I finally nailed my Almond Amaretto Bundt Cake with one small trick most recipes skip, and my Amaretto Pound Cake Recipe will make you curious to see how simple it is.
I never thought a pound cake could make me pause, but this Almond Amaretto Bundt Cake did. Rich, dense crumb that somehow stays buttery and moist, with a hint of amaretto liqueur and the warm comfort of unsalted butter.
I call it my secret Amaretto Pound Cake Recipe, the kind you bring when you want people to ask for more but not the recipe. It sits smack in the middle of all Bundt Cakes Recipes for me, because it tastes classic yet kinda unexpected.
Youll slice it slow, maybe even hide the last piece like it’s illegal.
Ingredients
- Unsalted butter: Gives rich, creamy fat and tenderness, mostly fats with vitamin A.
- Granulated sugar: Sweetens heavily, simple carbs, no fiber, boosts browning and moistness.
- Eggs: Add protein, structure, and moisture, yolks bring fat and richness.
- Sour cream: Adds tang and moisture, provides some fat and tender crumb, yum.
- Amaretto liqueur: Gives almond flavor and sweetness, small alcohol, mainly aroma enhancer.
- Almond flour: Adds nutty flavor, protein and healthy fat, gives crumbly tender texture.
- Almond extract: Concentrated almond punch, tiny amount adds big flavor, no nutrients.
- Sliced almonds: Toasted topping adds crunch, fiber, protein, and a pretty golden finish.
- Vanilla extract: Adds warm sweetness and depth, tiny amount enhances overall flavor.
- Powdered sugar glaze: Makes surface sweet and glossy, mostly simple carbs, melts into crumbs.
Ingredient Quantities
- 1 1/2 cups (340g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 5 large eggs, room temp
- 1 cup (240g) sour cream
- 1/4 cup (60ml) amaretto liqueur
- 1 tsp almond extract
- 1 tsp vanilla extract
- 2 cups (240g) all-purpose flour
- 1 cup (96g) almond flour (finely ground blanched almonds)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups (180g) powdered sugar (for glaze)
- 3 tbsp (45ml) amaretto liqueur (for glaze)
- 1 tbsp milk or cream (for glaze)
- 1/2 cup sliced almonds, toasted (for topping)
How to Make this
1. Preheat oven to 325°F (163°C). Grease a 10 to 12 cup bundt pan very well with butter or nonstick spray and dust with flour, or use a baking spray with flour; set aside. Toast the 1/2 cup sliced almonds in a dry skillet over medium heat, stirring often, until golden, about 3 to 5 minutes, then cool.
2. In a bowl whisk together 2 cups all-purpose flour, 1 cup almond flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt so it’s evenly mixed; set aside.
3. In the bowl of a mixer beat 1 1/2 cups (340g) softened unsalted butter with 2 cups (400g) granulated sugar on medium-high until light and fluffy, about 3 to 5 minutes, scraping the bowl once or twice.
4. Add the 5 large room temperature eggs one at a time, beating until each is incorporated and scraping the bowl after a few eggs so everything mixes evenly.
5. Mix in 1/4 cup (60ml) amaretto, 1 teaspoon almond extract and 1 teaspoon vanilla extract, then add 1 cup (240g) sour cream and stir just until combined.
6. Add the flour mixture in three additions, mixing on low speed and scraping the bowl between additions; mix just until no streaks of flour remain, dont overmix or you’ll toughen the cake.
7. Spoon the batter into the prepared bundt pan, smooth the top, then tap the pan gently on the counter a few times to knock out large air bubbles.
8. Bake in the preheated oven 60 to 75 minutes, until the cake is deep golden and a skewer or toothpick inserted near the center comes out with a few moist crumbs. If the top browns too fast, tent loosely with foil for the last 15 to 20 minutes.
9. Cool the cake in the pan on a wire rack for 15 to 20 minutes, then invert onto the rack to cool completely. Whisk together 1 1/2 cups (180g) powdered sugar, 3 tablespoons (45ml) amaretto and 1 tablespoon milk or cream until smooth and pourable; drizzle over the slightly warm or cooled cake and sprinkle the toasted sliced almonds on top.
Equipment Needed
1. 10 to 12 cup bundt pan, well greased and floured
2. Stand mixer with paddle attachment or an electric hand mixer
3. Large mixing bowl and a medium bowl for dry ingredients
4. Measuring cups and spoons plus a liquid measuring cup
5. Digital kitchen scale for accuracy with butter, flours and sugar
6. Rubber spatula for scraping and folding (and a wooden spoon for tougher mixing)
7. Whisk for the glaze and to blend dry ingredients
8. Dry skillet for toasting the sliced almonds
9. Cooling rack, oven mitts and a toothpick or skewer to test doneness
FAQ
Almond Amaretto Pound Cake Recipe Substitutions and Variations
- Unsalted butter > salted butter, same amount. If you do this, cut the added salt from 1/2 tsp to 1/4 tsp so it wont be too salty.
- Sour cream > plain full fat Greek yogurt, 1:1. Texture is almost the same, just a tiny bit firmer and tangier but still delicious.
- Amaretto liqueur > non alcoholic option: use the same volume of milk or water plus almond extract for flavor (about 1/4 cup liquid + 1 tsp almond extract to replace 1/4 cup amaretto; for the 3 tbsp glaze use 3 tbsp milk + 1/8–1/4 tsp almond extract). Or use orgeat/almond syrup 1:1 and cut glaze sugar a tad.
