Minimal Mom Bundt Cake Food

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MOM'S ALMOND BUNDT CAKE



Mom's Almond Bundt Cake image

From my mother's recipe files. A favorite recipe from my childhood that brings back memories of toasting a slice of pound cake and spreading a little butter on top.

Provided by Kathy

Categories     Dessert

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 12

1 cup butter
1 cup granulated sugar
1 cup powdered sugar
4 egg yolks
1 teaspoon vanilla extract
1 teaspoon almond extract
4 egg whites, stiffly beaten
3 cups flour, sifted three times
2 teaspoons baking powder
1 pinch salt
1 cup milk
almonds

Steps:

  • Heat oven to 350. Grease bundt pan then put large dabs of butter along creases of pan, embedding an almond in each dab.
  • Cream butter.
  • Sift the two sugars together and gradually add to butter. Scrape bowl.
  • Add unbeaten egg yolks, one at a time. Beat until smooth. Scrape bowl.
  • Mix in extracts. Scrape bowl.
  • Sift flour 3 times, re-measure, sift with baking powder and salt 3 times (Mom was emphatic about the sifting).
  • Starting with flour and ending with flour, add flour and milk alternately to batter. Scrape bowl.
  • Fold in stiffly beaten egg whites.
  • Pour batter into prepared pan.
  • Bake 1 1/4 hours or until toothpick comes out clean.
  • Cool in pan 10 minutes. Remove to wire rack and cool completely.

Nutrition Facts : Calories 468.4, Fat 21.3, SaturatedFat 12.9, Cholesterol 127.7, Sodium 256.6, Carbohydrate 62.4, Fiber 1, Sugar 32.1, Protein 7.3

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