If you’re craving a dessert that feels like a warm hug in cake form, the Amaretto Almond Bundt Cake with Almond Glaze and Sliced Almond Decoration Recipe is exactly what you need. This luscious bundt cake perfectly balances the rich, nutty flavors of almond and amaretto with a moist, tender crumb, all topped with a glossy almond glaze and a delicate sprinkle of sliced almonds. Whether you’re serving it for a special occasion or simply indulging yourself on a cozy afternoon, this cake is sure to become a beloved treat everyone will ask for again and again.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and the secret to nailing the perfect texture and flavor in this cake. Each element plays a crucial role — from the creamy butter creating richness to the almond extract and amaretto deepening that irresistible nuttiness.
- 3/4 cup unsalted butter, room temperature: Softened but not melted for easy creaming and tender crumb.
- 1 1/2 cups sugar: Sweetens the batter and helps create that perfect golden crust.
- 3/4 cup sour cream: Adds moisture and a slight tang that balances sweetness beautifully.
- 2 tsp almond extract: Intensifies the almond flavor to make it unmistakably delicious.
- 4 large eggs: Provide structure and richness while helping the cake rise.
- 2 1/2 cups all-purpose flour: The sturdy base that holds everything together.
- 1 1/4 tsp baking soda: The leavening agent that gives the cake a light, airy texture.
- 1/2 tsp salt: Enhances all the flavors and balances the sweetness.
- 3/4 cup milk: Moistens the batter and blends with amaretto for added depth.
- 1/4 cup amaretto: Infuses the cake with its signature almond liqueur warmth.
- 2 tbsp salted butter: For the almond glaze, delivering creamy richness.
- 1/3 cup sugar: Sweetness for the glaze with a slight caramelized edge.
- 1/2 cup heavy whipping cream: Adds smoothness and body to the glaze.
- 1/2 tsp almond extract: More almond aroma to keep things harmonious.
- 2 tsp honey: A natural sweetener for a luscious glaze finish.
- 1 1/4 to 2 cups powdered sugar, sifted: Used to thicken the glaze to just the right consistency.
- Sliced almonds, optional: For a crunchy, elegant decoration on top.
How to Make Amaretto Almond Bundt Cake with Almond Glaze and Sliced Almond Decoration Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F (176°C). Grease a 10-14 cup bundt pan thoroughly with non-stick baking spray so the cake releases easily after baking. Proper greasing is key to keeping the beautiful bundt shape intact.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and sugar using an electric mixer for 3 to 4 minutes until the mixture is light and fluffy. This step is essential for creating a tender crumb that melts in your mouth, so don’t rush it.
Step 3: Add Sour Cream and Almond Extract
Mix in the sour cream and almond extract until fully incorporated. This combination brings moisture and a wonderful nutty aroma that sets your cake apart.
Step 4: Incorporate the Eggs
Add the eggs one at a time, beating just until each is incorporated before adding the next. Remember to scrape down the sides of your bowl to ensure everything is evenly mixed for a uniform batter.
Step 5: Combine Dry Ingredients and Amaretto-Milk Mixture
In a separate bowl, whisk together the flour, baking soda, and salt. In a measuring cup, mix the milk and amaretto. Add half of the dry ingredients to the wet mixture and stir well, then pour in the milk-amaretto blend and mix again. Finish by adding the remaining dry ingredients and stirring until smooth, making sure your batter has no lumps.
Step 6: Bake the Cake
Pour the batter into your prepared bundt pan, smoothing the top gently. Bake for 38 to 42 minutes. The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs clinging to it. Let the cake rest for 10 minutes in the pan before transferring to a wire rack to cool completely, ensuring it holds its shape perfectly.
Step 7: Prepare the Almond Glaze
In a small saucepan, combine the salted butter, sugar, heavy cream, almond extract, and honey over low heat. Stir occasionally until the sugar dissolves, then increase the heat to medium and bring to a gentle boil for 3 minutes. Remove from heat and whisk in 1 1/4 cups of sifted powdered sugar. Let the glaze cool and thicken slightly, adjusting thickness by adding more powdered sugar or a splash of water until it’s just right for drizzling.
Step 8: Glaze and Decorate
While the glaze is still warm and pourable, drizzle it generously over the cooled bundt cake, allowing it to cascade down the curves beautifully. For an extra touch of texture and elegance, sprinkle sliced almonds on top. These give the cake a lovely crunch and highlight the almond theme perfectly.
How to Serve Amaretto Almond Bundt Cake with Almond Glaze and Sliced Almond Decoration Recipe
Garnishes
Beyond the classic sliced almonds, try dusting the cake lightly with powdered sugar for added visual appeal. Fresh berries also pair wonderfully—think raspberries or strawberries—to introduce a pop of color and subtle tartness that complements the rich almond flavor.
Side Dishes
This cake is fantastic on its own but also shines when paired with a dollop of whipped cream or a scoop of vanilla bean ice cream. For a coffee or tea gathering, serve alongside your favorite brew to create a perfect balance of warmth and sweetness.
