Maple Almond Cake
By: Buck Bannister
Published: Friday, December 4, 2009 - 2:20am

Ingredients




1 cup butter softened
2 cups sugar
4 eggs
1 1/2 teaspoons Maple syrup
1 2/3 teaspoons Vanilla Extract
2 1/2 cups All-Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 cup ground almonds
1/4 teaspoon Nutmeg
1 cup Almond Milk

Preparation

1 Preheat oven to 350 degrees F. 2 Grease and flour a 10-inch Bundt pan. 3 Mix together flour, baking powder, salt, and ground almonds. Set aside. 4 In large mixing bowl cream together sugar and butter until light a fluffy. 5 Beat in eggs one at a time. 6 Stir in maple syrup and vanilla. 7 Beat in flour mixture alternating with almond milk. 8 Pour batter into prepared Bundt pan. 9 Bake 50-60 minutes or until cake tester inserted into center of cake comes out clean. 10 Cool cake for 10 minutes and invert on wire rack. 11 Allow to cool completely and ice with vanilla glaze made with 1/8 tsp. vanilla added to 1/3 cup powdered sugar. 12 Add 1-2 tbsp. water and mix until it forms a thick icing adjusting sugar and water as necessary. 13 Drop in a few tablespoons of toasted and sliced almonds. 14 Place wire rack and cake over cookie sheet lined with wax paper and pour icing over completely cooled cake.

About


Maple is one of my favorite flavors and combined with almonds I've always thought makes an interesting taste pairing, especially for Autumn. 
If you can't find Almond Milk, you can substitute regular milk and a little almond extract or flavoring. You can also halve the Almond Milk and combine with heavy cream for a denser and more moist cake if you wish.