Mardi Gras Bundt Cake Baked Until the Center Springs Back

Set out unsalted butter, granulated sugar, and eggs before you start Mardi Gras Bundt Cake Baked Until the Center Springs Back. The batch is written for 24 slices.

Count on 20 minutes of prep, 1 hour of cooking, 30 minutes of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Cake

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1½ teaspoons almond extract
• ⅔ cup sour cream
• 2½ tablespoons bourbon or whiskey
• 1/4 tsp kosher salt
• ¼ teaspoon baking soda
• 2 1/6 cups all-purpose flour
• 1½ cups almond flour

For the Bourbon Glaze

• 1 cup confectioners’ sugar
• 3 tablespoons bourbon or whiskey

How the cooking goes

Make Cake

1. Warm the oven to 325°F convection or 350°F conventional. Spray a 9–12 cup bundt pan with cooking spray, dust with flour, tap to coat every surface, then tap out the excess.
2. Whisk together the all-purpose flour, almond flour, salt, and baking soda in a bowl. In a separate bowl, whisk together the sour cream and bourbon. Set both aside.
3. In the bowl of a electric mixer fitted with the paddle attachment, beat the butter and sugar until a thick paste forms. Add the eggs one at a time, scraping the bowl after every two. Add the almond extract with the last egg.
4. With the mixer on low, alternately add the flour mixture and the sour cream mixture, ending with the sour cream. Stop to scrape the bowl as needed. The finished batter should be silky and smooth.
5. Pour the batter into the prepared pan and smooth the top. Bake for 60 to 85 minutes, starting to check at 65 minutes. A skewer inserted into the thickest part should come out with just a few moist crumbs.
6. Cool in the pan for 20 minutes. Loosen the edges with a paring knife, then turn out onto a wire rack and cool until it is no longer warm before glazing.

Make glaze and decorate

1. For the glaze, whisk the bourbon into the confectioners' sugar until it flows freely from the whisk and drips slowly from the edge of a spoon. Pour over the cooled cake. And top with colored sprinkles!

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cakes, open Pumpkin Olive Oil Cake Baked Until the Center Springs Back and Chocolate Angel Food Cake with a Soft Crumb.