(If you're baking in a dark-interior pan, start checking at 45 minutes.) If the cake appears to be browning too quickly, tent it with foil for the final 15 minutes of baking. Scoop the batter into the prepared pan, smoothing the top with a spatula.īake the cake for 50 to 60 minutes, until it's starting to brown, appears set on top, and a toothpick or long skewer inserted into the center comes out clean. Thoroughly grease a 10- to 12-cup Bundt pan, using non-stick vegetable oil spray or shortening (not butter butter tends to increase sticking). Scrape the sides and bottom of the bowl, then beat until the batter is smooth and fluffy, about 20 to 30 seconds at medium-high speed. Mix in another third of the flour, then the remaining milk. Continue in this fashion with the fifth and sixth eggs, alternating the addition of the egg with 2 tablespoons of the flour from the recipe.Īdd the vanilla (or vanilla bean paste) and almond extract to the milk.Īdd one-third of the remaining flour to the batter, beating gently to combine. Add the fourth egg, mix until absorbed, then mix in another 2 tablespoons of flour. Wait until each egg is absorbed into the mixture before adding the next.Īdd 2 tablespoons of the measured flour to the bowl after the third egg, and mix until combined.
With the mixer running at medium speed, add the first three eggs to the butter/sugar mixture one at a time.
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