Almond-Vanilla Bundt with Maple Bourbon Glaze
This yummy bundt is super easy, moist and tender. It's my go-to recipe for a fast bundt cake that Jon loves.
- 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
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
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