Ingredients for Almond Sherry Bundt Cake
- Yellow Cake Mix
- 3 large eggs
- Cream Sherry
- Vegetable Oil
- Vanilla Instant Pudding Mix
- 1/4 teaspoon ground nutmeg
- 1/2 cup packed light brown sugar
- 1/2 cup all-purpose flour
- Cinnamon
- Firm Butter
- Almonds
- Powdered Sugar
- 2 tablespoons unsalted butter, softened
- 1-2 tablespoons hot water
- 1/4 cup sliced almonds
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How to Make Almond Sherry Bundt Cake
- Grease and flour a 10-inch bundt pan.
- Preheat oven to 350°F (175°C).
- In a large bowl, combine: 1 box (15.25 oz) yellow cake mix, 3 large eggs, 1/2 cup sherry, 1/2 cup vegetable oil, 1 (3.4 oz) package instant vanilla pudding mix, and 1/4 teaspoon ground nutmeg.
- Mix on low speed for 1 minute, scraping down the bowl as needed.
- Mix on medium speed for 3 minutes, scraping down the bowl as needed.
- Pour half of the batter into the prepared bundt pan.
- In a medium bowl, combine: 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/4 cup sliced almonds, and 1/4 cup (1/2 stick) unsalted butter, softened. Mix until crumbly.
- Sprinkle the streusel evenly over the batter in the bundt pan.
- Pour the remaining batter over the streusel.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes.
- Invert the cake onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons unsalted butter, softened, and 2 tablespoons sherry.
- Gradually add 1-2 tablespoons of hot water, whisking until the glaze reaches your desired consistency.
- Once the cake is completely cool, brush the glaze evenly over the top.
- Garnish with additional sliced almonds, if desired.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
260g
Fat
51g
Carbs
29g
