This delicious Bundt cake recipe is loaded with sour cream, almonds, and amaretto and is topped off with a homemade caramel sauce.
Servings: 20
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour10 minutesminutes
Cooling Time: 1 hourhour
Total Time: 1 hourhour25 minutesminutes
Ingredients
For the Bundt Cake:
1cupof softened unsalted butter
1cupof sugar
1cupof packed light brown sugar
6large eggs
2cupsPastry Flour
1 ½cupsAlmond Flour
½teaspoonof baking soda
2teaspoonsof baking powder
pinchof sea salt
1cupof sour cream
1tablespoonof vanilla
1tablespoonof amaretto
For the Caramel Sauce:
1cupof packed light brown sugar
¼cupof unsalted butter
¼cupof evaporated milk
¼cupof heavy whipping cream
¼teaspoonof sea salt
Instructions
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.
Caramel: Add all ingredients to a medium-size pot and mix over medium heat until melted and smooth.
Pour the caramel over the top of the cooled bundt cake.
Notes
Make-Ahead: You can make this cake up to 1 day ahead of time.How to Store: Cover and keep the bundt cake in the refrigerator for up to 5 days. You can freeze this covered for up to 3 months. Thaw it in the refrigerator for 1 day before slicing and serving.Feel free to dust the cake with powdered sugar at the end.For more almond flavor, replace the vanilla extract with almond extract.You can also substitute the sour cream for cream cheese.Any flavor of ice cream is a great addition when serving this.