- Almond flour > finely ground hazelnuts, 1:1, for similar texture and nutty taste. If you need nut free, use 1 cup all purpose flour plus 2 tbsp melted butter or oil to replace the lost fat, cake will be a bit less tender.
Pro Tips
1. Let ingredients actually hit room temp, dont skip it. Cold eggs or butter make the batter seize up and the cake wont be as tender, but if your butter gets too soft pop it in the fridge for 10 minutes and try again.
2. Grease the bundt pan like you mean it, use a pastry brush to work butter into all the nooks then dust with flour or use a flour spray, and tap the filled pan on the counter a few firm times to get big air bubbles out. If the cake wont release after cooling 15 to 20 minutes, warm the bottom of the pan over a low burner or in a warm oven for a couple minutes, then try again.
3. For the best crumb, weigh your flours and pulse the almond flour in a food processor if it seems clumpy so it blends evenly. Also fold gently and stop as soon as you dont see flour streaks, overmixing will make it tough.
4. Make the glaze just before you need it and keep it slightly warm so it pours smoothly, but not hot or it will soak in and make the top soggy. Toasted almonds stay crunchy if you sprinkle them on right before serving, dont put them on too early.
Almond Amaretto Pound Cake Recipe
I finally nailed my Almond Amaretto Bundt Cake with one small trick most recipes skip, and my Amaretto Pound Cake Recipe will make you curious to see how simple it is.
12
servings
705
kcal
Equipment: 1. 10 to 12 cup bundt pan, well greased and floured
2. Stand mixer with paddle attachment or an electric hand mixer
3. Large mixing bowl and a medium bowl for dry ingredients
4. Measuring cups and spoons plus a liquid measuring cup
5. Digital kitchen scale for accuracy with butter, flours and sugar
6. Rubber spatula for scraping and folding (and a wooden spoon for tougher mixing)
7. Whisk for the glaze and to blend dry ingredients
8. Dry skillet for toasting the sliced almonds
9. Cooling rack, oven mitts and a toothpick or skewer to test doneness
Ingredients
-
1 1/2 cups (340g) unsalted butter, softened
-
2 cups (400g) granulated sugar
-
5 large eggs, room temp
-
1 cup (240g) sour cream
-
1/4 cup (60ml) amaretto liqueur
-
1 tsp almond extract
-
1 tsp vanilla extract
-
2 cups (240g) all-purpose flour
-
1 cup (96g) almond flour (finely ground blanched almonds)
-
1 1/2 tsp baking powder
-
1/2 tsp salt
-
1 1/2 cups (180g) powdered sugar (for glaze)
-
3 tbsp (45ml) amaretto liqueur (for glaze)
-
1 tbsp milk or cream (for glaze)
-
1/2 cup sliced almonds, toasted (for topping)
Directions
- Preheat oven to 325°F (163°C). Grease a 10 to 12 cup bundt pan very well with butter or nonstick spray and dust with flour, or use a baking spray with flour; set aside. Toast the 1/2 cup sliced almonds in a dry skillet over medium heat, stirring often, until golden, about 3 to 5 minutes, then cool.
- In a bowl whisk together 2 cups all-purpose flour, 1 cup almond flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt so it's evenly mixed; set aside.
- In the bowl of a mixer beat 1 1/2 cups (340g) softened unsalted butter with 2 cups (400g) granulated sugar on medium-high until light and fluffy, about 3 to 5 minutes, scraping the bowl once or twice.
- Add the 5 large room temperature eggs one at a time, beating until each is incorporated and scraping the bowl after a few eggs so everything mixes evenly.
- Mix in 1/4 cup (60ml) amaretto, 1 teaspoon almond extract and 1 teaspoon vanilla extract, then add 1 cup (240g) sour cream and stir just until combined.
- Add the flour mixture in three additions, mixing on low speed and scraping the bowl between additions; mix just until no streaks of flour remain, dont overmix or you'll toughen the cake.
- Spoon the batter into the prepared bundt pan, smooth the top, then tap the pan gently on the counter a few times to knock out large air bubbles.
- Bake in the preheated oven 60 to 75 minutes, until the cake is deep golden and a skewer or toothpick inserted near the center comes out with a few moist crumbs. If the top browns too fast, tent loosely with foil for the last 15 to 20 minutes.
- Cool the cake in the pan on a wire rack for 15 to 20 minutes, then invert onto the rack to cool completely. Whisk together 1 1/2 cups (180g) powdered sugar, 3 tablespoons (45ml) amaretto and 1 tablespoon milk or cream until smooth and pourable; drizzle over the slightly warm or cooled cake and sprinkle the toasted sliced almonds on top.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 160g
- Total number of serves: 12
- Calories: 705kcal
- Fat: 35.3g
- Saturated Fat: 18g
- Trans Fat: 0.85g
- Polyunsaturated: 2.42g
- Monounsaturated: 10.68g
- Cholesterol: 143mg
- Sodium: 160mg
- Potassium: 150mg
- Carbohydrates: 68.5g
- Fiber: 2.16g
- Sugar: 51.7g
- Protein: 7.82g
- Vitamin A: 250IU
- Vitamin C: 0.2mg
- Calcium: 66.1mg
- Iron: 1.07mg
