- Prep time 15 minutes
- Cook time 50 minutes
- makes 1 (10-cup) Bundt cake
Toasting the almond flour for this tasty Bundt cake gives it a huge boost of flavor and aroma. Add bittersweet chocolate to some of the batter and get ready for a new favorite Bundt on your rotation. Using an electric hand mixer makes this go a bit easier, but you can also do it in a large bowl with a wooden spoon or silicone spatula and a little arm muscle! If opting to mix by hand, be sure to lightly whisk the eggs in a separate bowl before adding them to make incorporating them easier. —Erin Jeanne McDowell
Test Kitchen Notes
Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and pointing out all the mistakes to avoid along the way. —The Editors
1 1/2 cups
(145 grams) almond flour
1 1/2 cups
(180 grams) all-purpose flour
1 1/2 teaspoons
(6 grams) baking powder
(3 grams) fine sea salt
(226 grams) unsalted butter, room temperature
1 1/2 cups
(298 grams) granulated sugar
large (170 grams) eggs, room temperature
(5 grams) vanilla extract
(1 gram) almond extract
(181 grams) whole milk, room temperature
(113 grams) bittersweet chocolate, melted
- Arrange a rack in the center of the oven; heat to 350°F. Grease a 10-cup Bundt pan with cooking spray and place on a parchment-lined baking sheet.
- Heat a large skillet over medium-low heat. When it’s hot, sprinkle the almond flour over the surface of the skillet. Toast, stirring occasionally, for 2 to 3 minutes, until golden brown and aromatic. Transfer to a medium bowl and let cool, stirring occasionally, for 5 minutes.
- Add the all-purpose flour, baking powder, and salt to the toasted almond flour and whisk to combine.
- In a large bowl, using an electric mixer on medium speed, beat the butter for 1 to 2 minutes, until lightened slightly in color. Add the sugar and continue to beat for 3 to 4 minutes, until light and fluffy. Scrape the bowl well.
- Add the eggs one at a time, mixing on medium speed to fully incorporate and scraping the bowl after each addition. Add the vanilla extract and almond extract and beat to combine.
- Add half of the dry ingredients and beat on low speed to combine. Scrape the bowl well, then add the milk and beat on low speed to combine. Add the remaining dry ingredients and continue to beat until the batter is smooth.
- Scoop 2 cups (425 grams) of the batter into the bowl the dry ingredients were in. Stir in the chocolate.
- Scoop about one-third of the almond batter into the prepared Bundt pan. Scoop one-half of the chocolate-almond batter on top. Repeat, alternately adding the almond batter in 2 additions and the chocolate-almond batter in 1 addition. If desired, use a paring knife or skewer to gently swirl the batters slightly to combine.
- Bake for 50 to 60 minutes, until a tester inserted into the center comes out clean or with a few moist crumbs attached. Let cool in the pan for 10 minutes.
- Using an offset spatula, gently loosen the cake at the edges and around the center tube of the pan, then invert the cake onto a wire rack and let cool completely.