“IT WAS INEVITABLE: THE SCENT OF BITTER ALMONDS ALWAYS REMINDED HIM OF THE FATE OF UNREQUITED LOVE.” Gabriel García Márquez
I promise you. You will LOVE this cake. And it will LOVE you back!
What’s not to love? A sweet, moist cake baked with ground almonds and a hint of extract. And it is just bathed in a lush, chocolate amaretto ganache.
And you? You are so sweet and loveable just the way you are! You are meant to be together!
Just like the Bundt Bakers. There has been a little changing of the guard. But I’m so happy that this group of bundt loving women remained together, too. You know how it is. Life gets busy and we all go off in all sorts of directions. I’m ever grateful for Cake Duchess and Baker Street for starting this group. Now I am so thankful to Stacy of Food Lust People Love for taking over the helm of the new Bundt Bakers.
And to celebrate our first challenge as a somewhat new group, we decided to go nuts!
I decided to go almonds!
Almond is truly one of my favorite flavors to bake and create desserts with. And the thing I’m finding about bundts, is that the simpler I keep them, the better they taste! And the pairing of chocolate and almonds is always pretty divine in my book!
Level of Difficulty: very simple, just as a bundt should be!
ALMOND BUNDT CAKE:
- 1 cup of butter ( 2 sticks) at room temperature
- 2 cups of sugar
- 4 large eggs at room temperature
- 2 teaspoons of vanilla extract
- 1 teaspoon of almond extract
- 2 1/2 cups of all purpose flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of ground almonds (I find this almond meal at Trader Joe’s)
- 1 cup of milk, at room temperature (I actually microwave the milk in a large glass measuring cup for 30 seconds)
Position a rack in the center of your oven and preheat it to 350°F. Generously spray a 10 cup bundt or tube pan with baking spray.
Combine the flour, almond meal, baking powder and salt in a bowl and set it aside.
In the bowl of your electric mixer, cream the butter and sugar together until they are light and fluffy. Beat in the eggs, one at a time, making sure they are incorporated before adding the next. And lastly, add the vanilla and almond extracts.
Alternate adding the flour in 3 additions and the milk in 2; beginning and ending with the flour. Pour the batter into your prepared pan, tapping it on the counter to get rid of any air bubbles and smoothing out the top with an offset spatula.
Bake for 60-70 minutes until the top is golden and a toothpick inserted into the center comes out clean. Allow to cool on a wire rack for 10 minutes before inverting the cake onto the rack and allowing it to cool completely before glazing it.
Ready to drench it in ganache?!
- 6 ounces of semi sweet chocolate, chopped ( or you may use chips)
- 6 ounces of heavy cream
- 4 Tablespoons of amaretto
- 1 Tablespoon of butter
- a pinch of salt
- a handful of sliced or slivered almonds for garnishing if desired
Place the chopped chocolate in a heat proof bowl. In a small pan over medium high heat, bring the cream just to a simmer. Pour it into the bowl, over the chocolate. Don’t stir it yet. Just cover it with some plastic wrap and let it sit for about 10 minutes. Then whisk the chocolate until all bits are melted and it is smooth. Add the amaretto and the butter and pinch of salt and mix again until everything is combined. I find it easier at this point to pour the ganache into a measuring cup with a spout. It will make it easier to pour over the cake. Let the ganache sit a bit at room temperature. It will thicken as it cools.
When you are ready to drench your sweet almond cake in this luscious chocolate, place your cake on a wire rack with a tin foiled lined baking sheet underneath. Slowly and evenly pour the ganache to cover the entire cake. If you need, pour the chocolate that has collected in the baking sheet back into your measuring cup to touch up any areas that did not get covered. If desired, toss a few almonds on the top of the cake while it’s still wet. Again, let the glaze sit on the cake until is is firm before transferring the cake to a plate to serve.
Check out the nuttiness that went on this month!
- Banana Nut Bread from Veronica at My Catholic Kitchen
- Chocolate Covered Almond Cake from Anne at From My Sweet Heart
- Chubby Hubby Mini Bundts from Kelly at Passion Kneaded
- Glazed Citrus Pistachio Bundt Cake from Laura at The Spiced Life
- Mocha Hazelnut Marble Bundt Cake from Felice at All That’s Left Are the Crumbs
- Orange Cinnamon Pecan Cake from Renee at Magnolia Days
- Pecan Bundt Cake with Orange Cream Cheese Icing from Stacy at Food Lust People Love
- Pistachio Coffee Cardamom Cake from Deepti at Baking Yummies
- Powdered Sugar Pound Cake with Pecans from Dorothy at Shockingly Delicious
- Rum Pecan Bundt from Tara at Noshing with the Nolands