|Nutritional Guidelines (per serving)|
|Servings: 1 cake (12-16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||26%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 2g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Although native to the Middle East and South Asia, the fruit of the almond tree is readily available and wildly popular in Europe, especially in the Mediterranean from whence it made its way to Eastern Europe.
Almonds are not true nuts, but rather a drupe or seed consisting of an outer hard shell. They can be purchased in the shell, shelled, blanched, toasted, roasted, sugared, raw, sliced, slivered, and ground into paste, fillings and marzipan.
Almonds, in their various forms find their way into alcoholic beverages, soups (see this almond soup recipe), savory recipes and sweet recipes as in this easy almond Bundt cake recipe. The almond filling makes for a very moist cake but don't let a few crumbs sticking to your toothpick fool you into thinking it isn't done. You definitely don't want to overbake this cake.
If you don't have a Bundt pan, a Turk's head pan or babka pan will work just fine.
- For the Cake:
- 8 ounces (1 cup or 2 sticks) butter (softened)
- 1 cup sugar
- 3 large eggs
- 12.5 ounces almond filling (not almond paste or marzipan)
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- For the Icing:
- 1 1/2 cups confectioners' sugar
- 1/4 cup milk
- 1/4 teaspoon good-quality almond extract
Heat oven to 350 degrees. Coat a 10-cup Bundt pan with cooking spray. In a large bowl or stand mixer, beat together butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond filling until combined.
In a separate small bowl, whisk together flour, baking powder, and salt. Alternately add the flour mixture to the butter mixture with the milk, starting and ending with flour mixture. Beat until well blended. Spread batter evenly into prepared pan. Bake 50 to 55 minutes, but begin checking at 45 minutes, or until toothpick tests with a few crumbs clinging to it. Cool on a wire rack for 10 minutes. Then invert onto wire rack to cool completely.
To make the icing: In a small bowl, combine confectioners' sugar, milk, and almond extract until there are no lumps. The mixture should run off a spoon but be opaque. Adjust as necessary. Drizzle over entire cake. Store in a covered cake container.
Source: Adapted from "A Century of Family Favorites from Solo and Baker Brand" (H.M. Smyth Co., 1997).