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Amaretto Almond Bundt Cake with Almond Icing Recipe

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★★★★★

4.8 from 63 reviews

This Amaretto Almond Bundt Cake is a luscious and moist dessert featuring a rich almond flavor enhanced by amaretto liqueur. The cake is beautifully complemented by a creamy almond icing topped with crunchy sliced almonds, making it perfect for special occasions or an indulgent treat.

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 unsalted butter and sugar until light and fluffy. Add the sour cream and almond extract, mixing well to combine. Incorporate eggs one at a time, beating well after each addition.
  2. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
  3. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture alternately with the milk and amaretto, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.
  4. Prepare the Bundt Pan: Grease and flour a Bundt cake pan to prevent sticking. Pour the batter evenly into the pan.
  5. Bake the Cake: Preheat the oven to 350°F (175°C). Bake the cake for about 50-60 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then invert onto a wire rack to cool completely.
  7. Make the Almond Icing: In a saucepan, melt the salted butter over medium heat. Add sugar, heavy whipping cream, almond extract, and honey. Stir continuously until sugar is dissolved and the mixture is smooth.
  8. Add Powdered Sugar: Remove from heat and whisk in sifted powdered sugar until you reach a smooth, pourable consistency.
  9. Glaze the Cake: Once the cake is completely cooled, drizzle the almond icing over the top, allowing it to drip down the sides.
  10. Garnish: Sprinkle sliced almonds over the icing for a decorative and crunchy finish if desired.
  11. Serve: Slice and serve the cake at room temperature to best enjoy its moist texture and rich almond flavor.

Notes

  • Room temperature ingredients ensure better batter consistency and cake texture.
  • Do not overmix the batter to maintain a tender crumb.
  • If you prefer a stronger almond flavor, you can increase almond extract slightly but be cautious as it is potent.
  • For a non-alcoholic version, substitute amaretto with almond extract or milk.
  • Ensure the cake is fully cooled before glazing to prevent the icing from melting.
  • Sliced almonds add texture but can be omitted for nut allergies.

Keywords: Amaretto Cake, Almond Bundt Cake, Almond Cake, Dessert, Bundt Cake, Almond Icing, Italian Dessert

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