AMARETTO ALMOND BUNDT CAKE

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Almonds and almond extract are permanent staples in my pantry. They both have such great flavor and such versatile uses that I find myself using them often in baking, whether in addition to other flavors or in an all-in way with desserts like this Amaretto Almond Bundt Cake.
With almonds, almond extract, and almond liqueur all working together in this cake, there’s plenty of almond flavor for even the biggest almond fan.
For plenty of almond flavor, the addition of almond-flavored liqueur is just the thing. It really deepens the flavor and takes it to another level. For those of you who don’t bake with alcohol, you can simply omit the liqueur if you like. You may want to add another 1/2 to 1 teaspoon of almond extract to replace some of the almond flavor from the liqueur.
This cake has such a lovely, soft texture to go with all of that big almond flavor. It manages to be dense yet moist and soft and the same time. And topping it off is a simple, sweet almond glaze. Then we go all in with some toasted almonds sprinkled on top. Who’s ready to dive in?
Read more at https://bakeorbreak.com/2017/06/amaretto-almond-bundt-cake/#gubkGwjc70S2McoB.99

INGREDIENTS:

• FOR THE CAKE:
• 2 & 1/2 cups all-purpose flour
• 1/2 cup almond flour, almond meal, or finely ground almonds
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 4 large eggs
• 3 tablespoons almond-flavored liqueur, such as Amaretto
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup milk
• FOR THE GLAZE:
• 1 cup confectioners’ sugar, sifted
• 3 to 5 tablespoons heavy cream
• 1 teaspoon almond extract
• toasted sliced almonds, for garnish

DIRECTIONS:

1. TO MAKE THE CAKE:
2. Preheat oven to 350°F. Generously grease a 10- or 12- cup Bundt pan.*
3. Whisk together the flour, almond flour, salt, baking powder, and baking soda. Set aside.
4. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the liqueur, vanilla extract, and almond extract.
5. Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
6. ...................................

Read more at https://bakeorbreak.com/2017/06/amaretto-almond-bundt-cake/#gubkGwjc70S2McoB.99

for full instruction please see : bakeorbreak.com

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