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Moist Apple Amaretto Bundt Cake with Brown Butter Glaze

A slice of moist apple amaretto cake filled with visible apple chunks, topped with a thick caramel sauce drizzle.
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This recipe guides you through making a moist, flavorful Bundt cake featuring fresh apples and the distinct nutty flavor of Amaretto liqueur, finished with a simple brown butter glaze.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup Amaretto liqueur
  • 2 cups peeled, cored, and diced Granny Smith apples (about 2 medium apples)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons unsalted butter (for glaze)
  • 1 tablespoon Amaretto liqueur (for glaze)
  • 1 teaspoon milk or water (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, whisk together the sour cream and 1/4 cup Amaretto liqueur.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Gently fold in the diced apples using a spatula.
  8. Pour the batter evenly into the prepared Bundt pan.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  11. Prepare the glaze: In a small saucepan over low heat, melt the 2 tablespoons of butter until it foams slightly and turns light brown and nutty smelling. Remove from heat immediately.
  12. Whisk the powdered sugar, 1 tablespoon Amaretto, and milk into the brown butter until smooth. Add more milk if the glaze is too thick.
  13. Drizzle the brown butter Amaretto glaze over the cooled cake before serving.

Notes

  • Granny Smith apples work well because they hold their shape during baking. Honeycrisp is a good alternative.
  • For a stronger Amaretto flavor, you can soak the diced apples in 2 tablespoons of Amaretto for 10 minutes before folding them into the batter.
  • If you do not have a Bundt pan, this recipe works for two 8-inch round cake pans, reducing the baking time slightly.

Nutrition

Find it online: https://cookingzenith.com/apple-amaretto-cake-recipe-moist/