Indulge your senses with a slice of our delightful Amaretto Almond Bundt Cake—a dessert that promises to transport you to a world of rich flavors and heavenly aromas. This cake is not just a treat; it's an experience, combining the warm, nutty essence of almonds with the sweet, aromatic notes of amaretto liqueur. Perfect for gatherings or a cozy evening at home, this moist and fluffy bundt cake is sure to impress your family and friends. Ready to elevate your baking game? Dive into our recipe and discover how to create this show-stopping dessert that will leave everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup amaretto liqueur
- 2 teaspoons almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan to ensure easy removal of the cake after baking.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition. This will help to incorporate air into the batter, resulting in a lighter cake.
- Pour in the amaretto liqueur and almond extract, mixing on low speed until fully combined. The liquid ingredients will add moisture and flavor to the cake.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will help to evenly distribute the leavening agents throughout the flour.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cake dense.
- Fold in the sliced almonds gently using a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly pressed.
- Once baked, remove the bundt pan from the oven and let it cool on a wire rack for about 10-15 minutes. This allows the cake to set and makes it easier to remove from the pan.
- Carefully invert the bundt pan onto the wire rack to release the cake. Allow it to cool completely before serving.
- For an extra touch, you can dust the cooled cake with powdered sugar or drizzle a simple glaze made from powdered sugar and amaretto over the top before serving.
- Slice the cake into 10 servings and enjoy the rich, almond-flavored goodness of your amaretto almond bundt cake!
Tips
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before starting. This helps create a smoother batter and results in a lighter cake.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can lead to a dense cake, so be gentle!
- Grease the Pan Well: For easy removal, make sure to generously grease and flour your bundt pan. You can also use a baking spray that contains flour for added convenience.
- Check for Doneness: Ovens can vary, so start checking the cake a few minutes before the 50-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cool Before Serving: Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack. This prevents it from breaking apart.
- Add a Glaze: For an extra touch of sweetness, drizzle a simple glaze made from powdered sugar and amaretto over the cooled cake. It adds a beautiful finish and enhances the flavor!
- Storage: Keep any leftovers in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 8g
Fat: 32g
Saturated Fat: 16g
Cholesterol: 135mg
