Amaretto Bundt® Cake with Bourbon Soak recipe

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Ingredients

2 ½ cups white sugar
1 cup unsalted butter, at room temperature
6 large eggs, at room temperature
1 ½ teaspoons vanilla bean paste
1 teaspoon almond extract
3 cups cake flour, sifted
¼ teaspoon baking soda
⅛ teaspoon salt
½ cup amaretto liqueur
1 (8 ounce) container sour cream
½ cup sliced almonds
¼ cup bourbon

Nutrition Info

581.8 calories
carbohydrate: 76.7 g
cholesterol: 142 mg
fat: 24.1 g
fiber: 1 g
protein: 7.7 g
saturatedFat: 13.2 g
servingSize: -
sodium: 99.1 mg
sugar: 46.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup tube pan (such as Bundt®).

  2. Beat sugar and butter together in a large bowl using an electric mixer on high speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla bean paste and almond extract and mix in.

  3. Whisk the sifted cake flour, baking soda, and salt together in a bowl. Add flour mixture to the bowl with the butter mixture in 3 additions, alternating with amaretto and sour cream.

  4. Sprinkle sliced almonds into the bottom of the prepared tube pan. Pour batter on top.

  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 1/2 hours. Cool cake in pan for 15 minutes, turn it out onto a wire rack to cool another 15 minutes.

  6. Use a toothpick or the tines of a fork to poke holes around the top of the cake and spoon bourbon over the cake. Cool another 15 minutes and transfer cake to a serving plate.

Recipe Yield

12 servings

Recipe Note

The longer this amaretto Bundt® cake sits, the better it tastes. The nutty taste of the amaretto and the rich smoky bourbon makes this a perfect fall dessert. Also, keep in mind that this cake contains alcohol and is for adults only. Refrigerate any leftovers.

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