Amaretto Bundt Cake with Bourbon Soak Recipe

Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup tube pan (such as Bundt®).

Beat sugar and butter together in a large bowl using an electric mixer on high speed until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla bean paste and almond extract and mix in.

Whisk the sifted cake flour baking soda and salt together in a bowl. Add flour mixture to the bowl with the butter mixture in 3 additions alternating with amaretto and sour cream.

Sprinkle sliced almonds into the bottom of the prepared tube pan. Pour batter on top.

Bake in the preheated oven until a toothpick inserted in the center comes out clean about 1 1/2 hours. Cool cake in pan for 15 minutes; turn it out onto a wire rack to cool another 15 minutes.

Use a toothpick or the tines of a fork to poke holes around the top of the cake and spoon bourbon over the cake. Cool another 15 minutes and transfer cake to a serving plate.