Looking for a simple cake that is easy to pull together but has a bit of wow! Then create this almond bundt cake and let the shape do all the talking.
Almond is a classic flavour, and I am definitely a fan as I do love marzipan. This almond bundt cake takes the simplicity of the flavour and elevates the presentation thanks to the help of the tin it gets baked in.
Bundt tins come in a range of different designs, and they all have their own charm. Using bundt tins for your cakes makes them seem fancier than they are. This is very helpful if you a looking to whip up a cake quickly for any type of occasion.
This almond bundt cake is a simple sponge cake achieved through using a creaming method. Therefore, it is a great way to build you confidence with baking cakes. It was the first method I was introduced to when baking cake. The creaming method consists of combining the fat and sugar together allowing air to be added into the mixture. You will then add in the eggs and dry ingredients in.
This almond bundt cake is a simple yet great crowd pleaser which can relied upon time after time whenever you need a cake in a pinch for sharing with guests.
Star Ingredient
This cake utilises almonds in 2 ways to get that flavour singing in every slice. Ground almonds and almond extract. This can work just as well if you haven’t got any almond extract to hand but will be a much more subtle taste.
Using ground almonds also adds to the texture of this otherwise sponge cake while contributing to a subtle nuttiness flavour of the cake.
To really intensity that almond flavour, that is where adding the almond extract comes into its own. You can get away with using small amount of the flavouring to really impart that taste of almond and scent which is undeniable. The kitchen will smell delicious whenever you bake with almond extract.
As a little added bonus, if there aren’t enough almonds for you, you add a bit extra. To up the otherwise simple icing topping for this bundt cake you can always sprinkle on some flaked almonds. More almond taste along with a bit of a crunchy texture if you so desire.
How to Purchase Ingredients to be Conscious to the Planet
This almond bundt cake only requires a handful of ingredients. You can easily make some simple swaps with your shopping habits to pick them up plastic free.
The sugars and self raising flour for this recipe will come in paper bags if you are shopping in supermarkets. Alternatively, if you’re heading to a zero waste shop for some other ingredients, you can pick these up there too. Airtight containers are what I find easiest to use when shopping for finer powder ingredients like sugars and flours. You can also pick up larger amounts in one go. Glass jars will also work if looking for smaller quantities. I don’t personally take my clip top jars that I store these in at home, but some people do.
The nuts for these recipes is where you can really avoid the plastic by swapping to zero waste shopping habits. Almonds will also ways come in plastic packaging when in supermarkets, so I also like to pick these up from zero waste shops whether instore or online. If shopping online there will come in paper bags which are recyclable. If heading in store to pick up the ground and flaked almonds, I would recommend glass jars – such as repurposing clean sauce jars. Alternatively, I will take along my Elephant Box seal n’ go trio for popping nuts of any variety into.
For eggs, head along to your local farmer’s market or farm shop to support your local producers. You can also reuse you egg carton this way.
For the almond extract, try and find a brand that using glass bottles for there packaging. Some options are Steenbergs or Nielson Massey. Both utilise glass bottles, and have a focus on sustainability when it comes to sourcing ingredients for their products.
Ingredients you can buy Plastic Free
- Caster Sugar
- Self Raising Flour
- Ground Almonds
- Eggs
- Almond Extract
- Icing / Powder Sugar
- Flaked Almonds
Ingredients you can Make at Home
- Butter – homemade recipe here
Equipment You Will Need
- Freestanding Mixer or Bowl and Handheld Mixer
- Spatula
- Large Metal Spoon (optional)
- Measuring Spoons
- 8 Inch Bundt Tin
- Pastry Brush
- Cooling Rack
- Small Bowl
- Metal Spoon
Tips and Tricks when Baking Almond Bundt Cake
Greasing your Bundt Tin
Bundt tins may seem daunting to bake with due to fears or past bad experiences of cakes getting stuck in them. The way to stop this happening is to prep you tin well to start with it. There are a few ways you can do this.
