Almond Bundt Cake
Submitted by sas on February 13, 2004 at 6:43 pm

DESCRIPTION
Almond Bundt Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
ALMOND BUNDT CAKE

1-1/4 cups (2-1/2 sticks) unsalted butter, room temp (plus more for pan)
3/4 cup sliced almonds
2/3 cup coarsley chopped almonds
2/3 cup firmly packed light-brown sugar
2 tsp. ground cinnamon
1/4 tsp. grated nutmeg
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cups granulated sugar
2 large eggs
2 tablespoons pure vanilla extract
1-1/2 cups sour cream or plain yogurt
4 cups sifted confectioners' sugar
1/2 cup milk

Heat oven to 350º. Generously butter the Bundt pan; set aside. Spread the sliced almonds over a baking pan, and bake until golden brown. Transfer nuts to a bowl to cool.

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

In the bowl of an electric mixer, combine 1-1/2 sticks of butter and the granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes. Add eggs; beat until combined. Add 1 tbls. vanilla; beat until smooth. Add 1/3 of the reserved flour mixture and half of the sour cream; beat to combine. Repeat. Add final third of flour mixture and beat to combine.

Pour half the batter into the prepared pan, and spread evenly with a small spatula or spoon. Sprinkle with the reserved almond-spice mixture. Top with remaining batter.

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

Melt the remaining stick of butter over medium-high heat until color turns nut-brown, about 5 minutes. Pour the butter into a medium bowl, leaving behind any dark sediment. Stir in the confectioners' sugar, the remaining tablespoon of vanilla, and the milk until smooth; add an additional tablespoon milk (if necessary) so glaze is pourable. Drizzle glaze over cake and sprinkle with toasted almonds.