The next time you are in the mood to bake, but aren’t sure what you should make, look no further than this Amaretto Buttermilk Bundt Cake. This easy bundt cake is both very simple and absolutely delicious, making it a great choice for absolutely any occasion (even if that occasion is “hey, it’s Tuesday!”). The cake is made with a combination of regular all purpose flour and almond flour, which gives the cake a tight and soft crumb. It is flavored with a generous pour of Amaretto liqueur and a hint of vanilla, but the warm flavor of buttermilk comes through in every bite.
Amaretto is an almond-flavored liqueur with a wonderfully sophisticated flavor to it. It is much smoother and more subtle than almond extract, though a small quantity of the extract could be substituted into this recipe if you don’t have Amaretto on hand. That said, I purposely only used about 1 1/2 oz of the liqueur because that is how much comes in one of those cute little miniature bottles. Instead of picking up a full sized bottle (if you only intend to bake with it, for instance), you can pick up two minis and use one for the cake and one for the glaze!
After drizzling glaze over the top of the cake, I sprinkled on a handful of toasted, sliced almonds. You can use salted or unsalted almond slices (I used unsalted, but salted would make a tasty salty-sweet contrast with the glaze). Unlike chopped nuts or slivered almonds, the sliced almonds are light enough to adhere to the glaze without difficulty and give the cake a very pretty finishing touch. The only add a subtle crunch to the top of the cake, not taking anything away from the ultra-soft crumb of each slice. The cake should be stored in an airtight container after it has been glazed and should keep for a couple of days after baking.
Amaretto Buttermilk Bundt Cake
2 1/2 cups all purpose flour
1/2 cup almond flour
2 1/2 tsp baking powder
3/4 tsp salt
1 1/2 cups sugar
1/2 cup butter, room temperature
3 large eggs
1 tsp vanilla extract
3 tbsp Amaretto or 1/2 tsp almond extract
1 1/4 cups buttermilk
Preheat oven to 350F. Grease and flour a 10-inch tube pan.
In a medium bowl, whisk together flour, almond flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in the eggs one at a time until well-combined.
In a measuring cup or small bowl, combine vanilla, Amaretto/almond extract, buttermilk. Working in two or three additions, alternately add the flour mixture and the buttermilk mixture to the butter mixture, ending with a final addition of dry ingredients. Stir only until no streaks of flour remain. Pour into prepared pan.
Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean.
Cool on a wire rack before topping with glaze.
2 cups confectioners’ sugar
1 tbsp milk
2 tbsp Amaretto
1/4 cup toasted, sliced almonds
In a medium bowl, combine sugar, milk and Amaretto. Whisk until smooth. If mixture is too thick to drizzle easily, add in additional milk 1 teaspoon at a time until desired consistency is reached. Drizzle over cake, then sprinkle cake with sliced almonds while the glaze is still wet.
Allow glaze to set for at least 30 minutes before serving.