Almond Bundt Cake with Fresh Strawberries
Recipe from Vegetarian Times

Ground almonds and buttermilk keep this cake moist and tender for days--it's actually better made a day ahead so the flavors have a chance to develop.


Almond Bundt Cake with Fresh Strawberries


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Servings: Serves 16
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Ingredients
 
savings in
 
  • 2  tablespoons  sliced almonds (1/4 ounce)On Sale
  • 1 3/4  cups  all-purpose flourOn Sale
  • 1  cup  whole almonds (5 ounces)On Sale
  • 1-1/2  teaspoons  baking powderOn Sale
  • 1  teaspoon  baking sodaOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 1/2  cup  (1 stick) unsalted butter or nonhydrogenated margarine, softenedOn Sale
  • 1/4  cup  olive oilOn Sale
  • 1 1/4  cups  sugarOn Sale
  • 3    large eggs, at room temperatureOn Sale
  • 2  teaspoons  vanilla extractOn Sale
  • 1/2  teaspoon  pure almond extractOn Sale
  • 1  cup  low-fat buttermilkOn Sale
  • 4  cups  strawberries, halvedOn Sale
  • 4  teaspoons  sugarOn Sale
  •     Confectioners' sugar for dustingOn Sale
  •     Whipped cream for garnish, optionalOn Sale

Directions
1.
Preheat oven to 350 degrees F. Coat 10-inch (12-cup) Bundt pan with cooking spray formulated with flour for baking. Sprinkle sliced almonds over bottom of pan.
2.
Pulse flour, whole almonds, baking powder, baking soda, and salt in food processor or blender until almonds are finely ground.
3.
Beat butter in large bowl with electric mixer 3 to 4 minutes, or until creamy. Beat in oil. Gradually add sugar, and beat 4 to 5 minutes, or until light and fluffy. Beat in eggs one at a time. Add vanilla and almond extracts, and beat until blended.
4.
Alternately fold flour mixture and buttermilk into butter mixture with spatula, making 3 additions of dry ingredients and 2 additions of liquid. Spread batter in prepared pan, and bake 35 to 40 minutes, or until top springs back when touched and toothpick inserted in center comes out clean. Cool on wire rack 5 minutes. Unmold onto rack, and cool completely.
5.
Toss strawberries with sugar in medium bowl. Chill 1 hour to let strawberries release their juices. Serve cake dusted with confectioners' sugar and topped with strawberries and whipped cream, if desired.

Nutrition information
Calories 271, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 55 mg, Sodium 197 mg, Carbohydrate 29 g, Fiber 2 g, Protein 5 g, Sugars 17 g Percent Daily Values are based on a 2,000 calorie diet
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