Eeeny Meeny Miney Mo! That’s pretty much how I made the decision as to what to bake this month for the Cake Slice Bakers reveal. I chose the Amaretto Almond Bundt and I am not disappointed. Rather than make one big bundt I opted to make mini bundts. There was batter leftover so baked the rest in my 3D jumbo cupcake pan. Other than a slight tug of war getting the cakes out of the pans, the whole process went smoothly.
This cake comes together very quickly and in less than 2 hours, you can transport yourself to Bundt cake nirvana with just one bite. I am so not kidding this cake is good.
The crumb was very tender and I loved the crunch from the sliced almonds on the bottom of the pans. There was also a lovely little crunch on the crust as well. I don’t know if it was meant to be there or not but it was good. Even though there is booze baked into the cake and it’s literally doused in a boozy glaze you do not get a buzz.
To date there has not been a cake from this book that I didn’t love. One thing I’ve noticed since the first bake is that the glazes that accompany so many of these cakes are outrageously delicious. They will be a part of my baking repertoire from now on. I’m looking forward to seeing what my fellow bakers chose this month and I hope you’ll visit them as well.
- 1¼ cups butter, softened
- 1 (3-oz.) package cream cheese, softened
- 2½ cups sugar
- 3 tablespoons almond liqueur
- 1 tablespoon vanilla extract
- 2½ cups all-purpose flour
- 6 large eggs
- ⅓ cup sliced almonds
- Amaretto Glaze
- ¾ cup sugar
- 6 tablespoons butter
- ¼ cup almond liqueur
- Preheat oven to 325°.
- Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add liqueur and vanilla, beating just until blended.
- Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
- Add eggs, 1 at a time, beating at low speed just until blended after each addition. Sprinkle almonds over bottom of a greased and floured 12-cup Bundt pan; pour batter into pan.
- Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
- During last 10 minutes of baking, prepare Amaretto Glaze.
- Bring sugar, butter, almond liqueur, and water to a boil in a small 1-qt. saucepan over medium heat, stirring often.
- Reduce heat to medium-low, and boil, stirring constantly for 3 minutes.
- Remove from heat, and use immediately.
- Remove cake from oven, and gradually spoon hot Amaretto Glaze over cake in pan. (Continue to spoon glaze over cake until all of glaze is used, allowing it to soak into cake after each addition.) Cool completely in pan on a wire rack (about 1 hour and 30 minutes).
I’m also taking this cake to a few parties.