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© Meredith Corporation. All rights reserved. Used with permission.
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To prepare cake: Preheat oven to 350°F. Coat a Bundt pan with cooking spray. In a medium bowl, combine flour, baking powder and salt. Set aside. In a large bowl, beat butter with an electric mixer until smooth. Add granulated sugar and beat until light-colored, about 2 minutes. Add eggs, one at a time, beating well after each addition. On low speed, beat in half the flour mixture. Scrape down sides of bowl and beat in milk. Add remaining flour mixture and 1 teaspoon almond extract and beat until smooth. Spread into the prepared pan.
Bake for 1 hour 5 minutes or until crowned and set. Cool in the pan on a wire rack for 10 minutes, then invert to remove and cool upright on rack.
To prepare topping: In a medium bowl, combine confectioners' sugar, water and almond extract. Whisk until smooth. Spread over cooled cake and top with toasted nuts, if desired. Let icing dry for at least 15 minutes before slicing.