Another coffee cake? Think again. This Almond Bundt Coffee Cake isn’t playing games. Imagine buttery almond bliss packed into a gorgeous, golden Bundt. It’s soft enough to make your pillow jealous and rich enough to get you through family brunch drama. Almonds add crunch while the glaze brings sweetness. It’s simple, indulgent, and ridiculously photogenic. Make this once, and your coffee will never feel lonely again. Warning: Potential addiction ahead. You’ve been officially notified.
Almond Bundt Coffee Cake
A buttery, almond-infused Bundt cake topped with a sweet glaze—perfect for breakfast, brunch, or dessert.
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup unsalted butter softened
- 1 ½ cups sugar
- 4 large eggs
- 1 tsp almond extract
- 1 cup sour cream
- ¾ cup sliced almonds
For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp almond extract
Instructions
- Preheat your oven to 350°F (175°C) and grease the Bundt pan.
- Mix flour, baking powder, and baking soda in a bowl.
- In a large bowl, cream butter and sugar until fluffy.
- Beat in eggs one at a time, then add almond extract.
- Alternate adding the flour mixture and sour cream to the batter.
- Fold in sliced almonds gently.
- Pour batter evenly into the prepared Bundt pan.
- Bake for 50 minutes or until a toothpick comes out clean.
- Cool for 10 minutes, then transfer to a wire rack.
- For the glaze, mix powdered sugar, milk, and almond extract.
- Drizzle the glaze over the cooled cake. Let it set.
Notes
Nutritional Values (per serving)
- Calories: 340
- Total Fat: 19g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
Vitamins and Minerals (per serving)
- Calcium: 7%
- Iron: 6%
- Vitamin E: 10%
- Magnesium: 5%
- Potassium: 4%
Additional Notes/Tips
- Toast almonds for a deeper flavor.
- Add a pinch of cinnamon for extra warmth.
- Freeze slices individually for a quick treat later.
- Pair with strong coffee or tea to balance the sweetness.
