Toasted Almond Chocolate Bundt Cake

Directions

1. 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.
2. 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.
3. Add the all-purpose flour, baking powder, and salt to the toasted almond flour and whisk to combine.
4. 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.
5. 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.
6. 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.
7. Scoop 2 cups (425 grams) of the batter into the bowl the dry ingredients were in. Stir in the chocolate.
8. 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.
9. 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.
10. 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.