This Best-Ever Had Nestlé Chip Almond Cake will quickly become one of your favorites! Created by Maria Samperi of Northford, CT, this chocolate dessert with its Amaretto glaze is a perfect addition to any party or family get-together.
- 3 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter
- 2 1/2 cups granulated sugar
- 1/2 cup (1/2 of an 8-oz. can) almond paste, crumbled
- 1/2 teaspoon almond extract *
- 6 large eggs
- 1 container (8 oz.) dairy sour cream
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- AMARETTO GLAZE (recipe below)
- Garnish with NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
PREHEAT oven to 325° F. Lightly grease and flour 12-cup Bundt pan.
COMBINE flour, baking powder, baking soda and salt in medium bowl.
BEAT butter, granulated sugar, almond paste and almond extract in large mixer bowl on medium speed until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with sour cream. Stir in morsels. Pour batter into prepared Bundt pan.
BAKE for 1 hour 25 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack for 15 minutes; invert onto wire rack to cool completely. Drizzle top with Amaretto Glaze. Garnish with morsels, if desired.
FOR AMARETTO GLAZE:
COMBINE 1 cup sifted powdered sugar and 4 teaspoons amaretto or milk in small bowl; stir. Add enough additional amaretto or milk to make glazing consistency.
*May substitute almond extract with vanilla extract.
Review This Recipe
A Near Mishap but Good!
I always thought there was a standard size bundt pan but found out differently with this recipe. While in the oven, it started overflowing onto the bottom of my oven. I was able to salvage the cake by placing a cookie sheet underneath. Will know better next time!
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