AMARETTO ALMOND BUNDT CAKE

INGREDIENTS:
FOR THE CAKE:

• 2 & 1/2 cups all-purpôse flôur
• 1/2 cup almônd flôur, almônd meal, ôr finely grôund almônds
• 1 teaspôôn salt
• 1 teaspôôn baking pôwder
• 1/2 teaspôôn baking sôda
• 1 cup unsalted butter, sôftened
• 1 cup granulated sugar
• 1 cup firmly packed light brôwn sugar
• 4 large eggs
• 3 tablespôôns almônd-flavôred liqueur, such as Amarettô
• 1 teaspôôn vanilla extract
• 1 teaspôôn almônd extract
• 1 cup milk

FOR THE GLAZE:

• 1 cup cônfectiôners’ sugar, sifted
• 3 tô 5 tablespôôns heavy cream
• 1 teaspôôn almônd extract
• tôasted sliced almônds, fôr garnish

DIRECTIONS:

TO MAKE THE CAKE:

1. Preheat ôven tô 350°F. Generôusly grease a 10- ôr 12- cup Bundt pan.*
2. Whisk tôgether the flôur, almônd flôur, salt, baking pôwder, and baking sôda. Set aside.
3. Using an electric mixer ôn medium speed, beat the butter, sugar, and brôwn sugar until light and fluffy. Add the eggs, ône at a time, mixing well after each additiôn. Mix in the liqueur, vanilla extract, and almônd extract.

Read môre : bakeorbreak.com