Almond-Amaretto Bundt Cake

If you enjoy almonds, you should try this cake! The crumb is perfectly tender and moist, and of course, very delicious. Will be making this again for sure!

Link to my YouTube short "making of the recipe": https://youtube.com/shorts/2D2NdOji4SI

Original recipe credit: https://bakingbites.com/2016/09/amaretto-buttermilk-bundt-cake/

Recipe below contains my modifications.

Ingredients:

for the cake batter--

300g (2 1/2 c.) all-purpose flour

1/2 c. almond flour

2 1/2 tsp. baking powder

3/4 tsp. salt

1 1/2 c. sugar

1/2 c. (1 stick) salted butter, softened

3 large eggs

1 1/4 c. buttermilk

3 T. Amaretto

1 tsp. vanilla extract

for the glaze and topping--

2 c. powdered sugar

1 T. milk

2 T. Amaretto

1/4 c. sliced almonds, lightly toasted

Directions:

1. Grease and flour a Bundt cake pan. Heat oven to 350°F.

2. Make the cake batter: In a medium bowl, whisk together the flour, almond flour, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer, cream together butter and sugar.

4. Beat in the eggs, one at a time, until well-combined.

5. In a measuring cup or small bowl, stir together the buttermilk, Amaretto, and vanilla.

6. Beat in around a third of the dry mixture to the stand mixer bowl mixture, followed by half of the buttermilk mixture. Repeat until everything is combined (ending with the dry mixture).

7. Pour mixture into prepared Bundt pan and bake for 50-55 min, until toothpick inserted near center comes out clean. Transfer to a cooling rack. Once the pan is cool enough to touch/handle (it can still be warm), invert cake onto a plate to cool completely.

8. Make the glaze: In a medium bowl, whisk together the powdered sugar, milk, and Amaretto. Drizzle glaze atop the cake, coating all over as evenly as possible.

9. While the glaze is still wet, sprinkle the sliced almonds over the glaze and let set. Serve and enjoy!