German Bundt Cake
This German Bundt cake folds whipped egg whites into an almond-scented butter batter for a tender, tall crumb. Almonds tucked into the pan ridges give each slice a simple toasted garnish.
π¨βπ³ Instructions
Cream butter with both sugars until light.
Beat in egg yolks one at a time, then add vanilla and almond extract.
Combine cake flour, baking powder, and salt, then add alternately with milk.
Fold in stiffly beaten egg whites to lighten the batter.
Arrange almonds in the greased Bundt pan ridges, add batter, and bake until golden.
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