Description
This Almond Amaretto Bundt Cake is a moist, flavorful dessert combining the nutty essence of almond extract and the sweet, warm notes of amaretto liqueur. Topped with a rich almond icing and optional sliced almonds, this cake is perfect for special occasions or a delightful treat any day.
Ingredients
Scale
Amaretto Cake:
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar
- 3/4 cup (173g) sour cream
- 2 tsp almond extract
- 4 large eggs
- 2 1/2 cups (325g) all purpose flour
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (180ml) milk
- 1/4 cup (60ml) amaretto
Almond Icing:
- 2 tbsp (28g) salted butter
- 1/3 cup (69g) sugar
- 1/2 cup (120ml) heavy whipping cream
- 1/2 tsp almond extract
- 2 tsp honey
- 1 1/4 – 2 cups (144g-230g) powdered sugar, sifted
- Sliced almonds, optional
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (176°C) and grease a 10-14 cup bundt pan with non-stick baking spray to ensure easy cake removal.
- Cream Butter and Sugar: In a large mixing bowl, cream the room temperature butter and sugar together for 3-4 minutes until light and fluffy, which is crucial for a tender crumb.
- Add Sour Cream and Almond Extract: Mix in the sour cream and almond extract until the mixture is well combined, adding moisture and nutty flavor.
- Incorporate Eggs: Add the eggs one at a time, beating just until incorporated after each, scraping down the bowl to mix evenly.
- Combine Dry Ingredients and Liquids: In a separate bowl, whisk together flour, baking soda, and salt. In a measuring cup, combine milk and amaretto.
- Mix Batter: Add half the dry ingredients to the wet mixture and mix thoroughly. Then add the milk and amaretto mixture and mix. Finally, add remaining dry ingredients and mix until smooth, scraping the bowl sides as needed.
- Bake: Pour batter into the prepared bundt pan and bake for 38-42 minutes. Check doneness with a toothpick inserted in the center; it should come out with a few crumbs attached.
- Cool Cake: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Make Icing: In a small saucepan, combine butter, sugar, heavy cream, almond extract, and honey. Heat on low until sugar dissolves, then increase to medium and boil for 3 minutes, stirring occasionally.
- Prepare Icing Consistency: Remove from heat and whisk in 1 1/4 cups powdered sugar. Allow to cool and thicken slightly. Adjust thickness by adding water or more powdered sugar as needed.
- Glaze Cake: While the icing is still warm and pourable, drizzle it over the cooled cake, allowing it to cascade decoratively.
- Garnish: Optionally, sprinkle sliced almonds on top to enhance texture and almond flavor.
Notes
- Ensure butter is at room temperature for optimal creaming.
- Do not overmix the batter once dry ingredients are added to maintain cake tenderness.
- Adjust icing thickness carefully to achieve the perfect drizzle.
- Sliced almonds on top add a nice crunch and visual appeal but can be omitted if preferred.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
