Almond Bundt Cake is a perfect dessert for breakfast or a snack, to enjoy with a nice coffee. It is butter-free and therefore extremely soft. I love making grandma’s classic cakes, tall and fluffy like clouds, such as the jam bundt cake or the trifle bundt cake. If you want to dare, you must try the bundt tart, which is extraordinarily different than usual. Today’s recipe is not a simple bundt cake; in fact, by adding almond flour, it provides moisture to the dessert and the almond crust is to die for, but for the more indulgent, you can also add dark chocolate chips to the batter. The almond bundt cake can be made in less than 10 minutes, and the step-by-step photos and video will guide you through the process. Let me know if you try it, big kiss Chicca!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 125 g yogurt
- 150 g sugar
- 0.42 cups milk
- to taste lemon zest
- 0.42 cups vegetable oil
- 2.56 cups all-purpose flour
- 3.53 oz almonds
- 1 packet baking powder
- to taste sugar sprinkles
- 0.71 oz almonds
How to Make Almond Bundt Cake
In a large bowl, start by beating the eggs with the sugar and grated lemon zest. Mix well with an electric mixer for about 5 minutes or until the eggs become frothy. Pour in the milk and oil.
Add the sifted flour, almond flour, and chopped almonds while continuing to mix, then start incorporating the baking powder.
Then pour into a 9-10 inch bundt pan, previously buttered and floured.
Garnish with the almonds and sugar sprinkles and bake in a preheated static oven at 356°F for about 35 minutes.
Storing the Almond Bundt Cake
The bundt cake can be stored under a cake dome for up to three days. It can be frozen already portioned. If you want an even quicker version, I recommend the apple bundt cake without a scale. If you can’t find almond flour, you can grind almonds in a mixer.
