Almond Bundt Cake Donuts

There are very few of us that do not like a moist, buttery piece of perfectly baked cake. Cakes can be overly fussy sometimes when including layers, buttercream, royal icing, fondant, gum paste, etc. The essence of the cake is sometimes lost in layers of other things… Bundt cake is simply cake, no fuss.

Bundt cakes have been around for centuries based on a European confection. The traditional Bundt shaped pan was not introduced until the mid 1950’s. A man by the name of H. David Dalquist created the pan for a group of Jewish women for the sole purpose of creating kugelhopf. In 1966, a bundt cake took 2nd place in the annual Pillsbury cook-off. The desire for the bundt pan launched the Nordic Ware Company into full production. The classic bundt shaped pan remains popular today.

Almond is a key component in many desserts. Its buttery flavor and distinct aroma make it instantly recognizable in desserts. The smell of almond instantly transports me to my grandmother’s kitchen. Baking almond Bundt cake with almond paste, her small round frame wrapped in a full apron. A beautiful memory that always floods back when a bottle of almond extract is opened. Almond has the unique ability to bring flavors together. Almond scones, frosting and cakes are now within reach with this premium almond extract. We are very proud of the depth of flavor provided by this incredible extract. What is your favorite baking memory of almond extract?

Almond Bundt Cake Recipe


  • 2 ½ cups sugar
  • 2 eggs
  • 2 1⁄2 teaspoons almond extract
  • 1 1⁄3 cups milk
  • 1 cup butter, softened at room temperature
  • 2-1/2 cups flour
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon cinnamon
  • 1 cup ground almonds


Preheat oven to 350°F. Grease and flour 4-5 mini bundt pans.

Beat sugar, egg, almond extract, milk and softened butter together.
Gradually add flour, baking powder and cinnamon.
In bottom of the greased bundt pans, sprinkle almonds and raw sugar.
Pour cake batter over ground almonds and sugar mixture.
Bake for 25-30 minutes or until toothpick comes out clean from center of cake.
Cool for 15-20 minutes, and then remove from pan.
Cool on wire rack and sprinkle with powdered sugar.