Recipe | "Amaretto Almond Cake" by Sue Ready

Cook's Notes: A moist cake perfect for almond lovers served with a cup of coffee or tea. Absolutely delicious and a sprinkle of toasted coconut and almonds over the top is the piece de resistance. Recipe from

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 toasted almonds and coconut.

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