Would you like a slice of my Almond Bundt Cake Without Butter or Milk? It’s super soft and so indulgent! Perfect if you want to treat yourself or take a sweet break!
When you want to surprise someone, there’s no need for grand gestures! Sometimes it’s enough to tickle their taste buds by preparing a dessert with your own hands, with the ingredients they love to make it even more appreciated.
This soft almond bundt cake could be an idea, perfect for those who love homemade, healthy, and genuine desserts, with aromas and flavors that take you back in time!
Without butter and without milk, making it perfect even for those with intolerances, super soft and so indulgent that you fall in love at the first bite!
It’s the perfect pantry cake for any time of the day! At breakfast for a good start, as a conclusion after a meal, or as a snack!
It stays soft for days, just cover it to prevent it from drying out. Also, as I always advise, to avoid unnecessary waste, you can also freeze it so it can be enjoyed a little at a time without the anxiety of not being able to eat it all!
Don’t like almonds? You can replace them with other nuts of your choice, such as walnuts, hazelnuts, pistachios.
How about making it together?! Let’s look at the ingredients and make sure to read till the end for useful tips on executing this recipe and a little gift for you ❤️
More indulgent recipes for your breakfast:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: about 12 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 Eggs (medium)
- 2 3/4 cups All-purpose flour
- 1 cup Sugar (if you like it less sweet, 3/4 cup is also fine)
- 1 cup Water (or milk if you're not intolerant)
- 1/3 cup Corn oil
- 3/4 cup Almonds
- A few drops Almond flavor
- 1 packet Baking powder for desserts
Tools
- Bowl
- Mixer
- Sieve
- Spatula
- Bundt cake mold
Preparation
Mold 9-10 inches
First, coarsely chop the almonds with a knife. I used unpeeled almonds for a more intense flavor. If you prefer, you can peel them by boiling them for a few minutes in boiling water and then removing the skin.Crack the whole medium eggs into a bowl, add the sugar, a few drops of almond flavor, and beat for at least 5 minutes with an electric whisk until you get a light and fluffy mixture.
Then, slowly add the oil and water (at room temperature) and mix with the whisks. Incorporate the previously sifted flour and baking powder and continue to mix until the ingredients are well combined.
Finally, incorporate the chopped almonds and mix with a spatula. Pour the entire mixture into a previously greased and floured bundt cake mold.
Sprinkle the surface with a generous amount of sugar, which will form a deliciously crunchy crust (you can skip this step).
Bake in a preheated oven in static mode at 350°F for about 45 minutes. After the time, always do the “toothpick test” to check if it’s cooked. If it comes out dry, remove from the oven; otherwise, continue until fully cooked.
Once ready, remove from the oven and let it cool before removing it from the mold. And voilà, your simple but delicious Almond Bundt Cake is ready, soft and fragrant!!
Enjoy your meal and see you at the next recipe!!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
Notes
My oven only has a fan mode, is that okay?
Yes, of course, in this case, you can lower it to 350°F and if after 30 minutes (NOT BEFORE) you notice that the surface has become too dark, you can cover it with a sheet of parchment paper, opening and closing the oven quickly.
I don’t like almonds, how can I replace them?
When the main ingredient of the recipe is not to one’s liking, I always find it a bit difficult to imagine an adequate replacement because whatever it is, it will result in a different product, especially in taste! In this case, you can use, as previously mentioned, other nuts like walnuts, hazelnuts, or pistachios. I don’t recommend other types of substitutions because it would be like radically changing the recipe 😉
Instead of whole almonds cut with a knife, can I use ready-made almond flour?
Yes, but unlike this, you will get a less rustic consistency precisely because there won’t be almond pieces inside. It’s excellent either way; you can also try both versions and choose your favorite.
