Equipment
- 10 Inch Bundt Pan
- Oven
- 2 Large Mixing Bowls
- Electric Mixer
- Rubber Spatula
- Cooling Rack
Ingredients
- 1 cup Butter softened
- 1 2/3 cup Sugar divided
- 2 tsp Almond extract
- 5 Large eggs separated
- 1 3/4 cups Unsifted all-purpose flour
- 1/2 cup Whole milk
- 1/2 cup Slivered almonds
- 2 cups Guittard Choc-Au-Lait Gourmet White Baking Chips
Instructions
- Adjust rack so center of cake will be at center of oven. Preheat oven to 350ºF.
- Generously grease and flour 10-inch tube pan with removable bottom.
- Cream butter and 1 1/3 cup sugar in large bowl until very light and fluffy.
- Beat in almond extract then egg yolks, one at a time.
- Add flour and milk alternately in 3 additions, beginning and ending with flour and beating after each addition just until combined.
- Beat egg whites in clean bowl with clean beaters until foamy.
- Gradually add remaining 1/3 cup sugar, beating until soft peaks form.
- Gently fold into batter.
- Turn into prepared pan.
- Evenly sprinkle almonds and vanilla milk chips over top of batter.
- Bake 60-65 minutes or until toothpick inserted in center comes out clean.
- Let stand 10 minutes.
- Loosen cake from sides of pan with a small spatula or knife. Turn out onto cooling rack.
- Cool before cutting.