Kahlúa Caramel Almond Bundt Cake

You’re not sick of cake yet are you?

Good, ’cause um, I don’t know if I could be friends with someone capable of feeling that way. I saw a quote on pinterest the other day that said “a party without cake is just a meeting.” and I have to say that’s so true. Everybody comes for the cake.

Cake is where it’s at, it’s my jam and my bbff (baked best friend forever). How do you feel about bundt cake though? And no, in case you have the same hearing problems as my brothers, I did not say butt cake thank you very much. Honestly, sometimes I worry about them. It’ll be miraculous if Brock makes it to his life expectancy…jk (mostly).

I have to confess that I’ve had this really nifty silicone bundt pan for a while, but I rarely use it because I’ve had more than one cake refuse to finish baking on me and I may or may not have given up for a while. Plus, I sort of let the pan get buried in all the kitchen items I forget to use.

Good news though, I found it the other day and realized that I was going to make it work for me. I tend to be a bit of a stubborn person, or maybe you could look at it as being incredibly persistent. Either way, there are just times when I am set on making something work, you know what I mean? A perfectly good bundt pan should not sit unused when there is cake to be made. I realized that it kept coming down to my impatience and I just needed to chill and let the cake finish baking. I think that’s been my problem in the past.

This cake is one that I know I’ll be making again. Almond is one of my favorite flavors to add to baked goods, it might even rival chocolate (shhh, don’t tell the chocoholics!), and the Kahlúa caramel is the best! I added some to the batter, then poured some on the cake when it was still warm, and then made an icing out of it and poured that on too. Clearly I’m still on that caramel kick I was telling you about recently.  But it’s November, and what’s November without a little, ok a LOT, of caramely goodness?



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