Favorite Menu Amaretto Bundt® Cake with Bourbon Soak :: Tasty Recipes
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| Amaretto Bundt® Cake with Bourbon Soak |
"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."
Ingredients :
- 2 1/2 cups white sugar
- 1 cup unsalted butter, at room temperature
- 6 large eggs, at room temperature
- 1 1/2 teaspoons vanilla bean paste
- 1 teaspoon almond extract
- 3 cups cake flour, sifted
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup amaretto liqueur
- 1 (8 ounce) container sour cream
- 1/2 cup sliced almonds
- 1/4 cup bourbon
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 2H35M |
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- Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup tube pan (such as Bundt(R)).
- 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.
Notes :
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