GERMAN BUNDT CAKE
A favourite that I have made time and time again over the past 20 years. This is a Margaret Fulton recipe. A rich cake with a golden crust of butter-fried almonds.
Provided by busyozmum
Categories Dessert
Time 1h20m
Yield 10-14 serving(s)
Number Of Ingredients 12
Steps:
- Set the oven at moderate (180C/350F).
- Grease a 6-7 cup fluted ring cake mould with 30g of butter, putting large dabs in the creases of the mould and embedding an almond in each dab. Put in the refrigerator to set while preparing the mixture.
- Cream the remaining butter well. Gradually beat in the sugars, beating well between each addition. Add the egg yolks one at a time, and beat until smooth. Stir in the vanilla and almond essences. Sift the flour, baking powder and salt three times and fold into the creamed mixture alternately with the milk.
- Whisk the egg whites until stiff, stir a spoonful into the cake mixture and, when incorporated, fold in the remaining whites carefully and lightly using a large metal spoon.
- Pour into the prepared tin and bake for about 1 1/2 hours, or until the cake is cooked when tested with a skewer. Allow to stand for about 15 miutes before turning out.
- Allow the cake to cool completely before dusting with sifted icing sugar. Cut this rich cake into thin slices to serve.
Nutrition Facts : Calories 401.2, Fat 21, SaturatedFat 11.3, Cholesterol 101.1, Sodium 244, Carbohydrate 47.5, Fiber 1.2, Sugar 24.2, Protein 6.6
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Cassandra Guerrero
[email protected]This cake was a bit too sweet for my taste, but my kids loved it.
afrin imly
[email protected]I had some trouble getting the cake out of the Bundt pan, but it was worth it in the end.
Victor Vagi
[email protected]The cake didn't rise as much as I expected, but it still tasted good.
Sk Samrat
[email protected]This cake was a bit too dense for my taste, but the flavor was good.
Ahmad Munir
[email protected]Overall, I thought this was a good recipe. The cake was moist and flavorful, and the streusel topping was a nice touch. I would definitely make it again.
Yahaya Jaan
[email protected]This cake was a bit too sweet for my taste, but my kids loved it.
wesley Morgan
[email protected]I had some trouble getting the cake out of the Bundt pan, but it was worth it in the end.
Abhie Pamor
[email protected]The cake didn't rise as much as I expected, but it still tasted good.
Harish Morar
[email protected]This cake was a bit too dense for my taste, but the flavor was good.
Siphathisiwe Mpala
[email protected]Overall, I thought this was a good recipe. The cake was moist and flavorful, and the streusel topping was a nice touch. I would definitely make it again.
Chandavi
[email protected]This cake was a bit too sweet for my taste, but my kids loved it.
MUHAMMADSAQLAIN MALIK
[email protected]I had some trouble getting the cake out of the Bundt pan, but it was worth it in the end.
Dan James
[email protected]The cake didn't rise as much as I expected, but it still tasted good.
Denique Reynolds-Montaque
[email protected]This cake was a bit too dense for my taste, but the flavor was good.
Brenda Cantu
[email protected]I've made this cake several times now and it always turns out perfect. It's my go-to recipe for Bundt cake.
The_seer87
[email protected]This cake was a hit at my party! Everyone loved it.
Kami Sundar
[email protected]Best Bundt cake I've ever had! The streusel topping really made it.
Chineque Gous
[email protected]Followed the recipe to a T and it turned out perfectly! The cake was moist and flavorful, and the streusel topping was the perfect touch. Will definitely be making this again.
Ahmad Abbasi
[email protected]This German Bundt cake was a delightful treat! The cake had a moist and tender crumb, and the streusel topping added a wonderful crunchy texture. I especially appreciated the hint of lemon zest, which gave the cake a bright and refreshing flavor.