I came up with this simple amaretto bundt cake just so I could have another reason to consume that delicious Italian liqueur Amaretto, the liqueur of love !
2 cups cake flour
2 teaspoons baking powder
1/2 cup softened unsalted butter
1 cup sugar
3 eggs room temp
3/4 cup milk
1 teaspoon almond extract
1 1/2 cups powdered sugar
2 tablespoons amaretto
milk as needed
Plus 1/4 cup or so slivered almonds toasted for top
Preheat oven to 350, toast almonds set aside.
Mix butter and sugar until creamy.Prepare pan:. Use a pastry brush or spray or a mister and make sure every nook and corner has been well greased. Two areas you need to focus on are the bottom of the pan which has the curves or design and where the tube meets the bottom. This is where it stuck most often. Dust the pan with flour lightly. You don’t want lumps of flour stuck to your pan. Tap out any excess flour.Make sure it is all completely covered retouching up if needed.
Add eggs one at a time and beat well.
Mix flour and baking powder together and the milk and extract togther.
Add half flour mixture, then half milk mixture, repeat, mixing until incorporated about 1 minute.
Pour into pan and bake for 25-30 minutes or until set.
Remove from pan form oven and place on counter for 10 minutes or place in the sink with about 2 inches boiling water, this will help the unmolding!
Flip onto platter and cool completely.
Mix the glaze ingredients until a drizzling consistency. Add milk if too thick or more sugar if too thin.
Drizzle the glaze all over and toss almonds all over as well.