This almond-flour Bundt cake absorbs a warm butter-and-vanilla syrup through holes poked after baking. It yields 12 servings.
Ingredients
Cake
- 2 cups (230 g) packed almond flour
- 1/2 cup (115 g) leveled sour cream
- 1/2 cup (100 g) butter, melted
- 3 eggs
- 2/3 cup (120 g) sugar substitute
- 1 teaspoon baking powder
- 1 teaspoon vanilla
Syrup
- 1/4 cup (50 g) butter
- 1/3 cup (60 g) sugar substitute
- 1 tablespoon vanilla
- 2 tablespoons water
Method
- Whisk all cake ingredients together. Pour into a greased or floured Bundt pan.
- Bake at 350°F (175°C) for 35 minutes.
- Meanwhile melt the syrup butter over medium heat. Whisk in sweetener, vanilla, and water until dissolved.
- Poke holes into the baked cake while it remains in the pan. Pour over syrup, swirling so it enters the holes.
- Cool for 1 hour, then invert onto a plate and serve.
