Almond Bundt cake, perfect for guests.

This is one WONDERFUL cake. I could have eaten the entire thing. Mind you I didn’t even make this yummy sounding icing, or have the figs but the cake was so good it didn’t need it. Truly. It’s an easy recipe that comes together quickly.

I got this from Kelsey at Happyolks dot com and I encourage you to visit her site and Shaun’s beautiful photos. As you can see, my photos are sadly not my priority. But if you want to see some beauties,  head over there. Warning, bring a napkin!

This would be a great dessert for dinner guests and can be made a day ahead. The coconut oil is just magic in this cake. It almost over powers the almonds (which you know is a sin in my marzipan world) but it is sublime.  Six eggs, totally a winner.

Here’s all you do:

 Almond Bundt Cake with Figs

• 2 cups Gluten Free or AP Flour
• 1 cup Almond Meal
• 3 tsp baking powder
• 1 tsp cinnamon
• pinch of salt
• 6 eggs
• 1 1/2 cups sucunat sugar (I used regular)
• 1 cup melted, lukewarm coconut oil
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup canned light coconut milk
• 2 baskets green figs (optional)

• 2 cups cream cheese
• 1 cup powdered sugar
• 1 tsp vanilla
• juice of 2-3 lemons

• Directions

  Preheat oven to 350′ F. In a medium bowl combine flour, almond meal, baking powder, cinnamon, a salt. Set aside. In a large bowl, lightly beat 6 eggs until just broken up. Add sugar, coconut oil, vanilla, almond extract, and coconut milk one item at a time, mixing lightly between each addition, until combined. Fold in flour mixture to liquid one cup at a time, stirring lightly until just blended. Grease bundt pan with coconut oil or butter, dusting with flour to coat and prevent sticking. Pour in batter slowly and distribute evenly. Bake for 45-55 minutes until it passes the toothpick test. Let the cake cool for 30 minutes before trying to remove.

  Cut fresh figs in quarters or halves, toss with sugar. Set aside. (My version I simply dusted the top of the cake with coconut shavings. You can’t tell from the photo, but it was all this cake needed it was that moist and tasty. I had just picked a bucket of my tomatoes, but I thought the color in the background was lovely. :-)

  For the cream cheese frosting, beat blocks of cream cheese in a stand mixer for 2-3 minutes. As it begins to smooth out, add powdered sugar (I make my own in my blender using turbinado sugar), vanilla, and lemon juice. Beat together. Adjust to taste.