Almond Bundt Cake with Raspberry Filling

Today I bring the recipe for a almond Bundt cake that steals the show: elegant, with a raspberry filling that peeks out in every slice and a shiny glaze that looks professionally made. Best of all, although it seems like a patisserie dessert, it’s much easier to make than you think.

The almond batter turns out dense, moist and tender, the raspberry center adds a juicy, slightly tart note, and the Bundt pan gives it that beautiful shape and even baking without you having to do anything special.

You probably know that a Bundt pan not only gives that elegant look but also ensures even baking so every slice comes out perfect. And that’s exactly how this bundt turns out—wonderful!

A perfect sweet to show off at an afternoon tea, to accompany coffee, or for a home celebration, proving that homemade baking can be simple and spectacular at the same time.

Nordic Ware bundt pan

Ingredients

For the almond cake:

• 2 1/4 cups cake flour (about 280 g)
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup unsalted butter, softened (about 170 g)
• 2 1/4 cups sugar (about 450 g)
• 6 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup plain yogurt (about 240 g)

For the raspberry filling:

• 1/2 cup seedless raspberry jam (about 160 g) -if you want to reduce guilt, you can always use the delicious reduced-sugar jams from Tiptree
• 1/2 cup cake batter (about 120 g)

For the almond glaze:

• 2 cups sifted powdered sugar (about 240 g)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract*
• 1–2 tablespoons milk

*If you don’t have almond extract, simply add 1 teaspoon of vanilla extract. You’ll get a vanilla-flavored glaze that pairs wonderfully with this cake.

Preparation

1) Make the cake batter

1. Preheat the oven to 180 °C (350 °F). Grease your Bundt pan* well with nonstick baking spray with flour or spread with butter and a little flour. If you want a perfect finish, brush the details with a pastry brush.
2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
3. In the mixer bowl (or with electric beaters), beat the softened butter with the sugar on medium speed until fluffy and lighter in color.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla and almond extract and mix again.
6. Reduce the speed to low and, alternating, add the flour mixture and the plain yogurt, starting and ending with the flour. Just enough to combine, do not overmix.
7. Reserve half a cup of batter: we’ll use it for the raspberry filling.

*Use a 14-cup bundt pan (the larger, more common size). You’ll find all the options here.

2) Prepare the filling, assemble and bake

1. In a small bowl, mix the reserved half cup of batter with the seedless raspberry jam.
2. Pour about half of the cake batter into the pan.
3. Place the raspberry filling in a ring in the center, taking care that it doesn’t touch the sides of the pan (if you want, you can use a piping bag).
4. Cover with the remaining batter, filling the pan up to at most 3/4 of its capacity.
5. Give the pan a few gentle taps on the countertop (place a cloth underneath) so the batter settles and air bubbles disappear.
6. Bake for 55–60 minutes, or until a skewer inserted comes out clean.
7. Let the cake cool for 10 minutes in the pan, then carefully invert it onto a rack and let it finish cooling.

3) Make the glaze and serve

1. While the cake cools, prepare the almond glaze.
2. In a small bowl, combine the sifted powdered sugar, vanilla and almond extract.
3. Add 1 tablespoon of milk first and mix. If needed, add one teaspoon more at a time until you reach the texture you like: thicker for a dense finish or slightly thinner if you want it to drizzle.
4. Once the cake is completely cool, pour the glaze over the top, let it fall naturally.., and enjoy!

Additional notes:

• If you want a “filled donut” style finish, you can bake the entire batter without the raspberry filling and, when the cake comes out of the oven, inject the jam with a piping bag (warm it slightly with a few drops of water first) at several points while it’s still warm. It will be moist with a melting raspberry center.
• You can replace part of the cake flour with almond flour (about one third). That will make it more tender and moist and give it a stronger almond flavor.