Almond Cream Bundt Cake
 
Prep time
Bake / Cook time
Total time
 
Delicious and easy almond cream bundt cake is generous enough to feed a crowd. Add cake cut outs to the batter in shapes to fit the occasion, and surprise your guests. Just by itself or with cutouts baked within, this Almond Cream Bundt Cake will surely be a crowd pleaser.
Author:
Recipe type: Cake
Serves: Serves 12
Ingredients
For the Almond Cream Bundt Cake:
  • 3 ½ cups all-purpose flour (470 g)
  • 1 ½ teaspoons baking powder (8 g)
  • 1 teaspoon baking soda (6 g)
  • ½ teaspoon salt (3 g)
  • 1 cup / 2 sticks unsalted butter (226 g)
  • 1 ¾ cups granulated sugar (371 g)
  • 4 large eggs
  • 16 ozs sour cream (454 g)
  • 1 ½ teaspoons almond extract (5 g)
Optional: Chocolate Spiders:
  • 2 cups all-purpose flour (268 g)
  • 3 teaspoons baking powder (12 g)
  • ½ teaspoon salt (3 g)
  • ¾ cup unsweetened cocoa (60 g)
  • ¾ cup / 1 ½ sticks unsalted butter (170 g)
  • 1 ½ cups granulated sugar (318 g)
  • 3 large eggs
  • 1 cup buttermilk (8 ounces / 220 g)
  • 1 tablespoon instant espresso (5 g) dissolved in 1 ½ tablespoons (21 g) warm water
  • 1 teaspoon vanilla extract (4 g)
Choice of Sugar Glaze or Chocolate Glaze:
Sugar Glaze:
  • 2 tablespoons butter (28 g)
  • 3 - 4 tablespoons milk (42 – 56 g)
  • ¼ teaspoon salt (2 g)
  • 2 cups powdered sugar (215 g)
  • ¼ teaspoon almond extract
Chocolate Glaze:
  • 1 cup semi-sweet chocolate chips (170 g)
  • 1 – 2 tablespoons canola or vegetable oil (20 g – 40 g)
  • 1 can condensed milk (14 oz / 396 g)
Directions
For the Almond Cream Bundt Cake:
  1. Preheat oven to 350 F. Spray a 10-inch bundt pan (10 – 15 cups capacity) with non-stick cooking spray.
  2. Sift together the flour, baking powder, baking soda and salt.
  3. On medium speed with a flat beater, cream the butter until smooth and free of lumps.
  4. Gradually add the sugar and beat until light and fluffy.
  5. Add the eggs one at a time. Beat until fully incorporated after each addition.
  6. Add ⅓ of the dry ingredients and alternate with ½ of the sour cream. Mix until blended. Add ½ of the remaining dry ingredients and the rest of the sour cream, mixing until blended. Then add the last ⅓ of the dry ingredients. Beat until smooth and well blended, taking care not to overbeat.
  7. Add the almond extract and mix until combined. Batter will be thick. Pour the batter into the prepared bundt pan. Bake for 60 minutes. (If baking with optional chocolate spiders, go to step 8 below.)
  8. If baking with chocolate spiders, scoop some cake batter into the bundt pan to line the bottom of the pan. Line up frozen chocolate spiders on the batter all around the pan. Use a cookie scoop to cover the spiders with the rest of the batter. Bake for 60 minutes.
  9. Remove from the oven and let cool on a wire rack for about 25 – 30 minutes, then turn out the bundt cake onto a cake plate. Store at room temperature in an airtight container or cover with a cake dome. Allow the bundt cake to cool completely before storing.
Optional: Chocolate Spiders:
  1. Spray four 8-inch round cake pans with non-stick cooking spray. Preheat oven to 350 F.
  2. Sift together the flour, baking powder, salt and unsweetened cocoa.
  3. On medium speed with a flat beater, cream the butter until smooth and free of lumps.
  4. Gradually add the sugar and beat until light and fluffy.
  5. Add the eggs one at a time. Beat until fully incorporated after each addition.
  6. Add ⅓ of the dry ingredients and alternate with ½ of the buttermilk. Mix until blended. Add ½ of the remaining dry ingredients and the rest of the buttermilk, mixing until blended. Then add the last ⅓ of the dry ingredients. Beat until smooth and well blended, taking care not to overbeat.
  7. Mix in the vanilla extract. Divide the batter evenly among the 4 cake pans and bake for 20 minutes.
  8. Remove pans from oven, let cool on a wire rack for about 15 minutes, then turn out the cake layers. Use a spider-shaped cookie cutter to cut out chocolate spiders. Freeze the chocolate spiders in an airtight container until ready to use.
For the Sugar Glaze:
  1. In a small sauce pot, heat the butter until melted then mix in the milk until warm. Add the salt stirring to mix.
  2. Remove from heat then whisk in powdered sugar. Whisk until smooth and free of lumps. Add more milk a tablespoon at a time if you prefer a thinner consistency.
  3. Add almond extract whisking until blended. Pour immediately before glaze sets.
For the Chocolate Glaze:
  1. Melt the chocolate chips in a double boiler, a bowl placed on top of a pot of simmering water.
  2. Add the canola or vegetable oil stirring until well blended. Add more canola oil a tablespoon at a time if you prefer a thinner consistency.
  3. Still in the double boiler, pour in the condensed milk, stirring until the glaze is smooth and free of lumps. Remove from heat. Pour immediately before glaze starts to set.
Notes
Prep time and bake time is for one plain bundt cake. Allow for more time if adding shapes to the batter = ).
Recipe by SugaryWinzy at http://sugarywinzy.com/almond-cream-bundt-cake/