Almond Bundt Cake With Caramel Icing

Almond Bundt Cake With Caramel Icing

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This almond bundt cake is bursting with almond flavor throughout each and every bite. And finished with the most luscious and glorious caramel icing; perfect for every occasion or celebration!

Prep Time
Cook Time


2 cups all-purpose flour

3/4 teaspoons baking soda

3/4 teaspoons baking powder

1/2 teaspoon kosher salt

1 1/2 cups granulated sugar

3 large eggs

1 cup full-fat sour cream

1 cup whole buttermilk

1/2 cup La Tourangelle Roasted Almond Oil

1 tablespoon almond extract

*optional: sliced almonds, for garnish

For caramel icing:

1/2 cup (1 stick) unsalted butter

1 cup brown sugar

1/2 cup heavy whipping cream

1/4 teaspoon kosher salt

1 teaspoon almond extract


  1. Preheat the oven to 350°F. Generously spray a 10-cup bundt cake pan and set aside.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In another large bowl, combine eggs, sour cream, buttermilk, oil, and extract. Whisk mixture together until fully combined.
  4. Add wet ingredients into flour mixture. Stir mixture together until just combined and all dry ingredients dissolve.
  5. Pour cake batter into prepared bundt cake pan. Bake cake for 45 minutes or until toothpick inserted into cake comes out clean.
  6. Allow cake to cool in bundt cake pan for at least 10-15 minutes. Then invert cake onto a wire rack to continue cooling completely.

Caramel Icing

  1. In a small saucepan over medium-high heat, combine butter, brown sugar, heavy cream, and salt together. Cook mixture and allow to come up to a slight boil, about 6-7 minutes. Be sure to stir mixture throughout.
  2. Then remove from heat and stir in extract, mixture will vigorously bubble.
  3. Let mixture cool for 3-5 minutes before pouring over finished cake.