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Almond-Coconut Bundt Cake with Lemon Glaze
We all need an easy cake in our baking repertoire. This one is beautifully uncomplicated and perfect with tea or coffee.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Ingredients
- 4 tablespoons unsalted butter softened
- 1 cup spelt flour or all-purpose flour
- 1/2 cup almond meal
- 2 teaspoons baking powder you can use just 1 teaspoon if using all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1 egg or egg substitute
- 1 teaspoon almond extract
- 1/2 - 2/3 cup buttermilk at room temperature see note
- 3/4 cup sweetened shredded coconut lightly packed
- Sliced almonds for topping optional
- ***For the Lemon Glaze***
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
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Preheat your oven to 400℉. Spray a 6-cup bundt pan with nonstick baking spray. Set aside. Prepare the lemon glaze by stirring the powdered sugar and the lemon juice together.
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In a small bowl, whisk together the flour, baking powder, almond meal, salt and coconut. In a larger bowl, use a hand mixer to beat the butter with the granulated sugar until the mixture is light and fluffy, about three minutes. Beat in the egg (or egg substitute) and almond extract. At low speed, beat in the dry ingredients and buttermilk in three alternating batches, starting and ending with the dry ingredients. Don't overbeat and gently fold in the batter just until blended.
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Pour the batter (this is a thick batter) into the bundt pan, rap the pan on the counter to allow the batter to settle into the pan. Bake for about 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
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Unmold the cake, allow to cool a little before drizzling with the lemon glaze. Top with sliced almonds if using.
Recipe Notes
This makes for a thick batter. I used 1/2 cup buttermilk on the first batch and it was fine but the second time around I used 2/3 cup and it was better.