Glazed Almond Cake

  • Yield 12 servings

Serve this cake as an impressive last course to your dinner party.


2 1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup ground almonds
1 cup (2 sticks) butter, softened
2 cups sugar
4 -- eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 cup milk
1/4 cup milk
3/4 cup sugar
1/2 teaspoon almond extract
1/2 cup sliced almonds, toasted


  1. For the cake, preheat the oven to 350F.
  2. Mix the flour, baking powder, salt and ground almonds together.  Beat the butter and sugar in a bowl until light and fluffy.  Add the eggs 1 at a time, beating well after each addition.  Beat in the vanilla extract and almond extract.  Beat in the dry ingredients with the milk; do not overmix.  Pour into greased and floured 10-inch bundt pan.
  3. Bake for 60 to 70 minutes or until wooden pick inserted in the center comes out clean.  Cool in the pan for 10 minutes.  Invert onto a wire rack and cool for 10 minutes.
  4. For the glaze, beat the milk, sugar, almond extract and sliced almonds in a bowl until well mixed.
  5. Slide a piece of waxed paper under the rack.  Pour the glaze over the warm cake.

Recipe reprinted with permission from the Junior League of Augusta’s Par 3: Tea Time at the Masters (the Junior League of Augusta, Ga., 2005). 



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