Why did it take me so long to discover my love for almond extract?! This vanilla almond bundt cake was born out of a craving for something dense, soft and loaded with almond flavor. It took me a surprisingly long time to finally try baking with almond extract, and when I finally did I was kicking myself for wasting so much time!
Honestly, my tastes have just changed as I’ve grown up (as everyone’s tends to), and almond is just one of those things that just clicked! And I’m so glad it did. It’s one of my favorite flavors now.
I wanted this to be pound cake-esque without actually using a pound of butter (at least, not for this particular recipe). Growing up, we always had a tin of the Sara Lee pound cake in the foil pan. And it was my favorite when it was as cold as it could be. Am I the only one that eats it cold? I love the texture and richness of that pound cake. Even though this doesn’t use an entire box of butter, it still has what I was looking for.
I couldn’t eat this whole thing alone (which is a lie, but I knew I had to have some self-control), so I gave a lot to my dad. He said this was perfect with coffee, so consider this for your next brunch!
Flour – Depending on the humidity, you may need a little more than 3 cups. If the batter seems very loose after adding the flour, try adding a few tablespoons at a time until it comes together.
Baking Powder – Since there’s no acidic ingredient here, we’ll be using a little baking powder to help us leaven. Head over to my post about baking soda and powder to learn about why this is!
Eggs – These definitely need to be room temperature to make sure everything is combined thoroughly. If you forget to take them out of the fridge beforehand, stick them in a bowl of hot water while you gather the other ingredients. They’ll be good to go by the time you crack them open!
Milk – I used unsweetened almond milk, but you can use whatever you have on hand! I haven’t tried this with whole milk yet, but I’m sure the fat in there would add to the richness and moisture of the cake.
Extracts – I know, this seems like a lot. But there’s a lot of cake to flavor here! Feel free to cut back or add more, or even experiment! Lemon or orange extracts would be yummy, too!
Powdered Sugar – I debated on making a glaze for this cake rather than just dusting with sugar. It would definitely bring some more almond flavor to this cake. But I wanted to keep it simple, so I opted for just the sugar. It would still be delicious with a glaze made of powdered sugar, almond extract and some milk. Try it out!
I’m using this bundt pan, and it works like a charm! It’s lasted me quite a long time, and leaves a pretty design on the cake.
For the powdered sugar, you can use whatever you have on hand to get it on the cake. I have a couple little dusters, one of them being this one with a handle. It holds quite a bit of powdered sugar and dusts pretty evenly.
Don’t Skip This Step!
You might just want to dump all the dry and wet ingredients into the creamed mixture and call it a day, but don’t! There’s a real reason we alternate the addition of these, I promise. There’s actually a couple reasons. It leads to a cake that’s more moist (ew), and also ensures everything is mixed in evenly.
By starting and ending with dry ingredients, you let the fat coat the flour in the first addition, and let the flour absorb moisture in the last addition. It’ll pay off!
I’d love to hear what you thought about this one! Leave a comment below, or share with me on social media!
Vanilla Almond Bundt CakeCourse: Dessert
Almond extract is the star of the show in this simple recipe! Great for sharing at breakfast or for dessert, this is a guaranteed crowd pleaser.
3 cups (360 g) all-purpose flour
1 tsp. baking powder
½ tsp. salt
3 cups (594 g) granulated sugar
1 cup unsalted butter, softened
5 large eggs, room temperature
½ cup milk, room temperature
1 ½ tsp. vanilla extract
1 tbsp + 1 tsp. almond extract*
powdered sugar for serving, optional.
- Preheat oven to 350° F. Grease and flour a 9¼ inch bundt pan.*
- Sift together flour, baking powder and salt. Set aside.
- In a large bowl, cream softened butter in a stand mixer with a paddle attachment until smooth and slightly lightened in color. (You can also use a hand mixer or by hand with a wooden spoon or rubber spatula).
- Add sugar and cream together until light and fluffy. Add eggs one at a time, beating until well combined after each addition. Add extracts. Scrape down the bowl as needed.
- Add flour in three additions, alternating with milk. Be sure to start and end with flour. Beat just until combined. Scrape down bowl, making sure everything at the bottom has been incorporated.
- Pour into bundt pan. Bake for 1 hour – 1 hour and 10 minutes, or until tester comes out clean. *
- Cool in pan for 10 minutes, the invert onto plate or cake stand. Let cool completely.
- Dust with powdered sugar before serving.*
- Extract – I know, this seems like a lot. but this is a large cake, and I really wanted the almond flavor to come through. You can dial this back or add more if you’d like!
- Pan – I tried this in a 9×5 inch loaf pan, and it took a long time to bake and the top got very try, If you want to bake into loaves, I recommend splitting into two 8×4 inch pans.
- Baking – If you think the top is getting too dry or brown, you can loosely over the top with foil to prevent it from browning further.
- Powdered Sugar – This cake tastes amazing while still slightly warm, but if you plan on dusting powdered sugar all over it, I recommend waiting until it’s cooled. Warm powdered sugar can turn gummy in texture.
Did you make this recipe?
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