Updated: Apr 16, 2018
Author: Laura Doerr, Ways To My Heart
Serving Size: Makes 10 mini bundt cakes, or 1 large bundt cake
1 cup butter, softened
2 cups white sugar
1 ½ tsp pure almond extract
1 ½ tsp pure vanilla extract
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
½ cup ground almonds
1 cup milk
For the glaze/topping:
1/2 cup fresh or frozen (thawed) raspberries
1 ½ cups powdered sugar
¼ tsp pure almond extract
¼ tsp pure vanilla extract
¼ cup sliced almonds (optional for topping)
Fresh raspberries (optional for topping)
1. Preheat oven to 350 degrees. Spray the bundt pan with non-stick cooking spray.
2, In a medium bowl combine the flour, baking powder, salt, and ground almonds and set aside
3. In a large mixing bowl cream together the softened butter and sugar until fluffy. Beat in the eggs one at a time until incorporated. Stir in the vanilla and almond extracts. Gently beat in the flour mixture and milk, alternating until just combined.
4. Fill greased mini bundt pans about 2/3 full. Bake for about 20 minutes or until toothpick comes out clean. Cool in the pan on a cooling rack for about 5-10 minutes, then flip to gently remove the cakes from the pan to cool completely on a wire rack.
For the glaze:
1. Press the raspberries through a fine mesh sieve, catching all of the juices in a bowl. You should get a couple tablespoons of liquid out. Discard any seeds. Stir the powdered sugar and extracts into the raspberry juice until smooth.
2. Pour desired amount over the cakes, and top with sliced almonds and fresh raspberries.
If you don’t have a mini bundt pan, you can use one regular sized bundt pan.
For the ground almonds in the batter, just throw some sliced almonds in the food processor until ground.
This recipe features our Nordicware Copper Baking Racks.