Ingredients

How to make it

  • Preheat oven to 350°F (175°C). Using a pastry brush or kitchen towel, lightly coat a 10" tube pan with melted butter.
  • Sift together flour and salt in a medium bowl. Set aside.
  • In a stand mixer with the paddle attachment, or with an electric beater, cream together the softened butter, cream cheese and sugar on medium-high speed until light and fluffy. This will take about 5 minutes, being sure to scrape down the sides of the bowl periodically. Add the eggs, one at a time, scraping down the sides again and beating well after each addition. Beat in vanilla and almond extracts.
  • With the mixer on low, add the flour in two additions, alternating with the milk. Mix until just combined. With the mixer still on low (or with a rubber spatula), stir in the white chocolate. Pour the batter into the prepared pan, mounding the edges up slightly and leaving a bit of a furrow through the middle. Hit the pan against the counter to remove any trapped air bubbles.
  • While cake is baking, combine the water, sugar and almond extract in a small saucepan over low heat. Cook until the sugar is dissolved and the syrup becomes thick.
  • The cakes should be done after 75-85 minutes, until a cake tester inserted in the centre comes out clean and the top is golden brown. Allow to cool in pan, on a wire rack, for 10 minutes.
  • Turn the cake out onto the rack (see note) and, use a pastry brush to coat the cake entirely with the syrup. Allow to cool completely.

Reviews & Comments 2

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  • grandmamc50 5 years ago
    yes, the recipe only calls for 3 tablespoons milk, is that the right amount, also it mentions of combinine water, sugar & almond in saucepan over low heat, there is NO mentioning in recipe of how much for this syrup????
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  • magali777 6 years ago
    I think this is a very good recipe, thanks
    Was this review helpful? Yes Flag

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