Magnolia Days

Life in the South | Southern food, wine, gardening, travel, beauty.

Almond Crunch Cake for #BundtBakers

By 30 Comments

Pin491
Share20
Reddit
Tweet96
Yum11
Email
618 Shares

Almond Crunch Cake | Magnolia Days

The scent of almond filled my home. It was unmistakable and quite strong. I wondered how this particular cake would turn out. I was attempting something new and would not know of success until the first slice was cut. The moment arrived to take the cake out of the pan. I flipped it over and it didn’t drop out. I gently tapped the pan on the rack. It wasn’t budging. A harder tap released only part of it. My cake stuck in the pan for the first time ever. It was my fault though. I didn’t take gravity into consideration in the plans for Almond Crunch Cake.

A surprise inside sounded like a simple theme. How difficult could it be? There’s a widely popular tunnel of fudge cake that has been around for decades. The NordicWare bundt cookbook in my collection has several filled cake recipes. Did I use one of those as my guide for this cake? Nope. I thought to take a simple pound cake, flavor it with almond, stir in slivered almonds for crunch, and have a surprise middle of marzipan (almond candy).

Almond Crunch Cake | Magnolia Days

I wanted a big marzipan center in the cake. This is where gravity got me. I used cake flour instead of all-purpose because I wanted a softer crumb to make the crunch from the slivered almonds more apparent. Cake flour makes a lighter or thinner batter. I laid two 1″ thick logs of marzipan on the batter. I thought the logs would sink a little and the cake rising would put them right in the middle. What happened was the heavy marzipan sank to the bottom and melted onto the pan. Darn gravity.

Almond Crunch Cake | Magnolia Days

It was time to move on to Plan B. This time I used all-purpose flour to have a denser batter. I also rolled the marzipan into thinner logs about a half-inch thick. I put three quarters of the batter in the pan, laid the logs on top, and then covered them with the rest of the batter. This time the cake came right out of the pan. It was only a matter of slicing to know if it was successful.

The marzipan didn’t sink as much as I wanted. The ultimate result would be to have it wind up right in the middle. However, it is inside and therefore I am calling it a success. I drizzled a simple almond glaze on top for an extra dose of flavor. Almond Crunch Cake is definitely something for folks who really enjoy almond. Bake it for someone and let them discover the surprise of marzipan on the inside.

Almond Crunch Cake | Magnolia Days

A pleasant surprise is a great thing. It can be tasty too when it is inside a bundt cake. Scroll down to find a list of bundt cakes baked for this month’s Bundt Bakers. Our host Anshie of Spice Roots really gave us a fun challenge. I’m not the only one in the group who had technical difficulties. Visit the other posts and perhaps find their struggles and successes with their cakes. Take a look at Norwegian Almond Cookies for another almond filled treat.

Almond Crunch Cake | Magnolia Days
5 from 5 votes
Print

Almond Crunch Cake

Almond Crunch Cake is an almond flavored pound cake loaded with crunchy almonds, filled with marzipan, drizzled with almond glaze, and baked in a bundt pan.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 12 to 16 servings
Author Renee

Ingredients

For the cake:

  • 7 ounces marzipan almond candy dough
  • 1 cup unsalted butter at room temperature
  • 2 cups granulated sugar
  • 6 large eggs at room temperature
  • 2 teaspoons almond extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup heavy whipping cream
  • 1 cup blanched slivered almonds

For the glaze:

  • 2 cups confectioners sugar sifted
  • 1 tablespoon unsalted butter melted
  • 1/2 teaspoon almond extract
  • 3 tablespoons cream plus more if needed

Instructions

For the cake:

  1. Do not preheat oven. Lightly grease and flour a 12-cup bundt pan or 10-inch tube pan.
  2. Divide marzipan into 4 equal portions. Roll each into a log about 1/2-inch thick or a little less thick.
  3. In a large bowl using an electric mixer on high speed, beat butter and sugar until light and fluffy, about 5 minutes.
  4. Add eggs and almond extract, one at a time, beating well after each addition.
  5. Whisk together flour, baking powder, and salt.
  6. Add flour mixture in three additions, alternatively with cream in two additions, mixing on low speed until just combined. Do not over-mix.
  7. Stir in almonds.
  8. Pour 2/3 of the batter into prepared pan. Lay the marzipan logs on top of batter making sure they do not touch the pan. Spread remaining batter on top.
  9. Place cake in a cold oven. Set oven to 325°F and bake for 1 hour and 15 minutes or until a toothpick or cake tester inserted in the center comes out clean.
  10. Cool cake in pan for 15 minutes. Remove cake from pan and cool completely on a wire rack. Drizzle glaze on top of cake.

For the glaze:

  1. Stir together confectioners sugar, melted butter, almond extract and 3 tablespoons cream in a small bowl. Continue to add cream, about 1/2 teaspoon at a time, until desired glaze consistency is reached.

Recipe Notes

Almond Crunch Cake is an almond flavored pound cake loaded with crunchy almonds, filled with marzipan, drizzled with almond glaze, and baked in a bundt pan.

Fillings can make bundts even more special. Check out these bundt cake recipes with a surprise inside by bakers across the globe:

Bundt Bakers LogoWhat is Bundt Bakers? It’s a group of Bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. Follow our Bundt Bakers Pinterest board for incredible bundt cake recipes and inspiration. Stacy of Food Lust People Love heads up our group and has a #BundtBakers page where you can find information and links to the recipes for each month.

How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient.

Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at [email protected].

Pin491
Share20
Reddit
Tweet96
Yum11
Email
618 Shares

Comments

  1. It did sound simple and fun. LOL! What a month this has been. But your cake kept me inspired. So beautiful. At one time I was thinking of asking you to lend me your cake recipe so I could make a cake that would work :))

    Reply

  3. I LOOOVE almonds so this cake sounds right up my alley! I love that pan too but I’m sure I’ve told you that several times already.
    I’m glad that you stuck (har har) with your concept and tried again when things didn’t work out the first time. I really think this group has made me a better baker because I’ve learned a lot about what works and what doesn’t. Without this great theme this month we wouldn’t have had a chance to learn all kinds of lessons about what fillings work, which don’t, which sink, and which stick.
    Making mistakes in the kitchen really is the best way to learn and improve our skills!

    Reply

  5. First it sinks too much. Then it doesn’t sink as much as you’d like. Cake is like that. And life. But the important thing is the flavor and I am certain this one has it in abundance! Plus, it’s pretty.

    Reply

  9. Frustrating that the marzipan sunk completely the first time then almost not at all! Good for you for trying a second time, I don’t know if I would have the patience! The cake is stunning! As are the photos. And I love that bundt pan. This would be perfect with a cup of team in the afternoon 🙂

    Reply


  15. I am completely in love with your cake!! IN. LOVE!!! Almond anything is always a favorite of mine….you baked up a master piece! 🙂

    Reply

  17. Bundt cakes are so pretty and yours is no exception. The almond flavors sound amazing. I one had a bundt stick but it was because I only buttered the pan and didn’t flour it. Lesson learned.

    Reply


  20. I can never get the filling exactly in the middle no matter how hard I try with different cakes. Ah, well. It’s the taste that counts in the end. And the taste of almonds is one of my faves in dessert. Lovely cake!

    Reply

  25. You are sooo smart, Renee. Who knew there was such a big difference between cake and all-purpose flour? Anyway, your bundt does indeed look bee-you-tee-full and tasty! Love the drizzle of icing, too =)

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Categories