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 caloriescarbohydrate: 76.7 gcholesterol: 142 mgfat: 24.1 gfiber: 1 gprotein: 7.7 gsaturatedFat: 13.2 gservingSize: -sodium: 99.1 mgsugar: 46.6 gtransFat: : -unsaturatedFat: : -
Directions Amaretto Bundt® Cake with Bourbon Soak
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup tube pan (such as Bundt®).
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.
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.
Sprinkle sliced almonds into the bottom of the prepared tube pan. Pour batter on top.
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.
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.