#BUNDTBAKERS ALMOND LAVENDER BUNDT CAKE

While this cake was baking, the house was filled with the most enticing aroma. When working with culinary lavender, it’s best to remember that a little goes a long way. If you use too much it just tastes like perfume.

This month’s theme is Secret Garden, and  I want to give an appreciative shout out to Sue Lau of ~A Palatable Pastime~ for this ingenious and fun theme.  Well done Sue, many thanks.  I really enjoyed this particular theme and had a lot of fun with it.

In my previous home in Southern California, I had an absolutely lovely garden.  I had a huge lavender field in one corner, an English garden filled with all my favorite herbs, and a long side garden filled with flavored and aromatic geraniums; several varieties of mint along my back fence and just one rose bush.  I am not able to have a garden like that here in Arizona and I miss it all, every day.

My point was I loved my garden and harvested mint and herbs on a daily basis.  But my lavender, oh my lavender was not only my cat’s favorite spot, but it was, in my opinion, quite gorgeous.  I had lavender “everything”, sugar, salt, jelly and anything else that was edible lavender. So now, “My Secret Garden” is only in my heart and just a memory.

#BUNDTBAKERS ALMOND LAVENDER BUNDT CAKE
Print Recipe
A very tender, aromatic and unusually flavored cake. I baked it in my rose Bundt pan so there was a bit of very tasty crunch which was a nice surprise. This cake was not difficult, nor did it require a great deal of time to put together. It was well~received with various exclamations of satisfaction and compliments. I will make this again for special occasions or at the request of family. The flavor was a little sophisticated but perfect for special occasions, holidays or everyday as well.
Servings Prep Time
1 Bundt Cake 25 Minutes
Cook Time Passive Time
30 + 30 Minutes approximately 20 Minutes
Servings Prep Time
1 Bundt Cake 25 Minutes
Cook Time Passive Time
30 + 30 Minutes approximately 20 Minutes
#BUNDTBAKERS ALMOND LAVENDER BUNDT CAKE
Print Recipe
A very tender, aromatic and unusually flavored cake. I baked it in my rose Bundt pan so there was a bit of very tasty crunch which was a nice surprise. This cake was not difficult, nor did it require a great deal of time to put together. It was well~received with various exclamations of satisfaction and compliments. I will make this again for special occasions or at the request of family. The flavor was a little sophisticated but perfect for special occasions, holidays or everyday as well.
Servings Prep Time
1 Bundt Cake 25 Minutes
Cook Time Passive Time
30 + 30 Minutes approximately 20 Minutes
Servings Prep Time
1 Bundt Cake 25 Minutes
Cook Time Passive Time
30 + 30 Minutes approximately 20 Minutes
Ingredients
Servings: Bundt Cake
Instructions
The Bundt Cake
  1. Use your favorite cake pan release in a 10 inch bundt cake pan and sprinkle with sugar. Set aside.
  2. Place 1/2 cup sugar, almonds, and 1 teaspoon lavender in a food processor, cover and process until finely ground.
  3. In a large bowl, cream butter and remaining sugar until light and fluffy; beat in processed almond and lavender mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  4. In a small bowl, combine sour cream and half~and~half. Combine the flour, baking soda and salt, sift and add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
  5. Pour into prepared pan. Bake at 300º F for 30 minutes then raise temperature to 325 F for an additional 30~35 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Glaze Drizzle
  1. For drizzle, in a small bowl, make a tisane combining lavender buds and hot water. Cover and let steep for 5 minutes. Strain, discarding lavender buds. {alternate glaze recipe follows directly below}.
  2. In another small bowl, Combine confectioners sugar, the almond extract and enough half~and~half to reach desired consistency. Garnish with additional lavender buds if desired.
Recipe Notes

The Bundt pan was invented in the 1950s by a man named H. David Dalquist. The pan was based on a traditional ceramic dish with a similar ringed shape. Though Dalquist's version was lighter and easier to use than the clunky previous version, sales were disappointing.

Then, in 1966, a woman named Ella Helfrich took second place in the annual Pillsbury Bake-Off with her recipe for Tunnel of Fudge Cake. The walnut-filled, chocolate-glazed cake had a ring of gooey fudge at its center. Eating a slice was reminiscent of indulging in under-baked brownie batter. Helfrich's cake was an overnight sensation. Pillsbury received more than 200,000 requests for the pan she used, and Dalquist's company went into overtime production. Today, more than 50 million Bundt pans have been sold around the world. They come in a multitude of sizes, shapes and specialty cakes.

Instead  of a lavender tisane for the glaze, I added almond extract which gave the cake a mild but tasty addition.  I think the next time I might reduce the amount of lavender because although I loved it this way,  I felt one more lavender bud might just be too much.  At 3 teaspoons of lavender, I felt it put the cake just at the borderline.  I would make it exactly the same as well depending on my guests tastes.  This would be a fine addition to any tea. 💜

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BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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15 thoughts on “#BUNDTBAKERS ALMOND LAVENDER BUNDT CAKE”

  1. I am just in love with lavender in cake. It adds such a beautiful note to the cake. This sounds and looks marvelous! I would love to share a slice with you ^_^

    Toodles,
    Tammy

  2. How lucky of you to have enjoyed such a garden. I’ve been for so long wanting to bake with lavender but unfortunately it isn’t available here. Your cake would be perfect with an afternoon cup of tea.

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