Almond Butter Bundt Cake

When I set the theme for our last cake club, I was convinced that 'The Nutcracker' would be easy. The problem was choice. I had a few ideas in my arsenal, but was struggling to decide on just one. Then I remembered I had squirrelled away a jar of almond butter for just such an occasion. I like to collect nice ingredients because I know one day they will be transformed into something magical. 

It turns out that this cake is popular with the fellas. It's a big cake with a dense yet moist crumb, and has a decent weight to it when held. The cake itself isn't too sweet (despite 425g of sugar!) but the light icing and fruit on top just give it a gentle lift. Although it can also be made with peanut butter, I think the almond makes it that bit more interesting. 

Ingredients
Cake

• 275g unsalted butter 
• 425g golden caster sugar
• 2 tsp almond extract
• 6 medium eggs
• 150g almond butter (I used Meridian). Give it a good stir before using.
• 300g plain flour
• 1 tsp baking powder
• 1/4 tsp salt
• 4 tbsp low fat plain yogurt

Topping

• 300g icing sugar
• 1 tsp almond extract
• Cherries and whole almonds to decorate

Method

1. Grease and flour a regular sized bundt tin (2.4l, 10 cup, 10 inch). 
2. Soften the butter then add in half of the sugar and beat for about a minute. Then add the rest of the sugar and beat until fluffy.
3. Beat in the almond extract.
4. Add the eggs one at a time on a low speed.
5. Using a spatula, blend in all of the almond butter. It will look a bit sloppy... 
6. Sift the flour, baking powder and salt into a bowl.
7. Fold in half of the flour mixture, followed by the yogurt, then the rest of the flour. 
8. Give the whole thing a quick whizz for about 10 seconds just to combine everything properly.
9. Pour the batter into the tin and smooth out. 
10. Bake your cake at gas 4/180 C for 45 minutes, then turn the temperature down to gas 3/160 C for around another 25-30 minutes. As aways, you'll know it's done when a skewer comes out clean and the cake is shrinking from the edges of the tin.
11. Leave to cool on a wire rack for 10 minutes before turning out.
12. Allow to cool completely before icing. I mean it. Unless of course you want a soggy mess.
13. To make the icing add the almond extract to the icing sugar, with enough water to make a runny icing. Tip it over the cake with confidence! It knows... 
14. Decorate with fresh cherries and a few whole almonds.

Bloggers: Please respect the fact I am sharing my own ideas and recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page. 

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