Bundt Cake with almond

Traditional Bundt Cake with an Almond Twist

This is a delicious traditional bundt cake with a subtle almond flavour.  With it’s simple ring shape and elegant curves a bundt cake needs no additions to make it a show stopper.  A light dusting of icing sugar is all that is required.

I personally love cakes that are simple and without loads of icing and this bundt cake is just perfect.

Although it would also make a fantastic dessert if that’s what you are after.  Add a dash of whipped cream and berries, or pour some Amoretti or Baileys over it with a spoonful of ice cream.  The great thing about it is that it lasts for ages if kept in an airtight container.


  • Even if your pan is nonstick it is always best to spray it with a generous amount of cooking spray and then flour it as well.  This will ensure that your cake never sticks to the pan and retains the shape of the pan.
  • A bundt cake should always be a light colour on the outside, so don’t overcook it as you will get a hard crust.
  • Only fill the pan to 3/4 full as the batter will rise over the edge if you overfill the pan and you will loose the beautiful shape of the cake.
  • Always let it cool for at least 20 minutes before turning it out of the pan.  I like to leave it until it is completely cool.

5 from 2 votes
Bundt Cake with almond
Traditional Bundt Cake with an Almond Twist
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

This traditional bundt cake can be made without the addition of almond essence and almonds

Course: Baking
Keyword: bundt cake
Servings: 12
  • 227 g (1 USA cup) butter, softenend
  • 200 g (1 USA cup) sugar
  • 120 g (1 USA cup) icing sugar (confectioners)
  • 4 large eggs, separated
  • 1 tsp vanilla extract
  • 1 tsp almond essence ( leave out of you want a plain cake)
  • 375 g (3 USA cups) flour, sifted three times for extra lightness
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 240 ml (1 USA cup) milk
  • a handful of almonds
  1. Preheat your oven to 180ºC (350ºF) and grease a 12 cup bundt pan using a generous amount of cooking spray over the whole surface and then flour.

  2. Place the almonds around the bottom of the pan if using, securing them with little blobs of butter to keep them evenly spaced, and then place the pan in the freezer until you are ready to use it. 

  3. Beat the butter on medium speed until creamy for about 4 minutes.

  4. Sift together the two types of sugar and then gradually add them to the butter, beating until light and fluffy.

  5. Seperate the eggs and add the egg yolks only , one at a time, beating until smooth and then add the almond essence and vanilla extract.

  6. Beat the egg whites until stiff peaks form and set aside.

  7. Sift the flour, baking powder and salt three times for extra light and fluffy cakes.

  8. On a low speed gradually add the flour mix alternatively with the milk, starting with the flour and ending with the flour .

  9. Fold the stiff egg whites into the batter mix and spoon into the cold prepared bundt pan.

  10. Bake for 1 hour to 1 1/2hrs depending on your oven.  Leave in the pan for at least 20 minutes or until cool.

  11. Sift icing sugar over the cake plain, or add whipped cream and berries for a delicious dessert.

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  • Reply Eric October 7, 2018 at 5:33 PM

    Delicious as a Tea/Coffee Cake

  • Reply ratna October 8, 2018 at 1:19 AM

    When you say USA cup for the measurement does that mean the standard cup measure Ev? Thanks for the no fuss recipe.

    • Reply Shades of Cinnamon October 8, 2018 at 7:31 AM

      There is a slight difference between UK/Canadian/European/Australian/South African cups and US cups. So your standard cup will hold 240ml whereas a cup from the US will hold 250ml. That is why I almost always put grams and mls in my recipes. I know the difference is very slight, and it doesnt normally matter to much, but being the perfectionist that I am, and baking being such a science, I like to give the correct measurements. I figure if I give grams then the recipe will turn out perfectly.

  • Reply Cinnamon vogue October 8, 2018 at 2:51 AM

    Looks really great. Nice, simple and elegant. I know where I went wrong before. You have to leave it in the pan to cool. Mine was a holy mess and that was many years ago. Great tip. Now if you bring the cake we will bring the Cinnamon tea. A match made in heaven. HA HA. OK next time you come to visit the US we can meet and exchange cake for tea.

    • Reply Shades of Cinnamon October 8, 2018 at 7:33 AM

      What a great idea, I am dying to try some of your tea it sounds amazing. Have a great week.

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