If there is such thing as a hoarder gene, I think I may have it. Not full on, TLC Hoarding: Buried Alive status, but I think there is a tiny little hoarder living somewhere in the back alleyways of my brain.
We are having a garage sale this weekend and I’m finding myself coming up with the most stupid excuses not to get rid of silly little things. I’ve always been a sentimental person, but come onnnn. I need to pull it together.
As I was sitting in my closet, among a pile of purses I haven’t used in years, my inner monologue went something like this:
Rational me: Katie, do you really need that stained coach purse from 2004 with gum stuck to the inside?
Hoarder me: It was my first “fancy” purse ever! It has meaning.
Rational me: No, no it doesn’t.
And then I shove it into the bottom of the “sale” bag before I have time to change my mind and put it back in it’s home at the very back of my closet. I spent a good hour playing this game tonight. That’s normal right? On a scale of 1 to hoarder, where does that put me?
Anyway, let’s talk Buttermilk Almond Bundt Cake. Let me start by asking, is it just me or does almond extract not really taste like almonds? I mean, I don’t really mind. Whatever it tastes like, I’m into it. And because of the oodles of almond extract and buttermilk in this cake, it smelled heavenly as it baked.
My cake turned out a little dry so I added an additional 1/4 cup of buttermilk to the recipe below and shaved a few minutes off of the cooking time. I honestly think it was because I was fighting my inner hoarder instead of watching the cake to make sure it didn’t over-bake. Don’t let my whoops scare you off, the flavor is divine.
My recipe is adapted from this recipe on AllRecipes.com, which has rave reviews. I wanted a rich buttermilk flavor so I substituted buttermilk for the regular milk. Since buttermilk has a high acid content I had to alter the amount of leavening agent in the cake. I eliminated the baking soda all together and added 1/2 tsp of baking soda. You can read about the chemistry of leavening agents here.
That’s all folks. Have a great Memorial Day!
- 1 cup butter, softened
- 1 1/4 cups buttermilk
- 1/2 cup almonds, ground
- 2 cups sugar
- 4 eggs
- 1 1/2 tsp almond extract
- 1 3/4 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup powdered sugar, sifted
- 1/4 cup milk
- 1/4 tsp almond extract
- 1/2 cup slivered almonds
- Preheat oven to 350 and grease a bundt pan
- In a food processor, grind almonds into powder.
- In a large bowl, sift together flour, baking soda and salt. Add ground almonds and mix thoroughly with a fork.
- In a stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy.
- Add in eggs one a time, mixing until well incorporated. Add extracts and mix well.
- Beat in the flour and buttermilk alternately, until just combined.
- Pour batter into bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool on a wire rack before glazing.
- In a small bowl, mix together powdered sugar, milk and almond extract until smooth.
- Your cake should be cool on a wire rack. Place wax paper underneath so that the glaze can drain.
- Pour glaze over cake and garnish with slivered almonds.