German mini-bundt cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Butter |
| ½ | teaspoon | Almond extract |
| ⅔ | cup | Sugar |
| 2 | cups | Cake flour; sifted |
| ½ | cup | Confectioners' sugar |
| 1½ | teaspoon | Baking powder |
| 1 | pinch | Salt |
| 3 | Eggs; separated | |
| ½ | cup | Milk |
| ½ | teaspoon | Vanilla |
| Almonds to garnish | ||
Directions
Cream butter and two sugars until light and fluffy. Add egg yolks separately, beating well after each addition. Mix in extracts. Mix together flour, baking powder and salt. Add flour mixture and milk alternately to creamed mixture. Fold in stiffly beaten egg whites.
After greasing and flouring 9- cup Mini-Bundt pan, embed an almond in each crease of the pan. Pour batter into pan and bake at 350 degrees, for 45 min. Source: Unusual Old World and American Recipes from Nordic Ware. Formatted for MM by Karen Adler FNGP13B.