Indulge in the delightful flavors of our Amaretto Almond Bundt Cake. This recipe is not only delicious but also incredibly easy to make, making it perfect for any occasion from a casual get-together to a special celebration.
Why You’ll Love This Recipe?
- The combination of amaretto and almond flavors creates a rich and decadent cake that is sure to impress your taste buds.
- With simple ingredients and minimal prep time, this recipe is perfect for both beginner and experienced bakers alike.
- This cake is great for meal prep as it can be made ahead of time and stored for later enjoyment.
Ingredient Notes:
Amaretto Cake:
- Unsalted butter, room temperature: Provides richness and moisture to the cake.
- Sugar: Sweetens the cake and helps with its structure.
- Sour cream: Adds a tangy flavor and keeps the cake moist.
- Almond extract: Enhances the almond flavor in the cake.
- Large eggs: Bind the ingredients together and add richness.
- All-purpose flour: Gives the cake structure and texture.
- Baking soda: Helps the cake rise.
- Salt: Balances the sweetness of the cake.
- Milk: Adds moisture to the batter.
- Amaretto: Infuses the cake with a delicious almond liqueur flavor.
Almond Icing:
- Salted butter: Adds richness to the icing.
- Sugar: Sweetens the icing.
- Heavy whipping cream: Creates a creamy texture in the icing.
- Almond extract: Enhances the almond flavor.
- Honey: Adds a subtle sweetness to the icing.
- Powdered sugar, sifted: Thickens the icing and adds sweetness.
- Sliced almonds (optional): Provides a crunchy texture and adds visual appeal to the cake.
Step-By-Step Instructions:
- Preheat your oven and prepare your bundt cake pan.
- Cream the butter and sugar together until light and fluffy.
- Add the sour cream, almond extract, and eggs, mixing well.
- Gradually add the flour, baking soda, and salt to the wet ingredients, alternating with the milk and amaretto.
- Pour the batter into the prepared pan and bake until a toothpick inserted comes out clean.
- While the cake cools, prepare the almond icing by mixing the butter, sugar, cream, almond extract, honey, and powdered sugar.
- Once the cake is cool, drizzle the icing over the top and sprinkle with sliced almonds.
Helpful Tips:
- Be sure to use room temperature ingredients for best results.
- Do not overmix the batter to avoid a dense cake.
- Store the cake at room temperature in an airtight container to keep it fresh.
- For a non-alcoholic version, you can substitute the amaretto with almond extract mixed with water.
Expert Tips for the Best Results:
- For a more intense almond flavor, add a little extra almond extract to the batter.
- To prevent the cake from sticking to the pan, generously grease and flour the bundt pan.
- For a more elegant presentation, dust the finished cake with powdered sugar before serving.
Serving Suggestions:
This Amaretto Almond Bundt Cake pairs perfectly with a cup of coffee or a glass of dessert wine. Serve slices of this cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
Storage and Reheating Tips:
Store any leftover cake in an airtight container at room temperature for up to 3 days. To reheat, simply pop individual slices in the microwave for a few seconds or warm them in the oven for a few minutes.
Frequently Asked Questions:
- Can I make this cake ahead of time? Yes, this cake can be made a day in advance and stored in an airtight container until ready to serve.
- Can I freeze this cake? Yes, you can freeze this cake without the icing for up to 3 months. Thaw in the refrigerator before serving.
- Can I omit the almond extract? While the almond extract adds a rich flavor to the cake, you can substitute it with vanilla extract if desired.
Conclusion:
Give this Amaretto Almond Bundt Cake recipe a try and treat yourself to a slice of indulgence. We hope you enjoy baking and savoring this delicious dessert with your loved ones. Don’t forget to share your feedback and tag us on social media!
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Amaretto Almond Bundt Cake Recipe
- Prep Time: 20 mins
- Cook Time: 45-50 mins
- Total Time: 1 hr 15 mins
- Yield: 1 bundt cake (12–16 servings) 1x
- Category: Desserts
- Method: Baking
- Diet: Vegetarian
Description
Indulge in the rich flavors of amaretto and almond with this moist and decadent bundt cake. Topped with a luscious almond icing and optional sliced almonds, this cake is perfect for any occasion.
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 bundt pan: Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- Make the cake batter: In a large bowl, cream butter and sugar until light and fluffy. Add sour cream, almond extract, and eggs, one at a time, mixing well after each addition. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, alternating with milk and amaretto.
- Bake the cake: Pour batter into prepared bundt pan and bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the almond icing: In a saucepan, melt butter and sugar. Stir in heavy cream, almond extract, and honey. Remove from heat and whisk in powdered sugar until smooth. Drizzle icing over cooled cake and top with sliced almonds if desired.
Notes
- You can substitute the amaretto with almond extract if preferred.
- For a stronger almond flavor, you can add chopped almonds to the cake batter.
- Make sure the cake is completely cool before icing to prevent it from melting.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg