Amaretto Almond Bundt Cake with Almond Glaze
A tender, buttery Bundt cake infused with the warm, slightly sweet character of amaretto liqueur and enhanced by almond flour and extract. This cake delivers nutty depth through both ground and toasted sliced almonds, creating layers of almond flavor without being overwhelming. The crumb is moist and fine, balanced by a delicate almond glaze that adds polish and subtle richness. Perfect for home bakers seeking an elegant dessert that feels restaurant-quality but remains approachable. Serve at afternoon tea, casual dinners, or celebrations where you want something special but not fussy. This version distinguishes itself by using both almond flour and whole sliced garnish, plus the amaretto-cream glaze that sets it apart from basic almond cakes. The combination of granulated and brown sugar creates complexity, while the milk-alternating technique ensures tender crumb. An excellent make-ahead option that keeps beautifully.
Ingredients
- 2 ½ cup all-purpose flour
- ½ cup almond flour, ground
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, firmly packed
- 4 large eggs
- 3 tablespoon amaretto liqueur3 tablespoon almond extract solution (replace liqueur with 1 tablespoon almond extract mixed with 2 tablespoon water)14
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- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup milk
- 1 cup confectioners' sugar, siftedpowdered sugar1same product different name
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- 3 tablespoon heavy cream
- toasted sliced almonds, for garnish
Instructions
- 1
Preheat oven to 350°F. Generously grease a Bundt pan with cooking spray with flour.
- 2
Whisk together flour, almond flour, salt, baking powder, and baking soda. Set aside.
- 3
Beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy.
- 4
Add eggs one at a time, mixing well after each addition.
- 5
Mix in amaretto liqueur, vanilla extract, and almond extract.
- 6
Reduce mixer speed to low. Add flour mixture in three portions, alternating with two portions of milk, mixing just until combined.
- 7
Transfer batter to prepared pan and spread evenly.
- 8
Bake 50 to 60 minutes, or until golden brown and a pick inserted into the center comes out clean.
- 9
Cool cake in pan on a wire rack for 20 minutes. Flip cake onto a serving plate to continue cooling.
- 10
Whisk together confectioners' sugar, 3 tablespoons heavy cream, and almond extract.
- 11
Add more cream a teaspoonful at a time until glaze reaches desired consistency, thick but pourable.
- 12
Drizzle glaze over cooled cake. Garnish with toasted sliced almonds.
Tips
Alternate dry and wet ingredients carefully when adding to the creamed butter mixture. Start and end with flour mixture to ensure even incorporation and prevent overmixing, which toughens the crumb.
Allow the cake to cool 20 minutes in the pan before flipping. This prevents structural collapse while the crumb sets enough to support itself on the serving plate.
Mix glaze to thick but pourable consistency. Too thick and it won't flow; too thin and it'll slide off. Add cream gradually in small amounts to achieve the ideal balance.
Good to Know
Cover at room temperature up to 3 days, or wrap tightly and refrigerate up to 5 days. Freezes well wrapped for up to 3 months; thaw at room temperature.
Bake 1 day ahead and glaze the next morning. Unglazed cake freezes up to 3 months.
Serve at room temperature with coffee, tea, or cold milk. Pairs well with fresh berries or whipped cream.
Common Mistakes
Overmix the batter after adding dry ingredients to avoid a tough, dense crumb.
Skip cooling in the pan to prevent the delicate cake from breaking when inverted.
Make glaze too thick to avoid cracking; too thin to avoid pooling.
Substitutions
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FAQ
Can I make this cake without amaretto liqueur?
Yes. Replace the 3 tablespoons amaretto with 1 tablespoon almond extract mixed with 2 tablespoons water, or simply omit the liqueur and increase vanilla to 2 teaspoons. The cake will taste more purely almond-forward without the subtle sweetness liqueur provides.
What if I don't have almond flour?
Use all-purpose flour for all 3 cups, though the almond depth will diminish. Alternatively, pulse 1/2 cup raw almonds in a food processor until finely ground. Toast almonds first for deeper flavor. Adjust batter as needed; nut flours absorb differently than wheat flour.
How long does this cake keep and can it be frozen?
Covered at room temperature it keeps 3 days; refrigerated, 5 days. Unglazed cake freezes up to 3 months wrapped tightly. Thaw at room temperature before glazing. Glazed cake doesn't freeze well because the glaze can separate or crack.