It turns out that this cake is popular with the fellas. It's a big cake with a dense yet moist crumb, and has a decent weight to it when held. The cake itself isn't too sweet (despite 425g of sugar!) but the light icing and fruit on top just give it a gentle lift. Although it can also be made with peanut butter, I think the almond makes it that bit more interesting.
- Grease and flour a regular sized bundt tin (2.4l, 10 cup, 10 inch).
- Soften the butter then add in half of the sugar and beat for about a minute. Then add the rest of the sugar and beat until fluffy.
- Beat in the almond extract.
- Add the eggs one at a time on a low speed.
- Using a spatula, blend in all of the almond butter. It will look a bit sloppy...
- Sift the flour, baking powder and salt into a bowl.
- Fold in half of the flour mixture, followed by the yogurt, then the rest of the flour.
- Give the whole thing a quick whizz for about 10 seconds just to combine everything properly.
- Pour the batter into the tin and smooth out.
- Bake your cake at gas 4/180 C for 45 minutes, then turn the temperature down to gas 3/160 C for around another 25-30 minutes. As aways, you'll know it's done when a skewer comes out clean and the cake is shrinking from the edges of the tin.
- Leave to cool on a wire rack for 10 minutes before turning out.
- Allow to cool completely before icing. I mean it. Unless of course you want a soggy mess.
- To make the icing add the almond extract to the icing sugar, with enough water to make a runny icing. Tip it over the cake with confidence! It knows...
- Decorate with fresh cherries and a few whole almonds.
Bloggers: Please respect the fact I am sharing my own ideas and recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.Please see my Creative Commons Copyright information for more details. Thank you.
Join me on Facebook
Tweet me @dollybakes
Have a nosy at my pics on Pinterest