Firstly, you can brush soften butter all over the tin, ensuring you get into all the edges of the design. Then dust well with the matching flour for what is within the recipe, ensuring it again covers all aspects before tapping out any excessive. If you were making a chocolate cake within a bundt tin, cocoa powder would be the substitute for the flour at this stage.
Secondly, you can make up some cake goop and brush this over the tin. What is cake goop I might hear you say. It is a mixture of shortening, oil, and plain flour to create a paste that you then brush over the tin. It is like what would be within a cake release spray but is cheaper to make. As flour is already in the mixture you do not need to dust the tin afterwards. To create your own cake goop, mix equal amount of 3 ingredients. I use a quarter cup of each to make a batch, and then store it in airtight container in the fridge until needed. If you are in the UK, shortening will most likely be Trex which you can find in supermarkets.
If even with all of this, your cake still sticks a little. Don’t panic. Piece it together, and the icing with help to mask any cracks. No one has to know.
Adding in your Eggs
Add in the eggs one at a time ensures that you can incorporate each one fully. If you have concerns regarding curdling your cake batter when add in the eggs, this method can help with that. For mixtures that require more than 2 eggs, you can add in a tablespoon of flour with each additional egg to help avoid curdling. Curdling shouldn’t be too much of a concern for the creaming method as once all the flour is added and folded in it should correct it.
Using a spatula and scrapping down the sides between each egg addition can also help to ensure an even mixture is created.
Decorating your Cake
This is a simple cake, so the decoration is also simple. A basic icing is all that is dripped over the cake. If you want to add a little extra touch and up the almond component a little more, you can scatter over some flaked almonds. This will also add in an extra texture as well.
The icing amount for this cake may seem a lot for some people. If you want to have a little less you can always start with 150g icing sugar and add 4-5 teaspoons of water. You can work from there with the consistency, adding a little more water if required to get the thick pouring consistency.
Storing your Almond Bundt Cake
Cake tins can sometimes be a bit tricky when putting cakes in for storage. Having high sides when give little space to lower cakes down in to. A way around this could be pop your cake onto the lid of the tin and then popping the base on top to become an alternative lid.
A cake tin that I find very useful is when I picked up from a shop that no longer exists (RIP Wilkos). It is a handy tin that has a high tin that lifts off a flat base that does have an inner ring that your cake sits within. This one also came with a rack that sits inside so that could be an option to layer up single layer cakes or tarts to store/transport. This is a similar one to the one I like use.
Almond Bundt Cake
Equipment
- Freestanding Mixer or Bowl and Handheld Mixer
- Spatula
- Large Metal Spoon (optional)
- Measuring Spoons
- 8inch Bundt Tin
- Pastry Brush
- Cooling rack
- Small Bowl
- Metal Spoon
Ingredients
Cake:
- 250 g Caster Sugar
- 250 g Butter / Plant Butter / Margarine
- 5 Eggs
- 1-2 Teaspoon Almond Extract
- 225 g Self Raising Flour
- 25 g Ground Almond
Icing
- 200 g Icing Sugar
- 6-7 Teaspoons Water
- 1 Teaspoon Almond Extract optional – substitute for a teaspoon of water
- Flaked Almonds optional decoration
Instructions
- Preheat the oven to 170 degrees.
- Grease your bundt tin well and set aside.
- In a bowl cream together the sugar and butter until pale and fluffy.
- Add in the eggs one at a time beat well with each addition, add in the almond extract with the 1st egg.
- Add in the flour and ground almonds and fold through using a spatula or large metal spoon until fully incorporated.
- Spoon into the prepared bundt tin and spread round evenly.
- Put the cake into the oven on the middle shelf and bake for 35 minutes until a skewer comes out clean and the top of the sponge springs back when touched.
- Remove from the oven and allow to cool in the tin for 10 minutes.
- Turn the cake out onto the cooling rack to cool completely.
- When ready to ice your bundt cake, add the icing sugar into a bowl and gradually add in your water and almond extract (if using) stirring to combine until a thick pouring consistency forms.
- Spoon the icing over the bundt cake so that it drips around the sides.
- For extra decoration if desired, you can sprinkle over some flaked almonds.
- Stir in an airtight cake tin.
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