Mardi Gras Bundt Cake
This Mardi Gras Bundt Cake is an almond pound cake baked in a crown bundt pan and topped with Bourbon glaze. Soft, moist, and perfectly tender.
Servings: 24 slices
Ingredients
For the Cake:
- 1 cup unsalted butter
- 2 cups sugar
- 4 eggs
- 1 ½ teaspoons almond extract
- ⅔ cups sour cream
- 2 ½ tablespoons bourbon or any whiskey
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
- 2 ¼ cups all purpose flour
- 1 ½ cups almond flour meal
For the Glaze:
- 1 cup confectioners' sugar
- 3 tablespoons bourbon or whiskey
Instructions
- Preheat the oven to 325°F convection.
- Spray and flour a 9–12 cup bundt pan.
- Whisk together flour, almond flour, salt and baking soda.
- Whisk together sour cream and Bourbon.
- Beat butter and sugar just until a thick paste forms.
- Add eggs one at a time, scraping the bowl. Add almond extract with the last egg.
- On low speed alternate adding flour mixture and sour cream mixture.
- Pour into the pan and smooth top.
- Bake for 60–85 minutes, until a tester has a few clinging crumbs.
- Cool for 20 minutes, then turn out onto the rack and cool completely.
- Whisk glaze ingredients together and drizzle over cooled cake.
Video
Notes
- Yield: 1 bundt cake (9–12 cup pan)
- Bake Time: Approximately 70 minutes in most ovens
- Storage: Room temperature, wrapped tightly
Nutrition
Calories: 283kcal | Carbohydrates: 37g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 135mg | Potassium: 35mg | Fiber: 1g | Sugar: 27g | Vitamin A: 319IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg