Christmas Bundt Cake

Course: Dessert

Cuisine: Scandanavian

Prep Time: 19

Cook Time: 50

Resting time: 20

Total Time: 1 29

Servings:

Calories: 469kcal

Author: Kris Longwell

Christmas Bundt Cake is a true centerpiece dessert for your holiday festivities. The cake is moist, tender, with a touch of almond. And just so very festive.

Print Recipe

Equipment

1 9-cup Pine Forest Bundt Pan or 1 12-cup regular bundt pan

Ingredients

1 cup unsalted butter 2 sticks, room temperature, plus extra for greasing the pan
1 cup sugar
½ tsp salt
1 tsp baking powder
½ tsp almond extract
1 tsp vanilla extract
¾ cup almond flour
1¼ cup all-purpose flour
4 large eggs room temperature
Powdered sugar for dusting

Instructions

Preheat oven to 330°F.
Liberally grease the pan with butter and then sprinkle with flour. Tap out excess flour. Set aside.
In a stand mixer, or in a large bowl with a hand mixer, beat (cream) the butter until fluffy, about 2 minutes. Beat in the sugar and mix on medium for another 2 to 3 minutes, until light and fluffy.
1 cup unsalted butter, 1 cup sugar
Mix in the salt, baking powder, almond extract, and vanilla extract. Mix until fully combined.
½ tsp salt, 1 tsp baking powder, ½ tsp almond extract, 1 tsp vanilla extract
Add both flours and mix until fully combined (the batter will be a little dry and crumbly at this point).
¾ cup almond flour, 1¼ cup all-purpose flour
Mix in the eggs one at a time, fully incorporating each egg before adding the next.
4 large eggs
Use a spatula to transfer the batter into the prepared pan. Smooth the top of the batter with your spatula. The batter should fill the pan to about three-fourths the way up.
Bake until an inserted toothpick comes out clean, about 45 to 60 minutes. Let rest on a baking rack for 15 to 20 minutes.
Carefully invert the pan onto a plate or cake stand. Just before serving, use a fine-mesh sieve to dust powdered sugar all over the top and sides of the cake. Serve warm or at room temperature.
Powdered sugar

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Be sure to liberally butter and flour the pan before adding the batter. This will help to ensure the cake will turn out of the pan without sticking. See the blog post for link to the Nordic Ware Pine Forest Bundt Pan.

If using a regular 12-cup bundt pan, use the quantities:

2 sticks unsalted butter
1⅓ cups sugar
½ tsp salt
1½ tsp baking powder
½ tsp almond extract
1½ tsp vanilla extract
1 cup almond flour
1½ cups all-purpose flour
6 large eggs, room temperature

Nutrition