- Preheat the oven to 350°F.
- In a large mixing basin, combine the butter and sugar. Mix on medium speed until the mixture lightens in color and becomes fluffy. Scrape the bowl’s sides and bottom.
- Mix in the baking powder and salt until combined.
- Weigh out the flour, or measure it by gently spooning it into a measuring cup, sweeping off any excess with a straight edge. Put it aside for now.
- With the mixer running at medium speed, add the first three eggs to the butter/sugar mixture one at a time. When adding the next egg, wait until the previous one has been digested.
- After the third egg, add 2 tablespoons of the measured flour and stir until mixed. Mix in the fourth egg until it is absorbed, then add another 2 tablespoons of flour. Proceed with the fifth and sixth eggs, alternating the addition of the egg with 2 tablespoons of the recipe’s flour.
- To the milk, add the vanilla (or vanilla bean paste) and almond extract.
- To the batter, carefully fold in one-third of the remaining flour. Carefully fold in half of the milk. Add another third of the flour, followed by the remaining milk. Incorporate the remaining flour. Scrape the sides and bottom of the bowl, then beat until the batter is smooth and fluffy, about 20 to 30 seconds at medium-high speed.
- Thoroughly grease a 10- to 12-cup Bundt pan, using non-stick vegetable oil spray or shortening (not butter; butter tends to increase sticking). Spoon the batter into the prepared pan and smooth with a spatula.
- Bake the cake for 50 to 60 minutes, or until the top begins to brown and a toothpick or long skewer put into the middle comes out clean. (Start checking at 45 minutes if baking in a dark-interior pan.) Tent the cake with foil for the last 15 minutes of baking if it looks to be browning too rapidly.
- Take the cake from the oven and use a heatproof spatula to carefully release the borders. Place the pan on a cooling rack. After 10 minutes, remove the pan from the cake and let it aside to cool fully.
- Make the glaze while the cake is cooling in the pan. Mix the sugar, water, and salt in a mixing bowl. A microwave works well for quickly melting the sugar. Stir in the vanilla. After the cake has been removed from the pan and placed on a cooling rack, brush it all over with the glaze.
- Just before serving, sift a shower of confectioners’ sugar over the top, if desired. Fresh berries make a gorgeous and pleasant garnish.
- Store leftover cake, well wrapped, at room temperature for several days. Freeze for extended storage.
What temp is a Bundt cake done?
Nonetheless, I start checking on my cakes before the timer goes off. Most Bundts are done when they reach an internal temperature of about 200°F (93°C).
What is the trick to getting a cake out of a Bundt pan?
The Best Way to Remove a Cake from a Bundt Pan
- Turn your bundt pan upside down. Put your bundt pan down on a clean surface so that the bottom of the cake is touching the counter.
- Wet a dish towel.
- Place the wet dish towel over the bundt pan.
- Gently shake the bundt pan.
- Repeat if necessary.
When should I flip my cake out of the Bundt pan?
Allow the Cake to Cool
Let the bundt cake to cool in the pan for 10 minutes after you take it from the oven. Then place a wire cooling rack over the base of the cake and invert the pan to release.
Does it take longer to bake in a Bundt pan?
Since the mixes for pound cake and Bundt cakes are so thick and the pans are so huge, these cakes take longer to bake than most—usually approximately an hour.