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Toasted Almond Glazed Bundt Cake

15 Jan

…Speaking of Betty Draper…

I’ll bake a cake! I’ll bake a cake to kick off my honey’s birthday week! This shall be my finest hour!

So I preheat the oven, rally Pup, put on my rouge, get An Education playing on the big screen and…get utterly swept away by Carey Mulligan and 1960s England.

But wait, the cake! I’m meant to be conquering domesticity! With gusto, no less! But look at her gorgeous dress (nude with one red strap) and have I not already eaten all the almonds?

Mmm delicious almonds! Focus!

Toasted Almond Glazed Bundt Cake Recipe c/o Martha Stewart with this caveat: every time you spy this treat, you’ll feel an overwhelming and all-consuming compulsion to help yourself to yet another morsel!

Ingredients:

  • Butter, 20 tablespoons
  • Sliced Almonds, 12 tablespoons
  • Chopped Almonds, 2/3 cup
  • Brown Sugar, 10 tablespoons
  • Cinnamon, 2 teaspoons
  • Nutmeg, 1/4 teaspoon
  • All-Purpose Flour, 3 cups
  • Baking Powder, 2 teaspoons
  • Baking Soda, 1 teaspoon
  • Salt, 1/2 teaspoon
  • Granulated Sugar, 1 1/2 cup
  • Eggs, 2 large
  • Pure Vanilla Extract, 2 tablespoons
  • Plain Yogurt, 1 1/2 cup
  • Confectioners’ Sugar, 4 cups sifted
  • Milk, 6-8 tablespoons

Toasted Almonds:

  • Preheat the oven to 350F. Bake sliced almonds on a baking sheet and toast until golden brown.

Cake:

  • Set out 3 large bowls.
  • First Bowl: combine chopped almonds, brown sugar, cinnamon, and nutmeg.
  • Second Bowl: Sift together flour, baking powder, baking soda, and salt.
  • Third Bowl: Beat 12 tablespoons of butter and granulated sugar until light and fluffy. Beat in eggs. Mix in 2 teaspoons of vanilla. Mix in 1/3 of the mixture from Bowl 2 and 1/2 the yogurt. Repeat. Mix in final 1/3 of flour mixture.
  • Generously butter the bundt cake pan and fill with half of the mixture from Bowl 3. Sprinkle the almond-spice mixture from Bowl 1 on top. Pour the remaining mixture from Bowl 3 on top.
  • Bake for 45 minutes, or until golden brown.

Glaze:

  • Melt 8 tablespoons of butter over medium heat until color turns nut brown.
  • Pour butter into a large bowl and stir in sifted confectioners’ sugar, 4 teaspoons of vanilla, and 6 tablespoons of milk until smooth.
  • Drizzle glaze over the cake and sprinkle with toasted almonds.
  • Feast!
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