Creative Ways to Present
Consider serving slices on elegant cake stands or rustic wooden boards for different vibes. You can also slice the cake into smaller bite-sized pieces for a party platter or even layer with fresh fruit and cream for an upscale trifle version that dazzles at celebrations.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Amaretto Almond Bundt Cake with Almond Glaze and Sliced Almond Decoration Recipe tightly in plastic wrap to keep it moist and flavorful. Stored at room temperature, it should stay fresh for up to 3 days. Refrigeration can extend this to 5 days but may slightly firm the texture.
Freezing
For longer storage, freeze the unglazed cake wrapped in foil and placed in a freezer bag for up to 3 months. You can freeze slices individually for convenience. Thaw overnight in the fridge before glazing and decorating freshly for best results.
Reheating
To bring back that just-baked warmth, gently warm slices in the microwave for 15-20 seconds or in a low oven at 300°F (150°C) for 10 minutes. This restores moisture and softens the glaze to its luscious state.
FAQs
Can I substitute amaretto with something else?
If you prefer not to use alcohol, replace amaretto with equal parts almond-flavored syrup or almond milk for a mild almond essence without the boozy note.
What type of bundt pan works best for this cake?
A 10-14 cup Bundt pan with intricate designs helps create beautiful patterns that look stunning under the glaze, but any non-stick bundt pan will work well.
Is sour cream necessary in the recipe?
Sour cream is key for moisture and a slight tang that balances the sweetness. You can substitute Greek yogurt in equal measure if needed, though sour cream gives the best texture.
How thick should the almond glaze be?
The glaze should be thick enough to coat the back of a spoon but still pourable. Adjust with powdered sugar or water until it drizzles smoothly without running off immediately.
Can I make this cake dairy-free?
With some adjustments, yes! Use dairy-free butter and a plant-based sour cream alternative, and substitute heavy cream in the glaze with coconut cream for a similar effect.
Final Thoughts
There’s something truly special about the Amaretto Almond Bundt Cake with Almond Glaze and Sliced Almond Decoration Recipe. It’s a perfect marriage of cozy comfort and sophisticated flavor that can brighten any table or moment. Trust me, once you try it, this cake will become your go-to for celebrations, gifts, or those times when you just need to treat yourself with something wonderful. So go ahead, bake it, share it, and enjoy every almond-infused bite!
Print
Amaretto Almond Bundt Cake with Almond Glaze and Sliced Almond Decoration Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12–14 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Amaretto Almond Bundt Cake is a moist and tender dessert infused with rich almond flavors and the subtle warmth of amaretto. It features a luscious almond-flavored frosting drizzled over the top and is optionally garnished with crunchy sliced almonds for extra texture. Perfect for gatherings or a special indulgence, this cake combines a classic bundt pan shape with a sophisticated blend of flavors.
Ingredients
Cake Ingredients
- 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 Ingredients
- 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
Optional Garnish
- Sliced almonds
Instructions
- Preheat 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 release of the cake after baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature unsalted butter and sugar together for 3-4 minutes until the mixture is light, fluffy, and creamy, which is essential for a tender cake crumb.
- Add Sour Cream and Almond Extract: Incorporate the sour cream and almond extract into the butter-sugar mixture, mixing thoroughly to add moisture and almond flavor.
- Incorporate Eggs: Add the eggs one at a time, beating lightly just until each egg is incorporated, making sure to scrape down the sides of the bowl to evenly combine all ingredients.
- Prepare Dry and Wet Mixtures: In a separate bowl, whisk together the flour, baking soda, and salt. In a measuring cup, combine the milk and amaretto liqueur for the wet mixture.
- Combine Ingredients: Add half of the dry flour mixture to the wet mixture in the large bowl and mix well. Then add the milk and amaretto mixture and blend thoroughly. Finally, add the remaining dry ingredients and mix until the batter is smooth and uniform, scraping down the bowl sides as needed.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 38-42 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs attached but not wet batter.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a wire rack to cool completely before applying icing.
- Prepare Almond Icing: In a small saucepan, combine salted butter, sugar, heavy cream, almond extract, and honey. Heat over low, stirring until the sugar dissolves, then bring to a medium boil for 3 minutes, stirring occasionally to prevent burning.
- Add Powdered Sugar: Remove the saucepan from heat and whisk in 1 1/4 cups of sifted powdered sugar. Let the icing cool and thicken slightly. Adjust the consistency by adding a small amount of water if too thick, or additional powdered sugar if too thin.
- Drizzle Icing: While the icing is still warm and pourable, drizzle it over the completely cooled bundt cake, allowing it to cascade down the sides in an attractive pattern.
- Add Optional Garnish: Sprinkle sliced almonds over the iced cake for extra texture and to enhance the almond flavor. Allow the icing to set before serving.
Notes
- Ensure the butter is at room temperature to achieve the best creaming results with the sugar.
- Do not overmix the batter once the flour is added to avoid a tough cake texture.
- Use a toothpick test to confirm the cake is fully baked; a few moist crumbs are ideal.
- Adjust the icing consistency carefully to avoid it being too runny or too thick for drizzling.
- Sliced almonds add a lovely crunch but can be omitted for nut allergies or preferences.
- This cake is best served at room temperature for optimal flavor and texture.
- Store leftovers covered at room temperature for up to 3 days or refrigerated for up to 5 days.
