A buttery crumb and crackly crust makes this showstopping cake incredibly hard to resist.
Ingredients
2 sticks (8 ounces) unsalted butter, at room temperature
4 large eggs, at room temperature
1/4 cup sour cream, at room temperature
1 cup buttermilk, at room temperature, divided
1 tablespoon unsalted butter, melted
3 cups plus 1 tablespoon cake flour, divided
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups granulated sugar
1 teaspoon kosher salt
1 tablespoon vanilla extract
1/2 teaspoon almond extract
2 cups powdered sugar, plus more as needed
3 tablespoons milk, plus more as needed
1 teaspoon vanilla extract
1 pinch kosher salt
1/4 cup toasted sweetened shaved or shredded coconut
1/4 cup toasted sliced almonds
Instructions
Heat the oven to 350℉. Whisk 1 tablespoon melted unsalted butter and 1 tablespoon of the cake flour together in a small bowl until a smooth paste forms. Brush a 12- to 16-cup Bundt cake pan with all of the paste, making sure to brush the tube. Sprinkle 2 tablespoons granulated sugar into the pan and rotate the pan until the interior is evenly coated; tap out any excess sugar.
Whisk the remaining 3 cups cake flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda together in a large bowl.
Beat 2 sticks room temperature unsalted butter, 2 cups granulated sugar, and 1 teaspoon kosher salt together in a stand mixer with the paddle attachment on medium-high speed until very light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl as needed.
Beat in 4 room temperature large eggs, one at a time, beating well after each addition. Beat in 1/4 cup room temperature sour cream, 1 tablespoon vanilla extract, and 1/2 teaspoon almond extract until combined. Scrape down the bowl again.
Reduce the speed to low. Beat in about 1 cup of flour mixture until just combined. Beat in 1/2 cup of the room temperature buttermilk until just combined. Repeat beating in another 1 cup flour mixture, then the remaining 1/2 cup buttermilk, and finally the remaining flour mixture just until combined and no dry streaks remain.
Transfer to the Bundt pan. Tap the bottom of the pan against the counter a few times to even out the batter and remove any air bubbles.
Bake until the cake is deep golden-brown, springs back lightly when pressed, and a tester inserted into the center comes out clean, 45 to 60 minutes.
Place the Bundt pan on a wire rack and let cool for 10 minutes. Flip the cake out onto the rack, serving plate, or cake stand, and let cool completely, about 2 hours more.
Whisk 2 cups powdered sugar, 3 tablespoons milk, 1 teaspoon vanilla extract, and 1 pinch kosher salt together in a medium bowl until smooth. If the glaze is too thick, whisk in more milk 1 teaspoon at a time until thick but still pourable. If the glaze is too thin, whisk more powdered sugar 1 tablespoon at a time.
Spoon the glaze evenly over the cake, allowing it to drip down the sides. Immediately sprinkle with 1/4 cup toasted sweetened shaved coconut and 1/4 cup toasted sliced almonds. Let sit until the glaze sets, about 20 minutes, before slicing and serving.
