavour of the cake and glaze over the top.
• Be careful when toasting the sliced almonds – they brown quickly!
• Wait until the cake has cooled for at least 1 to 2 hours before adding the glaze.
• Serve the cake at room temperature and ideally the same day it’s baked. If making a day ahead, leave it on the counter and place a dome over the cake.
• The cake freezes really well but you can expect to loose some of the crunch from the crust of the cake. Wrap well to freeze and thaw the cake uncovered at room temperature for 4 – 6 hours.

If you love bundt cakes also try:

• Chocolate Bundt Cake
• Lemon Raspberry Bundt Cake

Recipe

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Almond Bundt Cake

A stunning Almond Bundt Cake with a rich buttery crumb drizzled with an almond infused glaze and topped with toasted almonds for crunch.

Ingredients

• ½ cup whole almonds with skins on coarsely ground
• ¾ cup unsalted butter softened
• 1 ½ cups granulated sugar
• 3 eggs at room temperature
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 cups Arva Imperial Pastry Flour Unbleached
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup milk

Almond Glaze & Toasted Almond Garnish

• ½ cup sliced almonds toasted
• 1 cup icing sugar
• 2 tablespoons milk
• ½ teaspoon almond extract

Instructions

1. Preheat oven to 350 degrees F. Prepare a standard bundt pan by greasing the bottom, sides and tube.
2. Measure ½ cup of almonds into the bowl of a food processor with the cutting blade attached. Whirl on high speed until almonds are fine coarse texture but not ground to a meal. Set aside.
3. In a large bowl with a mixer at medium speed, beat the butter and sugar until creamy.
4. Add the eggs, one at a time, beating between each addition. Add the almond and vanilla extracts and beat again.

5. In a medium bowl mix together the dry ingredients, flour, baking powder, salt and ground almonds.

6. To the wet ingredients, gradually add the dry ingredients and milk, alternately in batches, beginning and ending with flour, beating in between each addition. Batter will be thick.

7. Evenly spoon the batter into the prepared bundt pan and smooth the top. Bake until golden and a wooden pick inserted comes out clean, about 40 - 45 minutes. Leave in pan and let cool slightly for 15 - 20 minutes before turning the cake out of the pan onto a rack. Let cool for 1 - 2 hours.

8. Meanwhile, while the cake cools, toast the sliced almonds in a medium-sized skillet over medium-high heat. Toss the skillet constantly until the almonds just begin to look golden. Once the skillet is heated, the almonds toast quickly so do not leave unattended. Immediately transfer the almonds to a plate to cool.

9. Once the cake has cooled, mix the icing sugar, 3 tablespoons milk and ½ teaspoon almond extract in a small bowl until smooth. Drizzle glaze over the top of the cake allowing some to dribble down the sides. Immediately sprinkle with toasted sliced almonds so they adhere to the icing. Transfer the cake to a platter.