Print

Almond Amaretto Bundt Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 11 reviews

This Almond Amaretto Bundt Cake is a soft, moist, and flavorful dessert bursting with rich almond and amaretto notes. Easy to prepare and beautifully finished with a luscious almond icing and optional sliced almonds, this cake is perfect for celebrations or a special treat.

Ingredients

Amaretto Cake

  • 3/4 cup (168g) unsalted butter (room temperature)
  • 1 1/2 cups (310g) granulated 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) granulated 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

  1. Preheat and prepare pan: Preheat your oven to 350°F (176°C) and grease a 10-14 cup bundt pan thoroughly with non-stick baking spray to ensure easy cake release.
  2. Cream butter and sugar: In a large bowl, cream together the room temperature unsalted butter and granulated sugar for about 3-4 minutes until the mixture is light in color and fluffy. This step is crucial for the cake’s light texture.
  3. Add sour cream and almond extract: Mix in the sour cream and almond extract until fully combined, enriching the batter with moisture and almond flavor.
  4. Incorporate eggs: Add the eggs one at a time, mixing after each addition just until combined. Scrape down the sides of the bowl as needed for even mixing.
  5. Combine dry and wet ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. In a measuring cup, combine milk and amaretto. Add half of the dry ingredients to the batter and mix well, then stir in the milk-amaretto mixture. Finally, add the remaining dry ingredients and mix until smooth, scraping the bowl as needed.
  6. Bake the cake: Pour the batter evenly 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. Avoid overbaking to maintain moisture.
  7. Cool the cake: Remove from oven and let the cake cool in the pan for about 10 minutes. Then, carefully remove it from the pan and place it on a cooling rack to cool completely.
  8. Prepare the almond icing: Combine salted butter, granulated sugar, heavy cream, almond extract, and honey in a small saucepan. Heat on low until the sugar dissolves, then increase to medium heat and bring to a boil. Boil for 3 minutes, stirring occasionally.
  9. Mix in powdered sugar: Remove the saucepan from heat and pour the hot mixture into a heatproof bowl. Whisk in 1 1/4 cups of sifted powdered sugar to thicken the icing. Adjust consistency by adding more powdered sugar if too thin or a splash of water if too thick.
  10. 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 extra texture and decoration.

Notes

  • Do not skimp on creaming the butter and sugar; it ensures a light and fluffy texture.
  • Use room temperature ingredients for better mixing and texture.
  • Be careful not to overbake, as this cake is best moist and tender.
  • Adjust icing thickness by adding more powdered sugar or water to achieve the perfect drizzle consistency.
  • Sliced almonds add a nice crunch and visual appeal but are optional.

Find it online: https://lauracooks.com/almond-amaretto-bundt-cake-recipe/