Almond Sherry Bundt Cake Recipe

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

How to Make Almond Sherry Bundt Cake

1. Grease and flour a 10-inch bundt pan.
2. Preheat oven to 350°F (175°C).
3. 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.
4. Mix on low speed for 1 minute, scraping down the bowl as needed.
5. Mix on medium speed for 3 minutes, scraping down the bowl as needed.
6. Pour half of the batter into the prepared bundt pan.
7. 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.
8. Sprinkle the streusel evenly over the batter in the bundt pan.
9. Pour the remaining batter over the streusel.
10. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
11. Let the cake cool in the pan for 15 minutes.
12. Invert the cake onto a wire rack to cool completely.
13. 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.
14. Gradually add 1-2 tablespoons of hot water, whisking until the glaze reaches your desired consistency.
15. Once the cake is completely cool, brush the glaze evenly over the top.
16. Garnish with additional sliced almonds, if desired.