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).
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.
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.
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
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
For the cake:
Do not preheat oven. Lightly grease and flour a 12-cup bundt pan or 10-inch tube pan.
Divide marzipan into 4 equal portions. Roll each into a log about 1/2-inch thick or a little less thick.
In a large bowl using an electric mixer on high speed, beat butter and sugar until light and fluffy, about 5 minutes.
Add eggs and almond extract, one at a time, beating well after each addition.
Whisk together flour, baking powder, and salt.
Add flour mixture in three additions, alternatively with cream in two additions, mixing on low speed until just combined. Do not over-mix.
Stir in almonds.
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.
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.
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:
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.
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:
- Almond Crunch Cake by Magnolia Days
- Balsamic Strawberry Filled Bundt Cake by Our Good Life
- Banana Maple Bundt Cake with Chocolate Star by Un Mordisco Un Pecado
- Black and White Surprise Bundt Cake by Patty’s Cake
- Chocolate and Vanilla Polka Dot Bundt by Passion Kneaded
- Chocolate Bundt Cake with Oreo Cheesecake Filling by Recipes, Food and Cooking
- Chocolate Cheesecake Filled Peanut Butter Bundt Cake by Sew You Think You Can Cook
- Citrus Raspberry Bundt by Noshing With The Nolands
- Confetti Zebra Cake by Eat, Drink, Be Mighty
- Cookie Dough Bundt Cake by Liv for Cake
- German Mozarthupf by A Kingdom for a Cake
- Graham Cracker Bundt Cake with Key Lime Cheesecake Swirl by Brooklyn Homemaker
- KitKat Surprise Bundt Cake by Simply Veggies
- Lemon Blueberry Van Halen Bundt by Food Lust People Love
- Orange and Strawberry Jam Bundt Cake by Baking Yummies
- Pear and Blue Cheese Bundt by Jane’s Adventures in Dinner
- Polka Dot Bundt Cake by Brunch with Joy
- Raspberry Filled Lemon Bundt by A Day in the Life on the Farm
- Real Deal Nutella Bundt Cake by Baking in Pyjamas
- Savory Monkey Bread Stuffed Bundt by Adventures in All Things Food
- Sour Cream Boozy Hazelnut Bundt Cake by Sidewalk Shoes
- Spring Break S’mores Cake by Tea and Scones
- Strawberry Cheese Cake Bundt Cake by Basic N Delicious
- Strawberry Twinkie Bundt Cake by I Love Bundt Cakes
- Strawberry Swirl Cream Cheese Pound Cake by Big Rigs ‘n Lil’ Cookies
- Surprise Bundt by Mummy & Cute
- Surprise Filled Chocolate Bundt Cake by Media Ración Doble, Por Favor
- Surprise Inside Carrot Bundt Cake by Making Miracles
- Triple Lemon Bundt Cake by Baking and Creating with Avril
- Tropical Surprise Bundt Cake by Spice Roots
What 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].
Kayle (The Cooking Actress)
Wednesday 29th of April 2015
I think this worked out wonderfully! I love all the different almond elements-delicious
Monday 20th of April 2015
What a beautiful bunt! I can only imagine how delicious this must be with all that almond goodness! Love it :)
The Ninja Baker
Sunday 19th of April 2015
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 =)
Lauren @ Sew You Think You Can Cook
Friday 17th of April 2015
Glad you persevered and tried again. Such a lovely cake.
Friday 17th of April 2015
What a beautiful Bundt you have it there... Loved the glazing... It's a must try for me, as I love Almonds...