Sunday, January 6, 2013

Bundt Cake #72: Toasted Almond

 
 
You know what makes a fancy bakery cake taste fancy?  It's the almond extract.  I promise.  A little almond adds that something special that turns a good cake great.  I ate this cake for dessert.  And breakfast.  And dessert again.  I usually just have one piece of each of my cakes but in this instance...I think I had four.  An easy cake with a fancy taste.
 
Shopping List
1 box of white cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups water
4 eggs
1 1/2 cups slivered almonds, toasted and divided (see below)
4 teaspoons almond extract, divided
4 cups powdered sugar
1 stick butter, softened
2-3 splashes milk
 
 
Preheat oven to 350 degrees

Grease (I use Pam) a 10 inch bundt pan

In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in 1/2 cup toasted almonds and 2 teaspoons of almond extract. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.

Let cake rest on counter in pan 10 minutes. Then, invert the cake onto a serving plate to finish cooling.  

Using an electric mixer, combine powdered sugar with butter and milk until you reach your desired frosting consistency.  Add more powdered sugar if it's too thin and more milk if it's too thick.  Stir in your remaining 2 teaspoons of almond extract.
 
Frost cooled cake and garnish frosting with your remaining one cup of toasted almond.
 
 
To toast my slivered almonds, I just put them in a clean, dry pan over medium-high heat for about 5 minutes (stirring often).  They'll brown up quickly, so don't look away.  Delicious and simple!

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3 comments:

TwoCraftyHearts said...

Sounds yummy!

Marie Matter said...

This one is right up my alley. Sounds so yummy and it looks SO pretty!

Natalie said...

Toasted almond?!??! Wow, that sounds amazingly delicious. I'm Swedish, so anything almond is the best in my book. Yum!

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