|Nutritional Guidelines (per serving)|
|Servings: Serves 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 18g||88%|
|Total Carbohydrate 43g||15%|
|Dietary Fiber 1g||4%|
|*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.|
Spring is here and we are just entering wedding season. With all of the showers and parties this time of year, having a go-to recipe like this one is a must. This easy and elegant bundt cake is the perfect dessert or tea time treat to serve at any wedding shower. The best part is, you can make this bundt cake the night before your event because I think it tastes even better the next day.
This cake is like a blank slate for creativity and coordination. Decorate the cake with fresh, seasonal fruit and serve with a dollop of whipped cream. You can also easily coordinate this cake with the wedding colors through plates, napkins, and other table decors.
The recipe comes from my cousin in Finland who served this at her wedding party in 1967! In Finland, it is called "Murokakku." There is not a direct translation, but it is known as a basic coffee cake that is perfect for just about any special occasion.
The secret ingredient in this bundt cake is the potato flour. Made from peeled, dried potatoes and then ground into a fine powder, potato flour attracts and holds water, which results in incredibly moist and delicious baked goods.
The signature flavor in this bundt cake comes from the addition of almond extract to the batter. I always use Nielsen-Massey products when baking, and having their vanilla extract on hand in my pantry is an absolute must. I used their almond extract in this cake as well and the result was incredible.
Before serving, dust the bundt cake with powdered sugar for an elegant presentation.
- 1 3/4 cups butter (softened)
- 2 cups sugar
- 4 eggs
- 1 3/4 cups all-purpose flour
- 1 1/2 cups potato flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- Garnish: powdered sugar for dusting
Preheat oven to 350 F.
In a large mixing bowl, cream butter and sugar together. Add eggs, one at a time, mixing well after each addition.
In a medium bowl, combine flours, baking powder, and salt. Working in 2 to 3 batches, combine flour mixture with butter mixture. Once all of the flour mixtures has been incorporated, mix in extracts.
Coat Bundt pan with non-stick baking spray. Spoon batter into the bundt pan and spread out evenly. Bake in the oven at 350 F for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and cool in the pan on a cooling rack for 15 minutes. After 15 minutes, invert cake onto cooling rack and cool completely. When ready to serve, dust with powdered sugar.