A Tradition in Family Baking

Almond Yeast Cake

Almond Yeast Cake
Not a cake, not a yeast coffeecake, but an interesting version of the familiar old world Kugelhopf.

This recipe makes 1 cake
  • 1 pkg (2-layer size) Yellow cake mix
  • 2+1/4 tsp Active Dry Yeast
  • ¾ cup Water
  • ½ cup Butter or margarine, melted
  • 4 Eggs
  • 1 tsp Almond extract
  • 1 cup (3 oz.) Ground almonds
  1. Generously grease and lightly flour a 10-inch Bundt pan; set aside. In large mixer bowl, combine cake mix, yeast, water (120-130°F), butter, eggs and almond extract. Blend and beat as directed on package. Add ground almonds; mix well. Pour into prepared pan. Cover and let rise in warm place for 30 minutes. Bake at 350°F for 45 to 50 minutes until toothpick inserted in center comes out clean. Cool 10 minutes; invert to remove from pan. Serve warm or cold. If desired, sprinkle with powdered sugar.

  2. Baker's Tip: If ground almonds are unavailable, grind a 3-oz. package whole almonds in a blender.

  3. You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

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