Ingredients
Scale
- 12-cup bundt pan
- shortening, baking spray with flour, or homemade cake release
- flour
- baking powder
- baking soda
- kosher salt
- granulated sugar
- softened butter
- eggs
- vanilla extract
- almond extract
- milk
- powdered sugar
- sliced almonds
Instructions
- Preheat the oven to 350 degrees F. Generously grease a 12-cup bundt pan with shortening, baking spray with flour, or my homemade cake release. Set aside.
- In a large bowl, combine flour, baking powder, baking soda, and kosher salt. Whisk until mixed and set aside.
- In another large mixing bowl, beat granulated sugar with softened butter until light and fluffy, about 3-4 minutes. Add eggs one at a time until smoothly blended. Then, mix in vanilla and almond extracts.
- Gradually add the dry ingredients and milk, alternating until fully combined. Beat just until blended. The batter should be thick and smooth.
- Pour the batter into the prepared bundt pan. Bake for 50-55 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before inverting onto a large cake platter. Let cool completely.
- In a small bowl, whisk together powdered sugar, almond extract, and milk until smooth. Drizzle icing over the cooled cake while allowing it to run down the sides. Top with sliced almonds.
Notes
Ensure the butter is softened for better incorporation with sugar.
For a stronger almond flavor, you may add a bit more almond extract to the icing.
Cake can be stored at room temperature in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.