Almonds and almond extract are permanent staples in my pantry. They both have such great flavor and such versatile uses that I find myself using them often in baking, whether in addition to other flavors or in an all-in way with desserts like this Amaretto Almond Bundt Cake.
With almonds, almond extract, and almond liqueur all working together in this cake, there’s plenty of almond flavor for even the biggest almond fan.
For plenty of almond flavor, the addition of almond-flavored liqueur is just the thing. It really deepens the flavor and takes it to another level. For those of you who don’t bake with alcohol, you can simply omit the liqueur if you like. You may want to add another 1/2 to 1 teaspoon of almond extract to replace some of the almond flavor from the liqueur.
This cake has such a lovely, soft texture to go with all of that big almond flavor. It manages to be dense yet moist and soft and the same time. And topping it off is a simple, sweet almond glaze. Then we go all in with some toasted almonds sprinkled on top. Who’s ready to dive in?
I’ll give you one note about choosing a pan for baking this cake. It will fit in a 10-cup pan, although it will bake right to the top. If you’re worried at all about your cake spilling over, then go with a 12-cup pan. The cake you see here was baked in a 10-cup Heritage Bundt pan, and it did indeed bake all the way to the top. Just keep in mind that inaccurate measurements can lead to larger volumes of batter. (Click here if you need a quick review for measuring flour.)
This cake has quickly become one of my favorites. The simple preparation, the amazing flavor, and the wonderful texture all combine for a big-time dessert winner. Plus, it’s just so pretty, isn’t it? If you’re a big almond fan, I think this cake is destined to become one of your favorite desserts, too.