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
Scale
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.
