Almond Bundt Cake is an easy, moist pound cake filled with almond flavor from almond extract, sliced almonds and dusted with powdered sugar.
If you are looking for an easy, delicious dessert like Vanilla Pound Cake but want it extra special for the holidays, you’ll love this new Cake Recipe. This beautiful simple bundt cake is perfect for Easter, Christmas, or any special occasion.
ALMOND BUNDT CAKE
Rich, buttery poundcake is a decadent dessert (or breakfast) that is so easy to make. Instead of baking it in a loaf pan, you can upgrade it by baking in a bundt pan. Add a simple dusting of powdered sugar and you have a stunning Easter dessert or Christmas brunch sweet.
This Almond Bundt Cake recipe has slivered almonds and almond extract so you get full almond flavor in every bite. The sour cream and butter give this cake melt in your mouth goodness. It’s beautiful and sweet on its own, but you can always top with with Cream Cheese Frosting or Buttercream Frosting for an extra special dessert.
If you want to make Almond Bundt Cake ahead of time, an unfrosted baked cake will stay fresh for about a week in the refrigerator. Bring it to room temperature before serving or warm in the oven for a few minutes for the best taste. If you freeze your cake, thaw in the refrigerator overnight.
Is there anything more heartbreaking in the baking world than a bundt cake that sticks to the pan? All that work and waiting to get a crumbly top that you have to try to clump together with frosting can be so frustrating! To avoid losing any part of your beautiful cake, follow the tips below.
Tips for Making Bundt Cakes
- Use a non-stick pan in good shape with no nicks, scratches, or wear and tear on the coating.
- Don’t grease your pan with butter. Use baking spray or melted shortening and a pastry brush to get into all the nooks and crannies.
- Use sugar or almond meal if your bundt cakes have stuck with flour in the past. If using flour, use it lightly so you don’t get a white coating on your cake.
- Allow your bundt cake to cool at least 10 minutes before flipping over but don’t cool for too long. If your cake is too cool, return to the oven for a few minutes to loosen back up.
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VARIATIONS ON ALMOND BUNDT CAKE
- Amaretto: Almond flavored liqueur is perfect for this cake! Add 2-3 tablespoons of Amaretto to your wet ingredients to make an Amaretto Almond Bundt Cake.
- Berry Swirl: Swirl in this easy Strawberry Topping recipe, made with your favorite berries like blueberries, strawberries, or raspberries. Add ⅓ of the cake batter to the pan, then ½ cup fruit topping and swirl. Repeat once more and finish with remaining batter.
- Olive Oil: Instead of butter, you can substitute extra-virgin olive oil. Extra-virgin olive oil is very fragrant and is delicious with almonds.
- Cherries: You can mix in fresh or dried cherries to this batter. If using fresh cherries, toss them in flour before gently folding into the batter so they don’t sink to the bottom of the pan. Cranberries taste great too!
- Chocolate: Mix in ½ cup dark chocolate chips, drizzle with Chocolate Ganache, or add a ¼ cup cocoa powder for chocolate Almond Bundt Cake goodness!
MORE DELICIOUS POUND CAKE RECIPES
HOW TO STORE ALMOND BUNDT CAKE
- Serve: This Almond Bundt Cake can be kept at room temperature for up to 2 days with a powdered sugar topping. Some frostings will need to be refrigerated.
- Store: Almond Bundt Cake will stay fresh in the refrigerator in an airtight container for up to 1 week.
- Freeze: Freeze cooled cake wrapped tightly in plastic wrap and stored in a sealed container for up to 6 months.
- 1 cup butter , at room temperature
- 2 cups granulated sugar
- 6 large eggs
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 cup slivered almonds , toasted
- 1/2 cup sliced almonds , optional
- powdered sugar , for dusting
- Preheat to 350 degrees. Grease and flour a 10-inch bundt pan, or spray with baking spray.
- In a large bowl, using a stand mixer on medium speed, beat together the butter and the granulated sugar until creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
- In another bowl, combine the flour, the baking soda and salt.
- Add the dry ingredients to the wet ingredients in 2 additions, alternating with the sour cream and beating on low speed after each addition until smooth.
- Stir in 1 cup almonds. If using additional ½ cup almonds, sprinkle evenly on bottom of the bundt pan.
- Spread the batter evenly in the prepared bundt pan.
- Bake until the cake is golden and a toothpick inserted into the center comes out clean, 60 to 75 minutes.
- Let cool in the pan on a wire rack for 10 minutes. Invert the cake onto the rack and lift off the pan. Let the cake cool completely.
- Dust the top with confectioners’ sugar and serve.