Champagne Almond Cake
Submitted by dfibman
A buttery, dense bundt cake scented with almond extract and sour cream, baked low and slow, then drizzled with a champagne-vanilla glaze. Elegant enough for celebrations, simple enough for a Sunday afternoon.
YIELD
10 servingsPREP
30 minCOOK
90 minREADY
2 hrsThis is the kind of cake that makes people set down their fork and ask, “What IS that flavor?"
Almond extract does the heavy lifting here, threading its warm, nutty fragrance through a rich batter built on half a pound of butter, six eggs, and a full cup of sour cream.
The crumb is dense and velvety, baked low and slow in a bundt pan until a toothpick comes out clean.
Then comes the glaze: powdered sugar, a splash of champagne, vanilla, and more almond extract, drizzled over the still-warm cake so it soaks in just enough to glisten.
Kitchen Tips
- Cream the butter thoroughly before adding sugar. This is where your cake gets its lift, so don’t rush it.
- Add eggs one at a time and beat well after each. Dumping them all at once can break the emulsion.
- Mix the flour in gently, just until incorporated. Overmixing develops gluten and makes the cake tough.
- Sprinkle the chopped almonds on the bottom of the greased pan so they end up on top when you flip it out.
Ingredients
Directions
Preheat oven to 300℉ (150℃).
Grease and flour a 10 inch bundt pan.
Sprinkle almonds on bottom and set aside.
Cream the butter until it is light and fluffy.
Add the sugar one cup at a time, beating well until the mix is smooth.
Blend in the vanilla and almond flavoring and the sour cream.
Add the eggs one at a time, beating well after each addition.
Sift together the flour, salt, baking soda, and powder and add flour mix to the cake batter mixing just enough to incorporate it.
Pour batter into prepared pan.
Set in middle of oven.
Bake for 1½ hours or until cake tests done.
Remove from oven.
Loosen edges from side of pan with spatula; set on cake rack.
Let cool 5 minutes and remove from pan.
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