Total Time: 1 hr

Prep Time: 10 mins

Cook Time: 40-45 mins

Yield: 8-10 servings

Dish: Cake Stand


  • 3/4 cups butter*
  • 2 cups sugar
  • 4 Large eggs*
  • 3/4 cup sour cream*
  • 1/2 cup Amaretto
  •  1 tsp  almond extract
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  •  1/2 tsp kosher salt
  • 1 tsp baking soda
    • 1-1.2 cups confectioners sugar
    • 1/4 cup amaretto


    1. Butter and flour Bundt pan. – set aside
    2. Cream butter and sugar on high speed until light and fluffy.
    3. On medium speed add the eggs one at a time then blend in the sour cream, amaretto and almond extract, scraping the bowl between additions.
    4. Sift together the flour, cornstarch, salt and baking soda.
    5. On low speed add flour mixture and combine just until smooth.
    6. Pour batter into pan, smooth top and bake at 350 degrees for 40 – 45 minutes or until the cake begins to pull away from the side of the pan and a toothpick comes out clean.
    7. Let cool 20 minutes and remove from the pan – cool on wire rack until room temperature.
    8. Spoon glaze over cooled cake.


    *Ingredients at room temperature


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