Amaretto Almond Bundt Cake

If you are one who likes to collect quotes I might suggest looking up Henri Frederic Amiel (1821-1881) 
He is a Swiss moral philosopher, poet, and critic. It was hard to pick just one quote to share. 

Today I was thankful for a TV since the skies were cloudy in our area thus outside viewing of the solar eclipse was not on the radar.  

I enjoyed a delicious slice of Amaretto Almond Bundt Cake while watching what other lucky viewers saw in parts of the U.S.

Cook's Notes: If you love almonds than this is the cake for you. What a fantastic flavor, moist but dense and one cake serves 12. 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.

Recipe adapted from www.bakeorbreak.com
Cake Ingredients:

• 2 -1/2 cups all-purpose flour
• 1/2 cup almond flour, or finely ground almonds
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 4 large eggs
• 3 TB. almond-flavored liqueur, such as Amaretto
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 1 cup buttermilk

For the glaze:

• 1 cup confectioners’ sugar, sifted
• 3 to 5 tablespoons heavy cream
• 1 tsp. almond extract
• toasted sliced almonds, for garnish

Cake Directions: 

• Preheat oven to 350 degrees and generously grease a 10- or 12- cup Bundt pan.
• Whisk together the flour, ground almonds or almond flour, salt, baking powder, and baking soda. Set aside.
• Using a mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the liqueur, vanilla extract, and almond extract.
• Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
• Transfer the batter to the prepared pan and spread evenly.
• Bake 40 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean.
• Cool the cake in the pan on a wire rack for 15 minutes. Then, flip the cake onto a serving plate to continue cooling.

Glaze Directions:

• Whisk together the confectioners’ sugar, 3 tablespoons of the cream, and the almond extract.
• Add more cream, about a teaspoonful at a time, until the glaze is the desired consistency. It should be thick but pourable.
• Drizzle the glaze over the cooled cake. Garnish with almonds.

Cooking Tip: Liquor stores carry mini (airline size) bottles of Amaretto-perfect for baking.