This dense, extremely moist cake has lots of flavor. For almond lovers, it could become your go-to dessert.
I like Bundt cakes because they’re easier to make than layered cakes — less fuss. This cake tastes great plain, with a simple white glaze or with the almond topping included here.
Almond Bundt Cake
3 cups gluten-free flour
1-½ teaspoons xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2-½ cups sugar
1 cup buttermilk
4 extra large eggs
2 teaspoons vanilla extract
2 teaspoons almond extract
1/4 cup amaretto
Preheat oven to 350°F. Grease a 10-inch Bundt pan with butter and flour it. Set aside.
In a medium bowl, whisk together flour, xanthan gum, baking soda and salt and set aside.
In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time and then stir in vanilla and almond extracts until well combined. Beat in the flour mixture, alternating with milk. Then, add amaretto.
Pour batter into prepare pan, place on upper rack and bake for 55 to 60 minutes. To check for doneness, insert a toothpick. If it comes out cleanly, it’s done. Allow the cake to cool completely before turning out onto a cake plate. Once cooled apply the almond topping.
For the topping
1-1/2 cups sliced almonds, lightly toasted
8 tablespoons, unsalted butter
2/3 cup, packed light brown sugar
1/4 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon salt
Preheat the oven to 350° F. Spread sliced almonds evenly on a baking sheet and toast for 5 to 8 minutes until lightly browned. Let cool.
Combine the butter, brown sugar and granulated sugar in a small saucepan. Heat over medium heat, stirring often, until smooth. Add the cream and reduce to a simmer. Simmer for 5 minutes, stirring often until it starts to thicken. Remove from heat and stir in the toasted almonds. Let cool for 10 minutes.
> Click here for information about Ellen’s cookbook, “No Sacrifices — Entertaining Gluten-Free.”