While I love to experiment with different cake textures and flavors, the recurrent request in my house, especially when it comes to birthday requests, remains the ubiquitous butter cake. And though I suspect it must have something to do with the yummy melt-in-the-mouth factor, homemade butter cakes seem to charmingly convey the message “I made it myself” without actually having to say the words.

One step ahead of your regular vanilla butter cake, this stunning Almond cake, baked in a Bundt pan, has all the makings of a perfect birthday cake. It was my first and only choice when I started planning my mum’s birthday. “With almonds, almond extract, and almond liqueur all working together in this cake, there’s plenty of almond flavor for even the biggest almond fan.” I cannot help agreeing here with Jennifer from Bake or Break, even if I made the switch from liqueur to more extract. Other than the simple sugar glaze, this beauty needs nothing more a handful of toasted almonds on top to look pretty. My mum loved it so much that she did not want to share her cake with anyone 😛

ALMOND BUNDT CAKE

Ingredients:

For the Cake

2 1/2 cups all-purpose flour

1/2 cup almond flour

1 teaspoon table salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup light brown sugar

4 large eggs, room temperature

3 tablespoons almond-flavored liqueur

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup full cream milk

For the Glaze

1 cup confectioners’ sugar, sifted

3 to 5 tablespoons heavy cream

1 teaspoon almond extract

Toasted sliced almonds, for garnish

Method:

  • Preheat the oven to 350°F. Generously grease a 10-cup or 12-cup Bundt pan. Whisk together the flours.

  • Add salt, baking powder, and baking soda. Set aside. Using electric mixer on medium speed, beat butter.

  • Add granulated sugar and brown sugar, beat well until it is light and fluffy. Add the eggs, one at a time.

  • Mix well after each addition. Add liqueur, vanilla extract, and almond extract. Reduce mixer speed to low.

  • Add the flour mixture in three portions, alternating with two portions of milk. Mix it just until combined.

  • Transfer the batter to the pan and spread evenly. Bake 50 to 60 minutes until the cake is golden brown.

  • A pick inserted into the center should come out clean. Cool the cake in pan on wire rack for 20 minutes.

  • Flip cake onto a serving plate and leave it to cool completely. While the cake is cooling, make the glaze.

  • Whisk together the confectioners’ sugar, 3 tablespoons of the cream, and the almond extract in a bowl.

  • Add more cream, a teaspoonful at a time, until the glaze has the desired consistency, thick but pourable.

  • Drizzle the glaze over the cooled cake and garnish with toasted sliced almonds. Makes 12 to 16 servings.

Happy Birthday Mama!