Almond Bundt Cake with Brown Butter Glaze
Preheat the oven to 350 degrees F. Spray a bundt cake pan with baking spray (Baker's Joy works well).
In a medium bowl, sift together the flour, baking powder, salt, and ground almonds. Set aside.
In the bowl of an electric mixer, combine the butter and sugar, and beat on medium speed until fluffy. Add the eggs one at a time, beating after each addition. Add the vanilla and almond extracts and mix well.
Gradually add the flour mixture to the wet mixture, alternating with the milk. Mix just until combined.
Pour the batter into the cake pan and bake for 40-45 minutes (until a toothpick inserted in the center comes out clean). Meanwhile, make the brown butter glaze as directed below.
Allow the cake to cool for 10 minutes, and turn it out onto a wire rack over a cookie sheet.
Melt the butter in a small saucepan over medium heat. Continue heating, whisking frequently until the butter smells like toffee and the milk solids turn brown. Remove from the heat and let it cool for a few minutes.
Add powdered sugar and milk, and stir with a whisk until the glaze is smooth.
Pour the glaze over the warm cake and serve.
Recipe Notes
- For this recipe, I used a snowflake cake pan from Nordic Ware, but any 6 cup capacity bundt cake pan will work.
- You can make the ground almonds for this recipe by processing roasted, salted almonds in a food processor or high speed blender until they reach a finely ground consistency.
Recipe adapted from Nordic Ware.
Ingredients
Directions
Preheat the oven to 350 degrees F. Spray a bundt cake pan with baking spray (Baker's Joy works well).
In a medium bowl, sift together the flour, baking powder, salt, and ground almonds. Set aside.
In the bowl of an electric mixer, combine the butter and sugar, and beat on medium speed until fluffy. Add the eggs one at a time, beating after each addition. Add the vanilla and almond extracts and mix well.
Gradually add the flour mixture to the wet mixture, alternating with the milk. Mix just until combined.
Pour the batter into the cake pan and bake for 40-45 minutes (until a toothpick inserted in the center comes out clean). Meanwhile, make the brown butter glaze as directed below.
Allow the cake to cool for 10 minutes, and turn it out onto a wire rack over a cookie sheet.
Melt the butter in a small saucepan over medium heat. Continue heating, whisking frequently until the butter smells like toffee and the milk solids turn brown. Remove from the heat and let it cool for a few minutes.
Add powdered sugar and milk, and stir with a whisk until the glaze is smooth.
Pour the glaze over the warm cake and serve.
6 Comments
K
Wow this was sooooo gooood!
Rebecca
I’m so glad you liked it!
Erin
I see in the recipe notes that you use salted almonds. Do you use salted or unsalted butter
Rebecca
Hi Erin! I usually use salted butter since that’s what I have on hand. Unsalted will work as well, especially if you’re using salted almonds.
Laurie Dodd
I plan to make this recipe in my Nordic Ware Sweet Snowflakes Shortbread Pan. This pan works great for the shortbread recipe included, but elements of the design are left out to make the shallow cookies! A small cake would be even better. I will try using almond flour for the ground almonds. I will come back with my report!
Rebecca
Hi Laurie! I’m so glad to hear that you’re excited to try this recipe! I strongly recommend that you use ground almonds and not almond flour. The ground almonds add flavor and texture that’s very different than almond flour. I’m afraid almond flour won’t work for this recipe. Let me know how it goes in the shortbread pan!