Description
This Almond Amaretto Bundt Cake is a tender, moist cake infused with almond extract and a splash of amaretto liqueur, topped with a rich almond-flavored icing and optional sliced almonds for added crunch. Perfect for celebrations or an indulgent treat, this cake combines buttery, nutty flavors with a luscious glaze that enhances every bite.
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 and Prepare Pan: Preheat your oven to 350°F (176°C). Generously spray a 10-14 cup bundt pan with non-stick baking spray to ensure easy release of the cake.
- Cream Butter and Sugar: In a large mixing bowl, beat the room-temperature butter and sugar together for 3-4 minutes until the mixture is light in color and fluffy. This step is crucial for a tender, airy cake.
- Add Sour Cream and Almond Extract: Mix in the sour cream and almond extract until the batter is smooth and well combined.
- Incorporate Eggs: Add the eggs one at a time, mixing gently after each addition. Scrape down the sides of the bowl to ensure even mixing and incorporation of all ingredients.
- Prepare Dry Ingredients and Liquids: In a separate bowl, whisk together the flour, baking soda, and salt. In a small measuring cup, combine the milk and amaretto liqueur.
- Combine Batter Components: Add half of the dry ingredients to the batter and mix thoroughly. Then pour in the milk and amaretto mixture and blend well. Finally, add the remaining dry ingredients and mix until fully incorporated, scraping the bowl as needed.
- Bake the Cake: Pour the batter into the prepared bundt pan. Bake for 38-42 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the Cake: After baking, allow the cake to cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
- Make the Almond Icing: In a small saucepan, combine the butter, sugar, heavy cream, almond extract, and honey. Heat on low until the sugar dissolves, then increase to medium heat and bring the mixture to a boil. Boil for 3 minutes while stirring occasionally.
- Finish the Icing: Remove the saucepan from heat and immediately pour the hot mixture into a heatproof bowl. Whisk in 1 1/4 cups of sifted powdered sugar until smooth and thickened. Adjust consistency by adding more powdered sugar if too thin or a touch of water if too thick.
- Glaze the Cake: While the icing is still warm and pourable, drizzle it evenly over the cooled cake. Optionally, sprinkle sliced almonds on top for added texture and visual appeal.
Notes
- Ensure the butter is softened to room temperature before creaming to get a fluffy batter.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- The amaretto liqueur adds a subtle almond flavor but can be substituted with almond extract for a non-alcoholic version.
- Let the cake cool completely before adding the icing to prevent it from melting off.
- The consistency of the icing can be adjusted to a drizzle or thicker glaze based on your preference.
- Sliced almonds are optional but add a lovely crunch and decoration to the finished cake.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 380
- Sugar: 32g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
