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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
Yellow cake mix1 pkg (2-layer size)
Active Dry Yeast2+1/4 tsp
Water3/4 cup
Butter or margarine, melted1/2 cup
Almond extract1 tsp
Ground almonds1 cup (3 oz.)

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.


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



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 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.


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