Almond Gateau
Submitted by Cissy
Easy almond-topped bundt cake made with yellow cake mix and brown sugar. This impressive dessert bakes upside-down so the almond topping becomes a golden crust.
YIELD
12 servingsPREP
5 minCOOK
60 hrsREADY
70 minSliced almonds and brown sugar line the bottom of a tube pan, creating a beautiful caramelized topping that becomes the top when you flip this cake.
Yellow cake mix enriched with extra brown sugar bakes up tender and golden.
The butter-almond coating gives every slice a crunchy, nutty finish.
Serve cold for the best texture.
Kitchen Tips
- Butter the pan generously: A thick, even layer ensures the almonds stick properly
- Pat almonds firmly: Press them into the butter so they don’t fall off when inverted
- Use foil under the pan: Protects your oven from any butter drips during baking
- Cool slightly before inverting: About 10 minutes prevents sticking
- Refrigerate before serving: This cake is best served cold for clean slices
Variations
- Add almond extract to the batter for extra almond flavor
- Substitute pecans or walnuts for the almonds
- Drizzle with a simple glaze after cooling
Ingredients
Directions
Topping: Spread a 9-inch tube pan with soft butter in an even thick layer on bottom and ⅔ way up the sides. Pat almonds evenly over butter.
Sprinkle brown sugar on bottom.
Cake: Combine brown sugar with cake mix and prepare according to package directions. Pour batter into prepared pan. Bake in 325℉ (160℃) oven 1 hour or until golden brown. To remove cake, invert on serving plate.
Serve cold.
If using a loose bottom tube pan place foil under pan to protect oven.
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