Amaretto Bundt Cake

Cake:

3/4 c. butter, softened
1 1/2 c. sugar
3/4 c. sour cream
2 tsp almond emulsion
4 eggs
2 1/2 c. all purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
3/4 c. milk
1/4 c. amaretto

Icing:

2 Tbsp butter
1/3 c. sugar
1/2 c. heavy cream
1/2 tsp almond emulsion
3/4 c. powdered sugar, sifted

Topping:
sliced almonds

Preheat over to 350 degrees and prepare bundt pan.  I like baking pam spray but you can also just use nonstick.

In large bowl, cream sugar and butter together until fluffy.

Add sour cream and almond extract and mix until well combined.

Add eggs, one at a time scrape bowl in between as needed to make sure every things gets incorporated.

Combine dry ingredients in seperate bowl.

Mix milk and amaretto together in small separate bowl.

Add 1/2 of the dry ingredients to the wet ingredients and mix until will combine. 

Add the amaretto mixture and mix until well combine. 

Add remaining dry ingredients and again mix until well combine.

Pour into bundt pan and bake 38 - 45 minutes or until a toothpick comes out with a few crumbs and not wet.

Allow to cool for 10 minutes before turning out on a cooling rack to finish cooling completely.

Icing:

Combine all ingredients EXCEPT powdered sugar in a small sauce pan.  Heat on low until the sugar is melted then return heat to medium and bring to a boil.  Boil for 3 minutes, stirring occasionally, them removed from heat and pour into heat proof glass bowl.  Whisk in the powdered sugar until smooth.  Once cooled slightly and thickened drizzle over cake.

Top with sliced almonds.