Almond Bundt
Posted by Nordic Ware on 12th May 2022
Product Used In This Recipe
6 Cup Heritage Bundt® Pan
SEE PRODUCTAlmond Bundt Cake with Coconut Glaze
PREP: 15 MINUTES
COOK: 40 MINUTES
SERVINGS: 8 - 10 SERVINGS
This Almond Bundt Cake with Coconut Glaze makes an elegant Easter centerpiece! The toasted coconut and candied chocolate eggs makes this 6 cup Bundt look like an adorable Easter egg nest. This recipe was created by Bake From Scratch magazine as part of the Bundt of the Month.
- 3/4 cup (170 grams) unsalted butter, softened
- 1 1/3 cups (267 grams) granulated sugar
- 3 large eggs (150 grams), room temperature
- 1 1/2 cups (187 grams) cake flour
- 3/4 teaspoon (2.25 grams) kosher salt
- 1/4 teaspoon (1.25 grams) baking soda
- 2/3 cup (160 grams) sour cream, temperature
- 1 teaspoon (4 grams) vanilla extract
- 1/2 teaspoon (2 grams) almond extract
- Coconut Glaze:
- 1/4 cup (15 grams) toasted sweetened flaked coconut
- Garnish: candy-coated chocolate eggs
1. Preheat oven to 325°F (170°C).
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
3. In a medium bow, whisk together flour, salt, and baking soda. In a small bowl, whisk together sour cream, and extracts. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flow mixture, beating just until combined after each addition. Spoon 1 cup batter into a large piping bag; cut a 3/4-inch wide whole in tip.
4. Using a pastry brush, spread any excess spools of your baking coating on the Nordic Ware Heritage Bundt Pan and blot with a paper towel. Paper batter directly into grooves of prepared pan to within 2 inches of rim; spoon remaining batter on top. Tap pan on counter several times to evenly spread batter and release any air bubbles.
5. Bake until a wooden pick inserted near center comes out with just a few moist crumbs, 40 to 50 minutes. Let cool in pan for 20 minutes. Loosen cake from center of pan using a small offset spatula. Invert cake into a wire rack, and let cool completely. Transfer cake to desired serving plate.