Ingredients
Scale
- 2 stick unsalted butter, softened
- 2 c. sugar
- 4 large eggs, room temperature
- 1/2 c. sour cream
- 2 tsp. vanilla extract
- 1/4 tsp. almond extract
- 3 c. cake flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 c. buttermilk, room temperature
- 1/8 c. sugar
- 1/4 c. sweetened coconut
- GLAZE
- 3 tbsp. melted butter
- 2 tbsp. heavy cream
- 3 c. powdered sugar
- 1/4 tsp. almond extract
- pinch of salt
Instructions
- Preheat oven to 350 Degrees
- In a large bowl, blend the butter until creamy and add the sugar to blend until light and fluffy. Now, add the eggs one at a time making sure each egg is well incorporated scraping down the sides of the bowl after each egg. The mixture should be light and airy. Blend the sour cream and vanilla and almond extract.
- Add the baking powder and baking soda; flour a cup at a time while interchangeably adding the buttermilk. Take an angel food cake bundt (or a regular bundt cake pan) and spray with baking spray. At the bottom of the pan sprinkle with the sugar and roll the sugar around in
pan so it can be evenly distributed on the bottom of the pan. Sprinkle the coconut around the bottom of the pan. Pour the batterin the pan on top of the coconut and place on top of baking sheet and then inside of the oven for 50-60 minutes. - Once finished, allow
to cool before removing from the pan. - To make the glaze: Add the melted butter, cream, and extract in a bowl
.Slowly whisk the powdered sugar, add a pinch of salt, and pour on top of the cake and allow to set before serving.
- Category: Dessert