Glazed Almond Bundt Cake Recipe

Makes 8-10 slices

1 1/4 cups sifted cake flour

1 teaspoon baking powder

1/4 teaspoon salt

3 large eggs

3/4 cup sugar

1/2 cup (1 stick) unsalted butter, melted and cooled

1 teaspoon vanilla extract

3 tablespoons heavy cream

Glaze: 3 tablespoons unsalted butter

1/4 cup light brown sugar

2/3 cup sliced almonds

1 tablespoon heavy cream

1 tablespoon all purpose flour

1. Preheat oven to 350 Fahrenheit degree. Position rack in the lower third of the oven. Butter a 9-inch springform pan. Use a triple sifter, sift together the flour, baking powder and salt. Set aside.

2. Put the eggs in the large bowl of an electric mixer. Using the beaters or whip attachment, beat on medium-hig speed until light in color and thickened, for about 5 minutes. Add the sugar, 1 tablespoon at a time, taking about 4-5 minutes to blend it well.

3. Reduce mixer speed to medium-low. Add the vanilla. Measure out 1/4 cup of dry ingredients and set aside. Add the vanilla. Measure out 1/4 cup of the dry ingredients and set aside. Add 1/2 of the remaining flour mixture to the egg mixture, then pour in the heavy cream and quickly add the remaining flour except for the reserved 1/4 cup. Scrape the sides of the bowl occassionally.

4. Immediately spoon the batter into the buttered pan, smoothing the surface with the bakc of a tablespoon. Center the pan on the rack and bake in the preheated oven for 25 minutes. While the cake is baking, measure out the ingredients for the glaze but do not assemble. This topping will become too thick to spead if it stands.

5. To make the glaze: Five minutes before the cake is finished, melt the butter in a heavy 10-inch skillet on low heat. Add the remaining ingredients in the order listed and stir just to blend.

6. At the end of 25 minutes, remove the cake from the oven and immediately pour on the glaze. Spread it gently with the back of a tablespoon, taking care not to tear the cake. Return the cake to the oven for another 8 to 10 minutes. The glaze should bubble and then turn a golden brown.

7. Remove the pan from the oven and set on a cake rack to cool completely. Run a long, thin knife around the pan to loosen the cake, and remove the rim. Then run the knife underneath the bottom of the cake to remove from the metal disk. using two large metal spatulas, lift the cake onto a serving platter.

8. Enjoy!