Almond Bundt Cake with Raspberry Filling

Almond Cake:

• 2 1/4 cups flour
• 1/2 tsp baking soda
• 3/4 tsp salt
• 3/4 cup unsalted butter, softened
• 2 1/4 cups sugar
• 6 eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 cup plain yogurt

Raspberry Filling:

• 1/2 cup seedless raspberry jam
• 1/2 cup batter

Almond Glaze:

• 2 cups confectioner’s sugar, sifted
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1-2 Tbsp milk

Preheat oven to 350°F. Prepare Kaleidoscope Bundt Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan.

Cake:

In a medium bowl, whisk flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer, cream the softened butter and  sugar on medium speed until light and fluffy. Add eggs, one at a time, mixing well after each addition. After eggs are all incorporated, scrap down bowl and add vanilla extract and almond extract.

On low speed, beginning and ending with flour mixture, mix in flour alternating with the plain yogurt mixture into the butter and sugar mixture until just incorporated. Reserve 1/2 cup for filling.

Filling:

In a small bowl, mix reserved cake batter with raspberry jam.

Fill prepared pan with almond cake batter, filling about half of the pan. Spoon raspberry jam filling over the batter in a ring, careful to not let filling touch the sides of the pan. You can also use a piping bag to pipe into center of batter. Cover with more almond cake batter filling NO MORE THAN 3/4 full, then tap pan gently on a towel covered counter to settle batter and remove air bubbles. Bake 55-60 minutes or until tester comes out clean. Cool cake in pan for 10 minutes, then invert onto cooling rack to finish cooling.

Serving:

While cake cools, prepare glaze. In a small bowl, whisk all glaze ingredients except milk until smooth. Start by adding 1 Tbsp of milk and mix until smooth. Add 1 tsp of milk at a time until desired consistency is reached. For a thinner glaze, use full 2 Tbsp of milk. Adjust as necessary! Once ready to serve, pour glaze over cooled cake, slice and enjoy!

Note- Alternative Filling Option:

To achieve more of a jelly donut inspired cake, omit the raspberry jam filling by baking all the almond cake batter. While cake is baking, fill a piping bag or syringe with ½ cup raspberry jam. Once the cake is removed from the oven, use a skewer or straw to create holes 2-3 inches deep in the cake. Using the piping bag or syringe, inject the raspberry jam into the holes you have created and allow the jam to soak into the cake as it cools for 10 minutes. Invert onto a cooling rack and allow to cool completely.