Ingredients
Method
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, ensuring it’s well coated to prevent sticking.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 4-5 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the almond and vanilla extracts until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing gently until just combined.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Sprinkle the sliced almonds evenly over the top of the batter.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. If desired, dust the cooled cake with powdered sugar for an extra touch of sweetness.
Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12 slices