Almond Cake with Amaretto Glaze

almond bundt cake on a plate with a slice taken out

Almond Cake with Amaretto Glaze

This almond bundt cake is so moist and delicious, and the amaretto liqueur glaze just puts it over the top! A great almond cake with amazing Italian flavors!

Course Dessert

Cuisine Italian

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 694kcal

Author Pina Bresciani

Ingredients

Almond Cake:

¾ cup salted butter at room temperature
7 tablespoon vegetable oil
3 eggs at room temperature
1.5 cups granulated sugar
1 teaspoon orange zest
1.5 teaspoon almond extract
1.5 teaspoon vanilla extract
2 ¼ cup all purpose flour
¾ cup almond flour
1.5 teaspoon baking powder
1 teaspoon salt

Amaretto Glaze:

3 cups powdered sugar sifted
7 tablespoon amaretto liquer
Finely chopped almonds to top the cake

Instructions

Make the Almond Cake:

Preheat oven to 350°F. Prepare a bundt pan by coating it with a thin layer of butter. Then put the pan in the fridge while you're preparing your ingredients. When you're about half way through preparing the cake, take the pan out of the fridge, and coat with a thin layer of all purpose flour. Place in the fridge again for about 5 minutes. Following these steps will ensure that the cake doesn't stick to the pan once baked.
In a stand mixer fitted with paddle attachment, cream butter, oil, eggs, and sugar until light and fluffy, about 2 minutes. Add in orange zest, almond extract and vanilla extract.
Turn speed to low and add in flour, almond flour, baking powder, and salt until just mixed.
Pour batter into prepared bundt pan. Bake for 40-45 minutes, or until cake is lightly brown on top and a knife inserted into the center comes out clean. Remove from the oven.
Allow cake to cool for about 10 minutes in the pan. Remove cake from the pan by flipping the pan upside down, and gently shaking the cake out on to a cooling rack. Allow the cake to cool completely.

Make the Amaretto Glaze

Combine powdered and half the amaretto liquer in a bowl. Using a spoon, mix the ingredients together, and remove the lumps from the sugar using thr back of the spoon. Add the rest of the amaretto, continuing to mix, and removing any remaining lumps.
Top the cake with the glaze. Place the cake on a baking sheet or pizza pan. Place the glaze in a ziploc bag, and cut a corner off of the bag. Pipe the glaze on the top of the cake. Then shake the pan, and tap it repeatedly on the counter until the glaze starts to run down the sides of the cake.
This video shows the process very well: https://www.youtube.com/watch?v=ieiRfDO4xBg&t=160s
Sprinkle finely chopped almonds on top of the glaze.

Notes

This recipe is based on a 10-cup bundt pan.
To prepare the bundt pan so the cake comes out easily: Grease the pan with a thin layer of butter. Then put the pan in the fridge while you're preparing your ingredients. When you're about half way through preparing the cake, take the pan out of the fridge, and coat with a thin layer of all purpose flour. Shake any excess flour out of the pan. Place in the fridge again for about 5 minutes. Following these steps will ensure that the cake doesn't stick to the pan once baked.
You can use any type of bundt pan to make this cake, I used the Nordicware Brilliance bundt pan
To remove the bundt cake from the pan, don't keep it in the pan for more than 10 minutes after removing from the oven. It will stick to the pan and not come out if kept in the pan for more than 10 minutes
The glaze should be very thick and not runny at all. A good test is if the glaze runs smoothly off a spoon, it's too thin. A thin glaze will seep into the cake and won't be as visible.
If the glaze is too runny once you've mixed in the amaretto and almond extract, add more powdered sugar. If it's too thick, add more amaretto. This video explains what the texture of the glaze should be very well.
To get the glaze to run down the side of the cake, gently shake and tap the baking sheet on a flat surface. Do not use a porcelain plate or cake stand (it will break)

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