Glazed Almond Bundt Cake Food

GLAZED ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.
• In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.

GLAZED ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker's Joy; set aside.
• Mix the flour, baking powder, salt, and ground almonds together; set aside.
• In a big bowl, beat the butter with 1 ½ cups sugar until light and fluffy.
• Beat in the eggs one at a time, beating well after each addition.
• Stir in the almond and vanilla extracts.
• Stir in the flour mixture alternating with the milk, mixing only until blended; pour batter into prepared pan.
• Bake for 60-70 minutes or until a pick comes out clean.
• Let cake cool in the pan for 10 minutes, then turn out onto a wire rack.
• Cool 10 minutes longer; place the rack over wax paper to catch the topping drippings.
• Make the topping: add all ingredients to a saucepan; bring to a boil.
• Decrease heat and stir until sugar dissolves and the mixture is slightly thickened.
• Pour the topping over the warm cake and serve warm or at room temperature.

ALMOND OLIVE OIL BUNDT CAKE

Steps:

• Make the cake: Preheat the oven to 325 degrees F. Brush a 10- to 12-cup Bundt pan with olive oil; dust with flour and tap out the excess. Whisk the all-purpose flour, almond flour, baking powder and salt in a medium bowl; set aside.
• Combine the granulated sugar and eggs in a large bowl; beat with a mixer on medium-high speed until thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and slowly beat in the olive oil until the batter is smooth. Beat in the vanilla and almond extracts. Reduce the mixer speed to low; beat in the flour mixture in two additions, alternating with the almond milk, until just combined.
• Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the middle comes out with a few moist crumbs, 50 to 60 minutes. Transfer to a rack and let cool 15 minutes in the pan. Loosen with an offset spatula, then invert onto the rack to cool completely.
• Make the glaze: Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth; stir in the remaining 1 tablespoon milk if the glaze is too thick. Spoon the glaze over the cake, letting it drip down the sides. Sprinkle with pomegranate seeds and chopped almonds. Let the glaze set, about 20 minutes.

GLAZED LEMON BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Brush a 10-cup Bundt pan with oil and dust with flour, tapping out the excess. Make sure to get in all the creases in the pan. Whisk the flour, baking powder, baking soda and salt together in a medium bowl and set aside.
• Whisk the sugar and eggs together in a large bowl until well combined and the eggs are pale. Gradually whisk in the oil until smooth and then whisk in the sour cream, vanilla, lemon zest and lemon juice. Add the flour mixture and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.
• Bake until the cake pulls away from the side of the pan and a wooden skewer inserted near the center comes out clean, about 1 hour. Cool 10 minutes in the pan on a wire rack and then invert onto the rack and cool completely.
• Whisk the confectioners? sugar and 3 tablespoons juice together in a medium bowl until smooth and thick. Gradually whisk in the remaining tablespoon of juice as needed until the glaze is just thin enough to pour. Drizzle or pour over the cake.

GLAZED ALMOND POUND CAKE

Steps:

• Preheat oven to 325°.
• Grease and flour a 9x5 loaf pan.
• Beat butter at medium speed till creamy add almond paste and beat additional minute add sugar a little at a time while beating till all is incorporated about 5 minutes. Being sure to scrape sides of bowl while mixing. Add eggs 1 at a time beating just until blended.
• Combine flour, baking powder and salt in a bowl.
• Add flour to batter alternating with sour cream till just blended in on low speed.
• Pour into pan and bake in lower third of oven for 65 minutes or until a toothpick inserted comes out clean. Let cool on wire rack till pan is cool enough to handle, remove from pan and cool on wire rack. Serve as is or top with Almond glaze.
• Glaze: Mix sugar with a little liquor at a time till a soft smooth consistency.

TOASTED ALMOND BUNDT CAKE WITH BLOOD ORANGE GLAZE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
• Heat a large skillet over medium heat. Sprinkle the almond flour into the pan. Leave it undisturbed until it begins to smell toasty, 15 to 30 seconds. Stir the almond flour and continue to cook, stirring occasionally, until it is evenly toasted, 1 to 2 minutes. Cool completely.
• Whisk the all-purpose flour, baking powder and salt into the cooled almond flour.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the eggs one at a time and mix well to combine. Scrape the bowl well between each addition.
• With the mixer running on low speed, add the vanilla and almond extracts and mix to combine. Add half of the dry ingredients and mix on low speed to combine. Add the milk in a slow, steady stream and mix until well combined. Add the remaining dry ingredients and mix to combine.
• Pour the batter into the prepared pan and spread into an even layer. Firmly tap the pan on the counter to help reduce any pockets or bubbles of air inside the pan. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
• Cool the cake inside the pan for 15 minutes, then unmold onto a wire rack to cool completely.
• For the icing: Whisk together the blood orange juice and powdered sugar in a small bowl to combine. Add more powdered sugar as needed to make a thick glaze.
• Spoon the glaze over the cooled cake, allowing it to drip down the sides. The cake is ready to serve immediately, or you can let the glaze set for 15 to 20 minutes to firm up before serving.

CRANBERRY BUNDT CAKE

Steps:

• Preheat oven to 350°F
• Coat a 10 cup bundt pan with non-stick cooking spray.
• Cream sugar and butter until smooth and fluffy. Beat in eggs.
• Sift dry ingredients together into a bowl.
• Add dry ingredients, alternately with buttermilk, to egg mixture. Beat until smooth.
• Stir in remaining ingredients.
• Spoon batter into bundt pan. Bake for 1 hour, or until wooden pick inserted in center comes out clean.
• Let stand in pan 15 minutes and then turn cake out onto plate.
• Glaze if desired.

PRIZE WINNING ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350°F; grease and flour a bundt pan.
• Beat sugar, egg, almond extract, milk and softened butter together.
• Gradually add flour, baking powder and cinnamon.
• In bottom of greased bundt pan, sprinkle almonds and raw sugar to make a nice crunchy topping.
• Pour cake batter over almonds/sugar.
• Bake for 50 minutes or until toothpick comes out clean from center of cake.
• Cool for 15-20 minutes, then remove from pan.
• Cool on wire rack.
• Serve warm or cooled - your preference.

AGE OF LINCOLN ALMOND-STREUSEL BUNDT CAKE WITH COFFEE GLAZE

Steps:

• For Streusel:
• Mix first 5 ingredients in small bowl. Add butter and rub in with fingertips until well blended. Set aside.
• For Cake:
• Preheat oven to 350° F. Butter and flour 12-cup Bundt pan. Mix flour and baking powder in small bowl. Finely grind almonds in processor. Using electric mixer, beat butter and almond paste in large bowl until blended. Gradually beat in 1 1/3 cups sugar. Continue beating until fluffy. Beat in extract. Stir in dry ingredients alternately with milk. Mix in ground almonds. Using electric mixer fitted with clean dry beaters, beat whites in another large bowl to medium peaks. Gradually add remaining 1/3 cup sugar and beat until stiff but not dry. Fold meringue into batter in 2 additions. Transfer half of batter to prepared Bundt pan. Sprinkle streusel over. Spoon remaining batter over. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 20 minutes. Turn out cake onto rack and cool completely. (Cake can be prepared 1 day ahead. Cover and let stand at room temperature.)
• For Glaze:
• Stir powdered sugar, whipping cream and instant espresso powder in small bowl until well blended. Drizzle glaze over cake, allowing excess to run down sides. Sprinkle cake with sliced almonds.