Yeah, you don’t often see a recipe blog with empty pans.
BUT YOU SHOULD. I mean a cake should be so good that it cannot last long in a house full of cake-hungry mouths so we should be seeing a LOT of empty plates on the blogs. A. LOT. Like this one because this is one damn good cake.
I love having a cake around the house all the time, but I am crazy busy. I run two businesses and have an ever increasing number of hobbies. Ask my about my new beekeeping mania! So, I need a great cake that I can whip up between Leslie Dow Consulting Zoom calls and SavvyAuthors crises. Even my POS oven cannot ruin this great recipe!
Almond-Vanilla Bundt with Maple Bourbon Glaze
- 1 C butter at RT (65oF at least)
- 397 g sugar
- 4 eggs large at RT (65oF at least)
- 2 Tbsp good quality vanilla extract or paste
- 2 Tbsp good quality almond extract
- 361 g All purpose flour
- 2 tsp baking powder be sure this is less than 6 months old
- 1 C Half and Half sure you can reduce the fat in this with whole milk, but the addition of the extra fat in half and half makes this cake super tender
- 1 stick Butter (1/2 C)
- 1 C granulated sugar
- ½ C maple syrup
- ½ C bourbon
- Preheat your oven to 325°F, and prepare a good quality bundt pan with butter and flour or a baking spray.
Prepare the cake batter components
- Cream the butter and sugar until the mixture is fluffy and light. Start by creaming the butter for a few minutes and then slowly add the sugar. Mix this for about 10-15 minutes.
- When the butter-sugar mixture is light and fluffy add in the eggs one at a time, mixing well after each addition.
- In a separate bowl, mix the flour and baking soda
- In a small bowl mix the vanilla and almond extract
- measure out the half and half
combine the cake batter components
- Set the mixer on a medium speed, then add in order and allowing each to fully combine after each addtion:The vanilla- almond extract mixtureThen add alternating:1/3 of the flour1/3 of the half and halfending with the last addition of half and halfDo not overmix!
- Give the cake a quick blending with a spatula and pour into the prepared pan. Bake for 50-60 minutes. Remove from the oven and allow the cake to cool for 10 minutes in the pan then turn out onto a rack for glazing.
Glaze the cake
- While the cake is cooling in the pan, mix all the glaze ingredients in a saucepan and boil for 10-15 minutes to allow the alcohol to boil off. Taste the glaze, it is ready when it thickens and no longer has the alcohol "bite". Allow the glaze to cool for a few minutes. When the glaze is warm and syrupy baste the warm cake with the glaze. Do this slowly so the glaze soaks into the cake. If it's not soaking quickly enough you can poke the cake with a cake tester to make holes, but as long as both the cake and glaze are warm this cake will soak up the glaze.Allow the cake to cool and enjoy! This cake will keep for several days if well-wrapped but is best within two days of baking. HAH! Like it will last that long. LOL