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.