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Blueberry-Almond Bundt Cake

Source of Recipe


The Seattle Times






List of Ingredients



• 1/2 cup sliced almonds
  
• 2-1/4 cups flour
  
• 1-1/2 tsp baking powder
  
• 1 tsp ground nutmeg
  
• 1/2 tsp ground cinnamon
  
• 1/2 tsp salt
  
• 3/4 cup milk
  
• 1 tsp vanilla extract
  
• 1/2 cup (1 stick) unsalted butter, at room temperature
  
• 1 cup granulated sugar
  
• 2 eggs
  
• 2 tsp finely grated orange zest
  
• 2 cups frozen blueberries, thawed
  
• .
  
• -- Glaze --
  
• 1 cup powdered sugar
  
• 2 Tbsp almond syrup
  
• 2 Tbsp orange juice
  






Instructions



1. Spray a 10-inch bundt pan with cooking spray and set aside. Heat oven to 350 degrees.
   
   
2. Put the almonds into a small, dry skillet. Place over medium heat for about 5 minutes, stirring often, until the almonds begin to turn golden. Remove from the heat and cool; chop very finely. Set aside.
   
   
3. Sift together flour, baking powder, nutmeg, cinnamon, and salt. Set aside. Stir together the milk and vanilla; set aside.
   
   
4. Beat the butter and sugar together on medium speed with an electric mixer until light in color and creamy. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition.
   
   
5. Add the dry ingredients in 3 batches, alternating with the milk. Add the almonds and beat until well blended. Stir in the orange zest, then carefully fold in the blueberries.
   
   
6. Transfer the batter to the prepared pan and bake on the center rack 50 to 55 minutes or until a toothpick inserted into the cake in several places comes out clean. Cool in the pan 10 minutes before unmolding onto a rack.
   
   
7. While the cake is still warm, place the rack on a piece of wax paper. Stir together the powdered sugar, almond syrup, and orange juice. Spoon over the cake and cool completely.
   
   Yield: 12 slices