Thursday, December 15, 2016

#BundtBakers ~ Amaretto Winter Bundt Cake




BundtBakers


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page. Thanks to Laura of Baking in Pyjamas for suggesting a "Winter Wonderland" theme this month. "Whether you celebrate Christmas or not, make your Bundt based on whatever comes to mind when you think Winter Wonderland. It can be Christmasey or not, it's all up to you!"

I could not be more happy with the way this cake came out. The texture is just perfection. Lightly caramelized across the bottom, a little bit dense, and incredibly moist and tender. You can eat it by hand or with a fork. It's not overly sweet so easy to enjoy pretty much any time of day. The almond flavor shines through with a kiss from the cherry. It's a lovely cake and was a great use of the Amaretto flavored coffee creamer I purchased recently!


See all the beautiful winter wonderland inspired bundts shared today:
   
Amaretto Winter Bundt Cake inspired by The Cozy Apron

Ingredients
2 ¼ cup all purpose flour
¼ cup almond flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks unsalted butter, room temp (1 cup)
1 ½ cup granulated sugar
3 eggs, room temp
1 ½ teaspoon pure vanilla extract
2 teaspoons pure almond extract
2 TBS maraschino cherry juice
1 cup Amaretto flavored coffee creamer
12 maraschino cherries (I used moonshine soaked cherries), coarsely chopped

Directions
  1. Preheat oven to 350 degrees, and lightly spray a bundt cake pan with cooking spray.
  2. In a medium-size bowl, combine the AP flour, almond flour, baking powder, baking soda and salt; whisk the dry ingredients together to blend and set aside.
  3. Into the bowl of a mixer fitted with a paddle attachment, add the butter and the sugar, and cream them together on medium-high speed for about 3-5 minutes until very light and fluffy. Add the eggs in one at a time, and continue to mix until those are incorporated scraping down the sides as needed. Add in the vanilla and almond extracts, followed by the Amaretto flavored creamer (again scrape down the sides as needed). Once the wet ingredients are blended, reduce the mixer speed to low, and begin adding the dry ingredients a little at a time until all are well incorporated (take care not to over-mix, but do  make sure all the dry ingredients are well blended). Turn the mixer off and stir in the cherries with a spatula (I only use a small handful of cherries, but the recipe could have tolerated quite a bit more - so add to your taste preferences).
  4. Pour the cake batter into the bundt pan as evenly as possible. Place the bundt pan into the oven and bake the cake for about 50-60 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool slightly and turn it out onto a wire rack or plate to completely cool.


6 comments:

  1. Amaretto flavored coffee creamer?! I might actually drink coffee had I known that was a thing.
    Great holiday bundt, Rebekah. Love the use of marachino cherries.

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  2. Wow wow wow! Your cake sounds absolutely heavenly! You described it perfectly and I love the taste of amaretto. YUM!

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  3. You had me at Amaretto. Then I was a bit disappointed that it was flavored coffee creamer but then you came through with the moonshine soaked maraschinos!!

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  4. I've always been a fan of amaretto and can only begin to imagine how lovely this cake must taste with both it and cherries!

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  5. Such a beautiful Bundt cake, Rebekah! Happy Holidays!

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