Almond Bundt Cake with Raspberry Filling

Today I’m sharing the recipe for an almond Bundt cake that truly turns heads: elegant, with a raspberry filling visible in every slice and a glossy glaze that looks professionally made. The best part? Although it may look like a pâtisserie dessert, it’s much easier to make than you might think.

The almond batter is dense, moist, and soft, the raspberry centre adds a juicy and slightly tart contrast, and the Bundt tin gives it that beautiful shape and ensures even baking—without needing to do anything special.

You probably know that a Bundt tin not only gives the cake that elegant shape, but also ensures even baking so each slice turns out perfectly. And that’s exactly how this Bundt turns out—wonderful!

A perfect bake to impress at tea time, to enjoy with a coffee, or for a celebration at home—proving that homemade baking can be both simple and spectacular.

Nordic Ware Bundt tin

Ingredients

For the almond cake:

• 2 1/4 cups cake flour (approx. 280 g)
• 1/2 teaspoon bicarbonate of soda
• 3/4 teaspoon salt
• 3/4 cup unsalted butter, softened (approx. 170 g)
• 2 1/4 cups sugar (approx. 450 g)
• 6 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup plain yoghurt (approx. 240 g)

For the raspberry filling:

• 1/2 cup seedless raspberry jam (approx. 160 g) – to reduce guilt, you can use Tiptree’s delicious reduced-sugar jams
• 1/2 cup of cake batter (approx. 120 g)

For the almond glaze:

• 2 cups sifted icing sugar (approx. 240 g)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract*
• 1–2 tablespoons milk

*If you don’t have almond extract, simply use 1 teaspoon of vanilla extract instead. You’ll get a vanilla glaze that pairs beautifully with this cake.

Preparation

1) Make the cake batter

1. Preheat your oven to 180 °C (350 °F). Thoroughly grease your Bundt tin* using flour-based baking spray or butter and a little flour. For a perfect finish, brush into the details with a pastry brush.
2. In a medium bowl, whisk together the flour, bicarbonate of soda and salt. Set aside.
3. In the bowl of a stand mixer (or using electric beaters), beat the softened butter and sugar together on medium speed until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla and almond extracts and mix again.
6. Reduce the speed to low and add the flour mixture and yoghurt alternately, starting and ending with the flour. Mix only until just combined – don’t overmix.
7. Reserve half a cup of batter – this will be used for the raspberry filling.

*Use a 14-cup capacity Bundt tin (the larger and most common size). You can browse all options here.

2) Prepare the filling, assemble and bake

1. In a small bowl, mix the reserved batter with the seedless raspberry jam.
2. Pour about half of the cake batter into the prepared tin.
3. Add the raspberry filling in a ring in the centre, avoiding contact with the edges of the tin (you can use a piping bag).
4. Cover with the remaining batter, filling the tin no more than 3/4 full.
5. Tap the tin gently on the work surface (lay a tea towel underneath) to help the batter settle and remove air bubbles.
6. Bake for 55–60 minutes, or until a skewer inserted comes out clean.
7. Let the cake cool in the tin for 10 minutes, then carefully invert onto a wire rack and let it cool completely.

3) Make the glaze and serve

1. While the cake is cooling, prepare the almond glaze.
2. In a small bowl, combine the sifted icing sugar, vanilla and almond extracts.
3. Start with 1 tablespoon of milk and mix. Add more milk one teaspoon at a time until you reach the consistency you like: thicker for a bold glaze or thinner for a light drizzle.
4. Once the cake is completely cool, pour the glaze over the top, let it drip naturally… and enjoy!

Additional notes:

• If you want a “filled-doughnut” effect, bake the entire cake without the raspberry filling and once baked, inject the jam (slightly warmed with a drop of water) using a piping bag in several spots while the cake is still warm. It’ll be moist and have a gooey raspberry centre.
• You can substitute part of the flour with ground almonds (around one-third). This will make the cake more tender and moist, with a richer almond flavour.