Sour Cream Bundt Cake Recipe

This delicious Bundt cake recipe is loaded with sour cream, almonds, and amaretto and is topped off with a homemade caramel sauce for an unbelievable flavor.

Bundt cakes are great to eat as a snack, breakfast, and after-meal dessert.


– unsalted butter – sugar – light brown sugar – eggs – pastry flour – almond flour

Preheat the oven to 325°. Add  the butter and sugars to a standing mixer with the paddle attachment  and mix on high speed until light and fluffy, about 5 to 7 minutes.

Next, add 1 egg at a time until combined on medium speed. In a separate medium-sized bowl, whisk together both of the flours, baking soda, baking powder, and salt until combined.

Add  ½ of the dry ingredients on low speed into the creamed butter and sugar until combined. Next, add in the sour cream, followed up by adding in the rest of the dry ingredients.

Lastly, mix in the vanilla and amaretto until combined. Transfer the batter to a 10-cup Bundt pan and bake at 325° for 60 70 minutes or until browned and firm.

Cool completely to room temperature on a cooling rack, remove the cake from the pan, and place it on a serving plate or tray.

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