Almond snowflake cake glazed with brown butter on a wire rack

Almond Bundt Cake with Brown Butter Glaze

Category
Yields12 Servings
Total Time1 hr 15 mins
Almond Cake
 1 ¾ cups all purpose flour
 1 ½ tsp baking powder
 ½ tsp salt
  cup ground almonds (see Recipe Notes)
 ¾ cup butter, softened
 1 ½ cups sugar
 3 large eggs
 1 tsp vanilla extract
 1 tsp almond extract
 ¾ cup whole milk
Brown Butter Glaze
 ¼ cup butter
 1 cup powdered sugar
 1 tbsp milk
For the cake:
1

Preheat the oven to 350 degrees F. Spray a bundt cake pan with baking spray (Baker's Joy works well).

2

In a medium bowl, sift together the flour, baking powder, salt, and ground almonds. Set aside.

3

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.

4

Gradually add the flour mixture to the wet mixture, alternating with the milk. Mix just until combined.

5

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.

6

Allow the cake to cool for 10 minutes, and turn it out onto a wire rack over a cookie sheet.

For the brown butter glaze:
7

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.

8

Add powdered sugar and milk, and stir with a whisk until the glaze is smooth.

9

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

Almond Cake
 1 ¾ cups all purpose flour
 1 ½ tsp baking powder
 ½ tsp salt
  cup ground almonds (see Recipe Notes)
 ¾ cup butter, softened
 1 ½ cups sugar
 3 large eggs
 1 tsp vanilla extract
 1 tsp almond extract
 ¾ cup whole milk
Brown Butter Glaze
 ¼ cup butter
 1 cup powdered sugar
 1 tbsp milk

Directions

For the cake:
1

Preheat the oven to 350 degrees F. Spray a bundt cake pan with baking spray (Baker's Joy works well).

2

In a medium bowl, sift together the flour, baking powder, salt, and ground almonds. Set aside.

3

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.

4

Gradually add the flour mixture to the wet mixture, alternating with the milk. Mix just until combined.

5

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.

6

Allow the cake to cool for 10 minutes, and turn it out onto a wire rack over a cookie sheet.

For the brown butter glaze:
7

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.

8

Add powdered sugar and milk, and stir with a whisk until the glaze is smooth.

9

Pour the glaze over the warm cake and serve.

Almond Bundt Cake with Brown Butter Glaze

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