This is a great cake to serve at a brunch, alongside a nice hot cup of coffee!

Kim

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Recipe Summary

prep:
15 mins
cook:
55 mins
additional:
50 mins
total:
2 hrs
Servings:
10
Yield:
1 10-inch Bundt(R) cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Cake:
Glaze:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan.

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  • Whisk flour, baking soda, cinnamon, salt, and nutmeg together in a small bowl.

  • Cream sugar and butter together in a large bowl using an electric mixer until light and fluffy. Beat in eggs, 1 at time, mixing thoroughly after each addition. Mix in sour cream, vanilla extract, and almond extract. Mix in half the flour mixture on low speed until just combined. Pour in amaretto and mix gently. Add in remaining flour mixture; blend until just combined. Batter will be somewhat thick; pour evenly into prepared tube pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cake cool for 10 minutes in the pan. Remove to a wire rack to cool completely, at least 40 minutes.

  • To make glaze: Whisk powdered sugar, heavy cream, amaretto, vanilla extract, almond extract, and salt together until smooth. Add more heavy cream if glaze is too thick. Pour glaze over cooled cake; top with sliced almonds and a sprinkling of cinnamon.

Nutrition Facts

562 calories; protein 6.7g; carbohydrates 72.2g; fat 26g; cholesterol 136.1mg; sodium 434.1mg. Full Nutrition
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Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/29/2018
I hesitated to make this because there hadn't been any reviews on it yet but I'm so happy I did because all I can say is...wow! I made 2 minor changes: 1) Reduced cook time to 45 minutes - glad I did as it was perfectly done by then and so moist. 2) Used 2 tbsp almond milk instead of heavy cream in glaze. Next time I'll just use 1 tbsp as I had to add a bit more icing/powdered sugar to thicken it up. Fantastic recipe - it's getting added to my regular rotation. Thank you Kim! Read More
(2)
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