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AMARETTO ALMOND BUNDT CAKE

INGREDIENTS:

FOR THE CAKE:

• 2 & 1/2 cups all-purpose flour
• 1/2 cup almond flour, almond meal, or finely ground almonds
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 4 large eggs
• 3 tablespoons almond-flavored liqueur, such as Amaretto
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup milk

FOR THE GLAZE:

• 1 cup confectioners’ sugar, sifted
• 3 to 5 tablespoons heavy cream
• 1 teaspoon almond extract
• toasted sliced almonds, for garnish

DIRECTIONS:

TO MAKE THE CAKE:

1. Preheat oven to 350°F. Generously grease a 10- or 12- cup Bundt pan.*
2. Whisk together the flour, almond flour, salt, baking powder, and baking soda. Set aside.
3. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the liqueur, vanilla extract, and almond extract.
4. Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
5. Transfer the batter to the prepared pan and spread evenly.
6. Bake 50 to 60 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean.
7. Cool the cake in the pan on a wire rack for 20 minutes. Then, flip the cake onto a serving plate to continue cooling.

TO MAKE THE GLAZE:

1. Whisk together the confectioners’ sugar, 3 tablespoons of the cream, and the almond extract.
2. Add more cream, about a teaspoonful at a time, until the glaze is the desired consistency. It should be thick but pourable.
3. Drizzle the glaze over the cooled cake. Garnish with almonds.

NOTES:

*The cake you see here was baked in a 10-cup capacity pan. It worked fine but baked right to the top. A 12-cup capacity pan might be a safer choice if you’re concerned about spills.

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