Amaretto Marble Bundt Cake


I love Marble cakes! They're so pretty and versatile. This wonderful recipe adapted from Sherry Yard's, 'The Secrets of Baking' was a simple and lusciously moist cake and perfect to try with a variation on flavors. With the basic Italian pantry liqueurs on hand it was easy to transform this into a recipe con l'amaretto. Amaretto is a sweet almond flavored liqueur which blends wonderfully with chocolate and the aroma of it is so alluring which is only enhanced more baked along side the white of the cake perfumed with pure bourbon vanilla.

For the icing I chose an Italian Whipped Meringue. Although this cake would be just as wonderful with a simple sugar glaze too for a not so formal affair. * Daisies aren't edible.. just fresh picked from the winter garden! :)

Ingredients
2 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons Amaretto
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter
1 1/4 cups granulated white sugar
2 large eggs
2 teaspoons pure bourbon vanilla extract
3/4 cup sour cream
1/3 cup milk


Directions
* If you are using a dark colored bundt pan, make sure to reduce the oven temperature to 325 degrees F (165 degrees C). This is done because dark colored pans absorb more of the energy coming from the oven walls so the pan becomes hotter and transmits heat faster than light colored pans. Reducing the oven temperature slightly will help compensate for this.


Preheat oven to 350 ˚ and place rack in center of oven. Butter, or spray with a non stick spray, a 10 inch bundt or tube pan.

In a stainless steel bowl, over a saucepan of simmering water, melt the semisweet chocolate with the Amaretto. Remove from heat and set aside.

In a separate bowl sift together the flour, baking powder, baking soda and salt. Set aside.

In bowl of electric mixer, cream the butter. Gradually add the sugar and continue to beat until the mixture is light and fluffy (about 5 minutes). Add beaten eggs, one at a time, mixing well after each addition. Beat in the pure bourbon vanilla and sour cream.

With the mixer on low speed alternately add the flour mixture and the milk to the batter, in three additions, beginning and ending with the flour.

After preparing the batter, pour half of the batter into a separate bowl. Stir the melted chocolate into one half of the batter, mixing well. Place the batter into the prepared pan by alternating spoons of vanilla batter and chocolate batter. Then, with the end of a wooden spoon, gently draw swirls through the batter to marbleize it. Don't over mix or you won't have that wonderful marble affect.

Bake for about 50 - 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes before removing the cake from the pan to cool completely. Serve warm or at room temperature. This cake will keep for a couple of days at room temperature or it can be frozen.

Italian Whipped Meringue Frosting

Ingredients
2/3 cup sugar
1/2 cup water
3 egg whites (room temperature)
1/8 teaspoon cream of tartar
1 teaspoon vanilla or other flavoring
2 tablespoons sugar

Directions
Mix 2/3 cup sugar and water together and bring to a boil until a temperture of 275 is reached on a candy thermometer.
Brush the cystals on the side of the pan down with a pastry brush dipped in cold water as needed.
As the syrup reaches its temperature, beat the egg whites with the cream of tartar, 2 tabespoons sugar until the whites form soft peaks.
Remove syrup from heat add the syrup in a small stream while continuing to beat the mixture with the electric mixer.
Beat about 3 more minutes. The mixture will form glossy peaks and thicken.
Add the vanilla and mix a bit more.
Frost the cake immediately.


Ciao and Happy Baking Italian Style!
Laurie

20 comments:

Chef Chuck said...

That looks very good!!
I was talking about a Bundt Cake a few days ago,this one looks better. Very Italian !! Thanks

Michele said...

That looks so moist and delicious! I wish someone would bake that for me!!! :-)

Michele said...

That looks so moist and delicious! I wish someone would bake that for me!!! :-)

Mila said...

This looks so good and I love your pictures!

The Food Hunter said...

It looks delicious. I'll be making this one for sure. Love the flowers.

The Blonde Duck said...

Look at that swirl! I love the flower in the picture!

Maryann said...

Your cake came out beautiful!! xox

Cynthia said...

Your photographs are inviting and enticing.

glamah16 said...

Lovely cake.I do love my Amaretto.

YankeeSoaper said...

Gorgeous cake! A breath of sunshine and I bet it's delicious!

Megan said...

I love amaretto and this looks delicious. I'm interested in that frosting. Besides a little bit of sugar,this lookd like it would be a much healthier version of a frosting. LOVE IT!
And your pictures always look so lovely. Any photo tips?

RecipeGirl said...

How beautiful! Wish I could eat :(

Don't you love our flowers that bloom all year long?

duodishes said...

The frosting looks so light and fluffy. Very delicious. And so pretty with the flowery accent.

JennDZ - The Leftover Queen said...

That sounds delicious Laurie - and looks fantastic!

Proud Italian Cook said...

The pictures and your cake look beautiful Laurie! Love the Italian merinque, and of course the Amaretto touch! You took the "bundt cake" to a new horizon!!

Dolcienonsolo said...

Che brava che sei....devo ritornare con calma!!

Dolcienonsolo said...

Grazie per la visita...ti aspetto ancora!

Elra said...

OMG Laurie, bunt cake never look this beautiful.
Cheers,
Elra

celine's Cuisine said...

Beautiful picture Laurie I love the contrasts of the colors: the clean white, the brown-chocolaty and the bright yellow flower!
Looks yummy and moist as I like them!

Foodessa said...

Laurie...I'll be doing a post on Amaretto this coming Monday and I decided to place your recipe amongst those that I chose for my readers to try ;o)

The cake looks scrumptious!

Ciao for now,
Claudia