Buuuuuunnnndt?

If you didn’t get my obscure reference to Big Fat Greek Wedding and the confusing bundt cake, then you seriously need to watch it again… :)

I’ve had this rose shaped bundt pan for going on 5 years from my favorite kitchen store, Sur la Table, and have never used it. I figured it was time. This is an old basic pound cake recipe from culinary school that I added almond extract to… Also, I didn’t have cake flour, so I just used All Purpose, and it still turned out great. Very tender, moist crumb with a slight almond flavor… Might be a bit more delicate with the cake flour, but just fine without.
bundt_01.jpg

Pound Cake Recipe

3 c cake flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 c butter, softened
1 1/4 c white sugar
3/4 c brown sugar
4 eggs (room temp)
1 tbsp vanilla extract
1 tsp almond extract
1 cup sour cream

Preheat oven to 325 degrees. Grease and flour a 10 inch bundt pan. Sift together the flour, baking powder, baking soda and salt and set aside. In a large bowl, cream together butter, white and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and almond extracts.

Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour batter into prepared pan. Bake for an hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Enjoy with nice cup o’Joe!

 

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Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons once.....do your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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