Nutty Marzipan Bundt Cake

I found a version of this Nutty Marzipan Bundt cake in a German cooking magazine. Then I turned it on its head.  I cannot help myself, I am a compulsive recipe molester. Therefore, I added extra embellishments and then more after that. I don’t know who is nuttier, me or this cake.

The original recipe is for the cake only. Firstly,  I added more marzipan than the recipe called for. Because. Marzipan. What kind of monster does not like extra marzipan in their desserts? Secondly, the original has the finished cake lightly dusted with powdered sugar.

Nice but um no. Not for my Nutty Marzipan Bundt Cake. No sir. I created a glaze with yikes, heavy cream, and powdered sugar.

To add even more oompf, I threw in some pure almond extract. The glaze icing itself is delicious. Patting myself on the back here. Thirdly, I still couldn’t leave it at that so I caramelized some nuts and arranged them on top of the cake.

It sounds like a lot of work but it really didn’t take much time to throw this Nutty Marzipan Bundt Cake together. You won’t be sorry.

One of the items always packed in my suitcase on a return trip from Germany is packages of marzipan I buy in the supermarket. It is worth it because marzipan is so much more inexpensive there and readily available in every supermarket.

In a pinch, I make my own marzipan which is easy to do. You will find my recipe in this post. However, I find I have to stick it in the freezer for a bit to harden up if I want to add pieces to a recipe.

Tips for making this Nutty Marzipan Bundt Cake:

• Don’t skip toasting the nuts before adding them to the batter. This definitely adds extra flavor.
• Go nutty – This recipe includes walnuts, almonds, and hazelnuts. However, use as many different varieties as you like or swap these out for your favorites.
• You don’t have to use heavy cream in the glaze. You can use water, milk, light cream, or half and half. It’s up to you. I had leftover heavy cream in the refrigerator to use up so I went there.
• Skip the caramelized nut topping if you are short on time, nuts, or patience. They only take a few minutes to make. However, if this is too extra for you, forgo them.
• The Nutty Marzipan Bundt cake has a brown sugar cake base. The batter will be extremely dense but do not let that throw you. Just be careful to watch your baking time. Every oven is different. Therefore, I recommend you check the cake at the 30-minute mark. If a knife is inserted into the cake and comes out clean. Remove it from the oven.

Print

Nutty Brown Sugar Bundt Cake with Almond Glaze Topped with Caramelized Nuts

Course Dessert

Cuisine German

Keyword bundt cake, marzipan cake, nut cake

Prep Time 35 minutes

Cook Time 45 minutes

Servings 8

Ingredients

• Cake:
• 1/2 cup raw hazelnuts
• 1/2 cup blanched almonds
• 2/3 cup raw walnut pieces
• 3 cups flour
• 2 teaspoon baking powder
• 1 cup butter room temp
• 1+ 1/4 cups brown sugar
• 5 eggs
• 7 oz marzipan cut into pieces
• 1 teaspoon pure almond extract
• 1 teaspoon pure vanilla extract
• Juice and zest of one lemon
• Topping:
• 1 tablespoon butter
• 1/4 sugar
• 1/4 cup raw hazelnuts
• 1/4 cup blanched almonds
• 1/4 cup raw walnut pieces
• Glaze:
• 1 cup powdered sugar
• 6-7 tablespoons heavy cream
• 1 teaspoon almond extract

Instructions

1. Cake:

2. Toast the nuts for the cake in a naked skillet. Set aside to cool completely. When cooled roughly chop them.

3. Whisk together the flour and baking powder. Set aside.

4. Preheat the oven to 350 F. Grease and flour a bundt pan.

5. Beat the butter and sugar together until creamy. About 3 minutes.

6. Add the eggs one at a time, making sure each is incorporated before adding the next.

7. Beat in the extracts, then the marzipan.

8. Add the lemon juice and zest.

9. Turn the mixer down to low and beat in the dry ingredients 1/3 at a time.

10. Fold in the toasted nuts.

11. Transfer the batter to the prepared baking pan and bake for 45 minutes or until a knife inserted in the middle comes out clean.

12. Let can cool in the pan.

13. Removing & transfer to a baking rack fitted over a baking sheet lined with parchment paper.

14. Topping:

15. Melt the butter and sugar together in a non-stick skillet.

16. Add the nuts, sugar & butter to a non-stick skillet over medium heat.

17. Stir until sugar is dissolved and nuts caramelize.

18. Remove from heat and let cool.

19. Glaze:

20. Whisk the sugar, extract and liquid together.

21. Add the liquid one tablespoon at a time until the glaze becomes a pourable consistency.

22. Assemble the cake:

23. Pour the glaze over the top of the cake.

24. Sprinkle the caramelized nuts on top.

25. When the glaze has hardened, carefully transfer the cake to a serving platter.

26. Cut & serve.

More Beautiful Bundts:

Spinach Lemon Sunflower Bundt Cake

Apple chestnut Bundt Cake with Calvados Glaze

Chocolate Red Wine Gugelhupf

AmeisenKuchen or “Ant Cake”

Blueberry Brown Sugar Buckwheat Gugelhupf