The almond paste layer of this bundt cake apparently rises to the top (which will be the bottom of the cake once inverted) during baking, and is slightly visible as a denser, moister band. It has an intense, very pleasing burst of almond flavor. Next time I'm adding one drop of yellow and one drop of red food color to the almond filling so I can track it!
Preheat oven to 325 °F.
Prepare bundt pan by spraying with nonstick coating with flour (Pam® or other brand), or butter and flour.
Cream together almond paste, butter, and one egg using stand mixer at medium-high speed for about 3 minutes. Scrape down bowl as needed.
Add vanilla, orange peel, and second egg, mixing on medium speed until combined.
In a small bowl, mix flour, baking powder, and salt.
Add flour mixture to stand mixer bowl and beat on low until combined, scraping down sides of mixer bowl as needed. Set aside.
In second stand mixer bowl, cream together butter and cream cheese on medium-high speed, scraping bowl down to ensure a homogeneous mixture (cream cheese tends to settle to bottom of bowl).
Add sugar, eggs, and egg yolks and continue mixing at medium-high speed until blended.
Add flour, cornstarch, and salt, mixing for about 1 minute on medium-low speed.
Pour half of cake batter into bundt pan. If using silicone pan, place on cookie sheet before filling.
Add almond filling to bundt pan.
Pour remaining cake batter into bundt pan.
Bake for 60-90 minutes, or until toothpick stuck in center comes out almost clean. Depending on your oven, it may take another 10-20 minutes. Once you hit the 60 minute mark, check with toothpick every 10 minutes to prevent over-baking.
Remove bundt pan to wire rack and allow to cool for 10-15 minutes.
Place upside-down cake plate over bundt pan and carefully invert cake onto plate. If the cake does not release easily, place upright on wire rack and loosen edges using a thin, sharp knife, then invert onto cake plate. Return plate to wire cooling rack.
Cool cake until just slightly warm (about 30 minutes). Prepare glaze while cake is cooling.
In a small bowl, combine 1/2 cup powdered sugar, 1/2 tsp vanilla extract, and 2 tbsp milk to make a thin, translucent glaze. If too thick, thin with warm water.
Drizzle about half of the thin glaze over cake.
Sprinkle with all of the sliced almonds.
Add 1/2 cup powdered sugar to remaining first glaze. The second glaze should be much thicker than the first, with a more opaque appearance. If too thin, add more powdered sugar.
Drizzle over top of cake, making sure to glaze over the sliced almonds.
Allow cake to cool completely, then cover with a bundt keeper (a domed microwave plate cover with the vent closed also works).
Serve with cherry vanilla ice cream – there’s something about the almond/cherry flavor combination that is absolutely delightful.
This cake keeps well – this one was stored covered on the counter and lasted almost a week before it started getting a little too crunchy around the edges.
©2018 Warrior Woman's Kitchen