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Amaretto Almond Bundt Cake with Almond Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 118 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Description

This Amaretto Almond Bundt Cake is a moist and flavorful dessert featuring the rich taste of almond extract and a touch of amaretto liqueur. The cake is enhanced with a luscious almond icing glaze, perfect for celebrating special occasions or simply indulging in a delicious treat. Topped with optional sliced almonds, this bundt cake balances sweet and nutty flavors with a tender crumb.

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

  1. Prepare the Cake Batter: In a large bowl, cream together the room temperature unsalted butter and sugar until light and fluffy. Add the sour cream, almond extract, and eggs one at a time, mixing well after each addition to combine all ingredients uniformly.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
  3. Mix Wet and Dry Ingredients: Alternately add the dry ingredients and the milk to the creamed mixture, beginning and ending with the dry ingredients. Add the amaretto liqueur and gently fold it in to create a smooth batter without overmixing.
  4. Prepare Bundt Pan and Bake: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking. Pour the cake batter evenly into the pan and smooth the top. Bake for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool the Cake: Allow the cake to cool in the pan for about 15 minutes before carefully inverting it onto a wire rack to cool completely. Cooling fully ensures the icing can be applied without melting.
  6. Make the Almond Icing: In a small saucepan, melt the salted butter over medium heat. Stir in the sugar, heavy whipping cream, almond extract, and honey. Bring the mixture to a gentle boil while stirring constantly, then remove from heat. Gradually whisk in the sifted powdered sugar until you achieve a smooth and pourable glaze. Adjust the amount of powdered sugar to reach your desired consistency.
  7. Glaze the Cake: Once the bundt cake is fully cooled, drizzle the almond icing evenly over the top, allowing it to run down the sides. If desired, sprinkle sliced almonds over the icing to add a decorative and crunchy finish.
  8. Serve: Let the icing set for a few minutes before slicing and serving the cake. Enjoy this rich, nutty bundt cake with a cup of coffee or tea.

Notes

  • Ensure all butter and eggs are at room temperature for best batter consistency.
  • You can substitute amaretto with almond milk or extract if you prefer a non-alcoholic version.
  • Use powdered sugar sifted to avoid lumps in the icing.
  • The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
  • Adding sliced almonds on top is optional but adds nice texture and visual appeal.
  • Make sure the cake is completely cooled before glazing to prevent the icing from melting.

Find it online: https://justworthi.com/amaretto-almond-bundt-cake-with-almond-icing-recipe/