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This Mardi Gras King Bundt Cake is an almond pound cake baked in a crown bundt pan and then topped with a Bourbon glaze. It is soft, moist and tender with the perfect crumb!
This Mardi Gras King Bundt Cake is my version of the King Cake. It is easier and PHENOMENAL. The flavor is absolute perfection! In fact, my husband said, “This cake is amazing! It should be in every grocery store, everywhere. Everyone needs to try this cake!”
That is a whole lot of enthusiasm over a cake. Blame it on the alcohol…just kidding blame it on the perfect pound cake texture married with almond and whiskey.
The perfect almond flavor comes from a combination of almond flour and almond extract. Because the cake is for Mardi Gras, there is Bourbon in the batter and bourbon whiskey in the glaze and the crown cake is topped with the trio of purple, yellow and green. All that is missing for this Mardi Gras King Bundt Cake is the little baby baked inside!
Full disclosure: I didn’t actually measure the whiskey in the glaze. I just took a cup of confectioner’s sugar and starting pouring it up. Because it’s a party and it’s not that serious.
Mardi Gras King Bundt Cake
Ingredients
For the Cake:
- 226 g Butter
- 520 g Sugar
- 200 g Eggs
- 1 ½ teaspoon Almond Extract
- 150 g Sour Cream
- 40 g Bourbon or any whiskey
- 3 g Kosher salt
- ¼ teaspoon Baking soda
- 270 g All Purpose Flour
- 170 g Almond Flour meal
For the Glaze:
- 110 g Confectioner’s Sugar
- 3 Tablespoon Bourbon or whiskey
Instructions
- Preheat oven to 325°F convection.
- Prep your Pan: I sprayed my pan with cooking spray and then floured it. Tap the flour around until every inch is covered. Tap out the extra flour onto a piece of parchment on the counter. You should be left with a perfectly floured pan.
- Whisk together flour, almond flour, salt and baking soda. Set aside.
- Whisk together the sour cream and brandy.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar just until a thick paste forms. Beat in the eggs one at a time, scraping down the sides of the bowl after every two eggs or so. Add the almond extract with the last egg
- Switch the mixer to low and then alternately add the flour and sour cream mixture. I don’t wait until all the flour has incorporated until I add the next batch. I just keep adding with two hands. Pro-style. I do stop the mixer to add the last of the sour cream mixture because I like to scrape it all out with a rubber spatula.
- You should have a silky, smooth batter.
- Pour into prepared pan and smooth the top.
- Bake in preheated oven until a cake tester comes out with a few clinging crumbs. This will take about 60-85 minutes depending on your oven. Mine baked for 70 minutes. If you overbake it will be dry. Even that much butter, sugar and sour cream can’t over compensate for overbaking. Just sayin’.
- Let her COOL 20 minutes and then loosen the edges with a paring knife and then turn it out onto a rack. Allow to cool completely.
- Dust with powdered sugar, drowned in glaze or just slice it right up!
- To make the glaze whisk the whiskey into the confectioner’s sugar until it flows freely from the whisk. Add more whiskey to thin it out or, if you get a little heavy handed with the booze {oops!}, then just add more sugar until the perfect consistency is achieved
Video
Notes
Nutrition
