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  • Almond-Olive Oil Bundt Cake

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    vishalini
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    This recipe provides instructions for making an Almond-Olive Oil Bundt Cake with an almond-cream glaze. The olive oil cake has a moist yet firm texture with chopped almonds adding crunch. After baking the cake, a glaze is made by melting butter with sugar and cream, then adding sliced almonds and almond extract. The glaze is drizzled over the cooled cake. An optional variation is also provided to slice the cake and fill it with apricot preserves before glazing.

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    cake

    Original Title

    Almond–Olive Oil Bundt Cake

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    This recipe provides instructions for making an Almond-Olive Oil Bundt Cake with an almond-cream glaze. The olive oil cake has a moist yet firm texture with chopped almonds adding crunch. After baking the cake, a glaze is made by melting butter with sugar and cream, then adding sliced almonds and almond extract. The glaze is drizzled over the cooled cake. An optional variation is also provided to slice the cake and fill it with apricot preserves before glazing.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    64 views2 pages

    Almond-Olive Oil Bundt Cake

    Uploaded by

    vishalini
    This recipe provides instructions for making an Almond-Olive Oil Bundt Cake with an almond-cream glaze. The olive oil cake has a moist yet firm texture with chopped almonds adding crunch. After baking the cake, a glaze is made by melting butter with sugar and cream, then adding sliced almonds and almond extract. The glaze is drizzled over the cooled cake. An optional variation is also provided to slice the cake and fill it with apricot preserves before glazing.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    of 2

    Almond–Olive Oil Bundt Cake

    MAKES 1 BUNDT CAKE

    We use olive oil for many cooking tasks, but using it in a cake may not be something
    you have thought about doing. Olive oil bakes into a delicious, moist cake with a slight-
    ly firm yet yummy texture. The chopped almonds in the cake add a delightful crunch,
    but the crowning glory is the Almond-Cream Glaze. That firmer texture makes this an
    ideal cake to pack up and take outside to the picnic, the tailgate, or any time you want
    a sweet treat that will travel to the party. And since Kathy is always ready to eat al-
    fresco and is a true fan of almond flavors, this Almond–Olive Oil Bundt Cake is one she
    makes again and again.

    Nonstick baking spray with flour


    2¼ cups all-purpose flour
    2½ teaspoons baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
    1 cup olive oil
    1½ cups granulated sugar
    4 large eggs
    ¼ cup sour cream
    ¼ cup whole milk
    1 teaspoon almond extract
    ½ cup sliced almonds, toasted (see here) and finely chopped

    Almond-Cream Glaze
    3 tablespoons unsalted butter
    3 tablespoons granulated sugar
    3 tablespoons heavy cream
    ¼ cup sliced almonds, toasted (see here)
    ¼ teaspoon almond extract
    1. Preheat the oven to 350°F. Spray a 10-cup Bundt pan with nonstick baking
    spray with flour.
    2. In a medium bowl, whisk together the flour, baking powder, baking soda, and
    salt; s
    3. In a large bowl using a handheld mixer, beat together the olive oil and sugar
    on medium-high speed for 1 minute. Beat in the eggs one at a time, beating
    well after each addition. Beat in the sour cream, milk, and almond extract.
    4. With the mixer on low speed, blend in the flour mixture. Stir in the chopped
    almonds.
    5. Pour the batter into the prepared pan. Bake for 40 to 50 minutes or until
    wooden pick inserted into the center comes out clean.
    6. Place the cake on a wire rack to cool for 10 minutes. Invert the cake onto the
    rack and let cool completely.
    7. Meanwhile, make the Almond-Cream Glaze: In a small saucepan, melt the
    butter over low heat. Stir in the sugar and cook, stirring, for 1 minute, or until
    the sugar has dissolved. Stir in the cream and cook, stirring, for 1 minute. Stir
    in the almonds. Remove from the heat and stir in the almond extract.
    8. Set the cake on the rack over a sheet of parchment paper to catch any drips
    and drizzle the Almond-Cream Glaze over the cake.et aside.

    Variation

    Apricot Almond Bundt Cake Prepare and bake the cake


    as directed. Cool the cake completely. Use a serrated knife
    and slice the Bundt cake in half horizontally.  In a small
    microwave-safe glass bowl, microwave ½ cup apricot
    preserves on High (100%) power for 30 seconds. Stir to
    make the preserves smooth. Place the bottom half of the
    cake on a serving platter and spread the preserves evenly
    on top. Top with the remaining half of the cake, cut side
    down. Glaze with the Almond-Cream Glaze as directed.

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