Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups granulated sugar
- 1 cup softened butter
- 4 large eggs
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup milk
- 1 cup powdered sugar
- 1/2 cup sliced almonds
Instructions
- Preheat the oven to 350 degrees F and generously grease a 12-cup bundt pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Set aside.
- In another mixing bowl, beat the granulated sugar with softened butter until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing until smooth. Blend in both the vanilla and almond extracts.
- Gradually mix in the dry ingredients and milk in alternating portions until well combined. The batter should be thick and smooth.
- Pour the batter into the prepared bundt pan. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean with crumbs. Let the cake cool in the pan for about 15 minutes before inverting onto a large platter. Allow cooling completely.
- For the icing, whisk together powdered sugar, almond extract, and milk in a small bowl until smooth. Drizzle over the cooled cake and top with sliced almonds.
Notes
Ensure the bundt pan is well-greased to prevent sticking.
Let the cake cool completely before icing for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.