Fresh Milled Almond Bundt Cake

If you love a simple but delicious coffee cake!

What you need:

• 1 3/4 cups butter
• 1 3/4 sugar
• 4 eggs
• 1 1/2 vanilla extract
• 1 tsp almond extract
• 1/2 log almond paste, cut into small cubes or grated
• 1 cup yogurt
• 2 1/4 cups flour
• 1 1/4 tsp. salt
• 1/3 tsp. baking soda
• bundt pan 10 cup size

Begin grinding the flour you want to use according to your mill’s instructions.

Preheat your oven to 350.

Mix the butter, sugar, eggs, vanilla, almond extract, almond paste, and yogurt in a stand mixer. Beat the mixture until it is smooth and lightly airy. Then mix in the flour, salt, and baking soda until fully incorporated and no lumps remain.

Prepare your bundt pan by spraying it with cooking spray, flour, or oil, and then flour your pan. If your bundt pan has an intricate design, using a spray with oil and flour mixed together is more ideal, as this kind of spray leaves the coating very even, preserving the design better.

Pour the cake batter into the bunt pan and level the top. The batter should fill about 3/4 of the pan. Then tap the pan gently on a towel-covered counter to knock any air bubbles out of the batter.

Slide the cake into the oven and bake for 45-55 minutes or until a toothpick comes out clean. Watch how dark the top of the cake gets as it bakes, and cover the top with aluminum foil if it is getting too dark but is not done baking.

Once the cake is fully baked, pull it out of the oven and let it rest in the pan for 10 minutes. Then place a plate on the top of the pan and invert the cake onto the serving plate. Once the cake is released and free from the pan, let it cool as much as desired, dust with powdered sugar, and enjoy!

Number of servings: 12

Nutrition Facts/serving: 396kcal, 18g fat, 52g carbs, 1g fiber, 33g sugar, 7g protein