Amaretto Almond Bundt Cake

Looking online I discovered my bundt pan now comes under the category of vintage. Bundt pans have been around since the 50's but in the late 60's they really came into popularity when recipes using these pans won the Pillsbury Bake-Off contests. The founder of Nordic Ware in St. Louis Park, MN was responsible for designing this bundt pan fashioned after a German version of a bund pan. Bund means gathering in German. David Dalquist added the t to the word bund and his creation took off. Nordic Ware estimates more than 40 million original pans are in use. Today manufacturers have taken bundt pans to new heights with various patterns in the pan and different sizes.
Here are three I have thought about 

But then again mine has served me well for some 40 years-if its not broken why fix it!
I still own this $.99 copy (circa 1974) 

and today its called vintage online to buy for $14.95.    

So with all that being said I dusted out my pan for  

Amaretto Almond Bundt Cake
Cook's Notes:  A moist cake perfect for almond lovers served with a cup of coffee or tea. Absolutely delicious and its one recipe were I made very few adaptations.  A sprinkle of toasted coconut and almonds over the icing top is the piece de resistance. 
Recipe from bakeorbreak.com

Cake Ingredients: 

• 2-1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 cup butter, softened
• 1 cup granulated sugar
• 1 cup firmly packed brown sugar
• 4 large eggs
• 3 TB. almond-flavored liqueur, such as Amaretto
• 1 tsp. vanilla extract
• 1 tsp.almond extract
• 1 cup milk (I used 2%)

Glaze Ingredients:

• 1 cup confectioners’ sugar, sifted
• 3 to 5 tablespoons heavy cream
• 1 tsp. almond extract
• 1 tsp. Amaretto
• Garnish-toasted sliced almonds and coconut

Cake Directions: 

• Preheat oven to 350 degrees. Generously grease a 10- or 12- cup Bundt pan.
• Whisk together the flour, almond flour, salt, baking powder, and baking soda. Set aside.
• Using an electric 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 45 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, amaretto 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.