Do you like almond cakes? if so, this Lucky Almond Bundt Cake will really frost your feathers. Plus, it’s a breeze to make. Hooray!
Check out what my pals over at Recipe Lion had to say about this recipe and cream of coconut:
A rich, moist Almond Pound Cake thats made better for you with yogurt and reduced sugar. A fun New Year’s dessert with one whole almond baked in whoever gets the almond will have one year good luck. Try out this fun tradition with your family and friends this year!
If you are a lover of the almighty Bundt you will go crazy over this cake. It’s the perfect New Year’s Day cake as it willc ertianly help you ring in the new year with a bang.
Ingredients
½ cup slivered almonds
1 cup Land O Lakes butter, room temperature
1 cup low fat plain or vanilla Greek yogurt
2 cups SPLENDA® No Calorie Sweetener, Granulated
6 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups Gold Medal all-purpose flour
1 teaspoon Clabber Girl baking powder
¼ teaspoon Morton salt
Optional: whipped cream to serve
Instructions
Preheat the oven to 325 degrees F and grease a bundt pan well with non stick spray. Sprinkle slivered almonds in the bottom and on the sides of the bundt pan (you can use the spray to keep the almonds on the sides if you want). Set aside.
In a large bowl with an electric or stand mixer, beat butter until smooth and creamy (I used my whisk attachment for the whole recipe, but you can use a regular beater too). Add yogurt and beat until combined. Add the SPLENDA® and beat until combined.
With the mixer on low, add eggs one at a time, beating until combined. Add extracts and beat until combined.
Add the flour, baking powder and salt and mix on low speed just until combined. Pour into prepared bundt pan and bake for 50 minutes or until a toothpick inserted near the center comes out clean.
Let cool in pan for 10-15 minutes before turning out onto a wire rack to cool to room temperature. Serve with whipped cream and toasted almonds if desired.
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Quick Tip: Serve this delicious cake with whipped topping.
Thank you to Recipe Lion for this great recipe.
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