Amaretto Cake with Almond Icing
A tender, buttery bundt cake soaked with amaretto and drizzled with almond icing and toasted almonds. Wonderful for Christmas dessert or brunch.
Diet swaps
- Gluten-free: Use a gluten-free flour blend (or cornstarch to thicken).
- Dairy-free: Use olive oil or dairy-free butter instead of butter. Use unsweetened almond or oat milk.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 2 1/2 cups Flour
- 2 tsp Baking powder
- 1 cup Butter, softened
- 1 1/2 cups Sugar
- 4 Large eggs
- 3/4 cup Sour cream
- 1/2 cup Amaretto liqueur (divided)
- 2 tsp Almond extract (divided)
- 1 1/2 cups Powdered sugar
- 2 tbsp Milk
- 1/3 cup Sliced almonds, toasted
Directions
- Heat oven to 350°F and grease a bundt pan. Whisk flour, baking powder and a pinch of salt.
- Beat butter and sugar until fluffy; add eggs one at a time, then sour cream, 1/3 cup amaretto and 1 tsp almond extract. Mix in the flour.
- Bake 50–55 minutes until a toothpick comes out clean. Brush the warm cake with the remaining amaretto.
- Whisk powdered sugar, milk and 1 tsp almond extract; drizzle over the cooled cake and sprinkle with almonds.
Calorie breakdown
Per slice: butter 102 · sugar 73 · flour 71 · icing 49 · amaretto 20 · sour cream 21 · eggs 18 · almonds 11
💡 Lighter tip: Cut 20 thinner slices, about 290 calories each, and serve with fresh berries.
Helpful for this recipe
Bundt panShop on Amazon →Almond extractShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →