Almond Amaretto Bundt Caket

Almond Amaretto Bundt Cake with Almond Glaze

This is a really delicious and unique tasting cake. It's also showy but easy to make and great to take to a party as a desert. We use this bundt cake pan as it makes waterfalls of icing on the cake.

Cake
¾ cup	butter
1½ cups	sugar
¾ cup	sour cream
1 tbl	large eggs
2½ cups	AP flour
1¼ tsp	baking soda
½ tsp	salt
½ cup	milk
¼ cup	amaretto

Almond Glaze
2 tbl	butter
⅓	sugar
½ cup	heavy whipping cream
1 tsp	almond extract
2 tsp	honey
1¼ to 2 cups	powdered confectioners sugar

Preheat your oven to 350° and prepare a 10-14 cup bundt pan with non-stick baking spray.

In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3 to 4 minutes. Do not skimp on the creaming time.

Add the sour cream and almond extract and mix until well combined.

Add the eggs one at a time, mixing until just combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Combine the dry ingredients in a separate bowl, then combine the milk and amaretto in a small measuring cup.

Add half of the dry ingredients to the batter and mix until well combined. Add the amaretto mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Pour the batter into the prepared bundt pan and bake for about 40 minutes, or until a toothpick inserted in the cake comes out with a few crumbs.

Remove the cake from the oven and allow to cool for about 10 minutes, then remove to a cooling rack to cool completely.

Now make the icing, combine all the icing ingredients except for the powdered sugar in a small sauce pan.

Heat on low until sugar is dissolved, then turn heat to medium to bring to a boil.

Bring it to a simmer, and simmer for 1 minute stirring constantly, then remove from heat and pour into a heat-proof glass bowl.

Whisk in 1 1/4 cups of the powdered sugar and allow to cool slightly and thicken. If you find your icing to be a little thick, just add a bit more water to thin it back out. If it’s too thin, add a little more powdered sugar.

Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely. Top the cake with some sliced almonds, if desired.

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