Quick and dirty notes:
Used this recipe: http://allrecipes.com/Recipe/Glazed-Almond-Bundt-Cake/Detail.aspx
Put in closer to 3 tsp of almond extract and 1.5 tsp of vanilla extract.
As per usual, used salted butter and omitted the added salt.
The batter didn't seem to have as much volume as I remembered bundt cakes having, but it's been a while and it expanded enough to fill the pan to a decent extent.
Baked for 60 minutes (on a low rack of the oven.) My oven miraculously stayed very close to 350 the entire time! It could have taken a tad less time but definitely not more, and it wasn't burned.
It was good but I feel like it could use more almond flavor somehow, maybe with a little less sweetness.
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