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Almond Kentucky butter cake with cake cutter on cooling rack and sheet pan
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Almond Kentucky Butter Cake

Almond extract and toasted almonds are added to a vanilla-based Kentucky Butter Cake. A nutty twist on a Southern cake classic!
Course Desserts
Cuisine Southern
Prep Time 5 minutes
Cook Time 50 minutes
Servings 12 servings

Ingredients

CAKE INGREDIENTS

  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 5 eggs, at room temperature
  • 1 tbsp pure almond extract
  • 1 tbsp pure vanilla extract
  • 1 tbsp fresh lemon juice**
  • 1 cup milk**
  • 3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp kosher salt
  • 1 cup almonds, toasted

GLAZE INGREDIENTS

  • 1/4 cup water
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 tsp pure almond extract
  • 1 tsp pure vanilla extract

Instructions

PREP INSTRUCTIONS

  • Preheat oven to 325F.
  • Spray the heck out of a 10-cup Bundt pan with baking spay and place on a parchment-lined baking sheet. Set aside.
  • Make your makeshift buttermilk: Add 1 tbsp lemon juice to a 1-cup measuring unit. Fill the remaining cup with the milk. Lightly whisk and set aside.**

CAKE BAKING INSTRUCTIONS

  • In a large bowl, use a hand mixer to cream together the softened butter and the granulated sugar until thoroughly combined.
  • Add the eggs one at a time, beating well after each addition so the eggs are thoroughly incorporated into the batter. Batter should be light and fluffy.
  • Beat in the 1 tbsp vanilla extract and the 1tbsp almond extract.
  • In a medium bowl, whisk together the flour, salt, baking soda, and baking powder until combined.
  • Alternate adding the flour mixture and the (makeshift) buttermilk into the wet ingredients, beating well between each addition to ensure all ingredients are incorporated. Scrape down the sides of the bowl as needed.
  • Gently guide the batter into one side of the prepared Bundt pan, letting it pool onto one side and then guiding it around the rest of the pan using a spatula (this method reduces air pockets). Once all batter is in the pan, spread it evenly around the pan and smooth over the top.
  • Thump the Bundt pan filled with cake batter on your work surface 2-3 times to release any air bubbles.
  • Place the Bundt pan on the prepared baking sheet. Bake cake at 325F for 40-50 minutes, or until toothpick inserted into the center comes out clean.
  • While the cake bakes, toast the almonds and make the almond butter glaze.

TOASTED ALMOND INSTRUCTIONS

  • While the cake bakes, heat a large skillet over medium heat. Add the sliced almonds to the skillet and arrange them into a single layer.
  • Toast almonds over medium heat, stirring regularly, until browned and fragrant, 5-10 minutes. Be sure to keep an eye on them as they toast; they go from brown to burnt quickly!
  • Remove toasted almonds from heat and let cool completely.

ALMOND BUTTER GLAZE INSTRUCTIONS

  • While the cake is baking and the almonds are cooling, make your glaze: Cut 1/2 cup butter into cubes. Place butter cubes, the water, and the 1 cup sugar in a small saucepan.
  • Heat glaze over medium-low heat, stirring constantly, until butter is melted and the sugar is dissolved. This should only take a few minutes.
  • Remove the glaze from the heat and stir in the almond and vanilla extracts. Keep warm.

GLAZING INSTRUCTIONS FOR ALMOND KENTUCKY BUTTER CAKE

  • Remove cake from oven. Immediately poke holes all over the cake while it’s still in the pan.
  • Pour a little more than half of the warm almond butter glaze over the cake in several additions, allowing the glaze to soak into the cake between each addition. Sprinkle the cake with about half of the toasted almonds, then pour a little more glaze over the almonds to seal them in.
  • Let Almond Kentucky Butter Cake cool in the pan for 30-45 minutes. Then, run a knife carefully around the inside of the pan to un-stick the cake from the sides as much possible.
  • Invert the cake onto a cooling rack or serving plate (careful: some almonds may scatter). Slightly reheat the remaining warm almond butter glaze and pour it over the top of the cake. Sprinkle immediately with remaining toasted almonds.
  • Let cake cool completely before cutting and serving. This cake is best enjoyed the day after it’s made.

Notes

**If you have buttermilk, you can substitute 1 cup buttermilk for the lemon juice + milk "makeshift buttermilk".
 
Almond Kentucky Butter Cake is an adapted version of this Southern Living recipe. I don't recommend following the Southern Living recipe because the directions are incorrect. If you want to make a nut-free version of Kentucky Butter Cake, simply omit the almond extract and the toasted almonds from this recipe.