Bear Claw Bundt Cake!

HAPPY NATIONAL BUNDT DAY!

Mary from The Food Librarian has embarked on a delicious journey where she made a bundt cake every day for 30 days leading up to National Bundt Day! This is the second year she’s completed this, and this year she invited the blogosphere to bake a bundt as well. Needless to say, after seeing 30 days of bundts, I’ve caught bundt cake fever, not unlike Bieber-fever!

I actually made two bundt cakes in honor of today. A couple of days ago I posted a pear walnut bundt cake. However, today’s celebration bundt is a rendition on an almond bundt cake. Chunklet’s mother is a huge fan of bear claws, so she suggested I incorporate some of those elements into an almond bundt. Hence, the bear claw bundt cake! A huge thanks goes out to my sister for her help and suggestions!

Thank you, Chunklet's mom!

This slice is for you!

This is a simple cake batter to make, but since I have no food processor, I had to get crafty in order to grind the almonds. I just used my espresso bean grinder! If you have to do the same, just make sure to grind the almonds with a bit of sugar to avoid sticking and clumping. I also incorporated a whole box of almond paste, just for that added bear claw taste. I shredded half the tube with a cheese grater then broke up the other half into larger bits with my hands. This cake was fluffier than most of the cakes I’ve made. I’ll definitely be making this again, perhaps when Chunklet visits Chicago for Christmas! I hope you like my take on this favorite pastry! HAPPY NATIONAL BUNDT DAY!

BEAR CLAW BUNDT CAKE
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. ground almonds

1 c. butter, softened
1 & 1/2 c. sugar
1 7-oz. tube almond paste
4 eggs
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla extract
1 c. milk

3 oz. cream cheese, softened
3 tbsp. powdered sugar
3 tbsp. milk
1/4 tsp. vanilla extract
1/2 tsp. almond extract
Sliced almonds for garnish

Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan. Whisk together the flour, baking powder, salt and ground almonds. Set aside.

In a large bowl, cream together the butter, sugar, and shredded/broken bits of almond paste until light and fluffy. Don’t worry if the almond paste does not break down completely. It will melt as the cake bakes. Beat in the eggs one at a time, then stir in the almond and vanilla extracts. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. The batter should be a light, pillowy consistency. Pour batter into prepared pan.

Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine cream cheese, powdered sugar, milk, vanilla extract and almond extract till liquid enough to coat but not too runny. Drizzle glaze on the cake and garnish with sliced almonds before the glaze sets.