Description
This is a great cake to serve at a brunch, alongside a nice hot cup of coffee!
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon (Optional)
- ¾ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 ½ cups white sugar
- 1 cup unsalted butter, softened
- 4 eggs, room temperature
- ⅔ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ⅓ cup amaretto liqueur
- 1 cup powdered sugar
- 3 tablespoons heavy cream, or more as needed
- 2 teaspoons amaretto liqueur
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ⅛ teaspoon salt
- 1 tablespoon sliced almonds, or to taste (Optional)
- 1 pinch ground cinnamon (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan.
- Whisk flour
- baking soda
- cinnamon
- salt
- and nutmeg together in a small bowl.
- Cream sugar and butter together in a large bowl using an electric mixer until light and fluffy. Beat in eggs
- 1 at time
- mixing thoroughly after each addition. Mix in sour cream
- vanilla extract
- and almond extract. Mix in half the flour mixture on low speed until just combined. Pour in amaretto and mix gently. Add in remaining flour mixture; blend until just combined. Batter will be somewhat thick; pour evenly into prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 55 to 60 minutes. Let cake cool for 10 minutes in the pan. Remove to a wire rack to cool completely
- at least 40 minutes.
- To make glaze: Whisk powdered sugar
- heavy cream
- amaretto
- vanilla extract
- almond extract
- and salt together until smooth. Add more heavy cream if glaze is too thick. Pour glaze over cooled cake; top with sliced almonds and a sprinkling of cinnamon.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 2 hrs
Servings: 10