ALMOND BUNDT CAKE
This easy almond Bundt cake with amaretto frosting is soft, tender and takes no time to mix and bake!
INGREDIENTS
FOR THE CAKE:
- 1 cup milk
- 4 large eggs
- 1 teaspoon salt
- 2 & 1/2 cups (300g) all-purpose flour
- 1/2 cup (48g) almond flour, almond meal, or finely ground almonds
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 cup (226g) unsalted butter, softened
- 1 teaspoon almond extract
- 1 cup (200g) firmly packed light brown sugar
- 3 tablespoons almond-flavored liqueur, such as Amaretto
FOR THE GLAZE:
- 1 teaspoon almond extract
- 3 to 5 tablespoons heavy cream
- 1 cup (110g) confectioners' sugar, sifted
- toasted sliced almonds, for garnish
INSTRUCTIONS
TO MAKE THE CAKE:
First, preheat the oven to 350 ° F. Grease a 10 or 12 cup Bundt pan generously.
Then, whisk together the flour, almond flour, salt, baking powder and baking soda. Put aside.
Using an electric mixer on medium speed, beat the butter, sugar and brown sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix the liquor, vanilla extract and almond extract.
Reduce the mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix until everything is combined.
Transfer the dough to the prepared pan and spread evenly.
Bake for 50 to 60 minutes, or until the cake is golden and a point inserted in the center comes out clean.
Let the cake cool in the pan on a wire rack for 20 minutes. Then turn the cake over on a serving plate to continue cooling.
TO MAKE THE ICING:
Whisk together the confectioners' sugar, 3 tablespoons of cream and the almond extract.
Add more cream, about a teaspoon at a time, until the frosting has the desired consistency. It must be thick but pourable.
Drizzle the icing over the cooled cake. Garnish with almonds.
Happy Cooking Time.
