Brown Sugar-Nut Bundt Cake

Brown Sugar-Nut Bundt Cake (Adapted from Dorie Greenspan)

2 cups all purpose flour
3/4 cup ground almonds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons (1 cup or 2 sticks) unsalted butter, softened
2 cups packed brown sugar
3 large eggs, at room temperature
1 1/4 teaspoons vanilla
1/4 teaspoon almond extract
1 cup buttermilk, at room temperature
1 cup chopped almonds, toasted
confectioners' sugar, for dusting

Preheat the oven to 350 degrees.

In a medium bowl, whisk together the flour, ground almonds, baking powder, baking soda and salt.

In a large mixing bowl, beat together butter and brown sugar until light and fluffy, scraping down the sides as needed. Beat in the eggs, one at a time, mixing for 1 minute after each. Mix in vanilla and almond extract. Alternately mix in the flour mixture and buttermilk, beginning and ending with the dry ingredients, mixing just until combined. Fold in toasted nuts.

Scoop mixture into a 12-cup bundt pan coated with a nonstick spray that has flour included (like Baker's Joy or Pam with Flour), smoothing the top once all the batter is in. Place into the oven and bake until a wooden skewer placed into the center of the cake comes out mostly clean with a few moist crumbs attached.

Be sure to check on the cake early - if it looks like it happens to be browning too fast, tent the top loosely with foil. Remove from the oven and allow to cool in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely. Dust with confectioners' sugar just before serving.

Makes about 12 to 16 servings.

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