Italian Sour Cream Saronno Cake
Indulge in the rich, almond-kissed decadence of Italian Sour Cream Saronno Cake, a dessert that captures the essence of Italian baking with a modern twist. This moist and tender cake combines the tangy creaminess of sour cream with the nutty warmth of amaretto liqueur and sliced almonds, creating layers of complex flavor in every bite. Baked to golden perfection and elegantly dusted with powdered sugar, this bundt-style cake is as visually stunning as it is delicious. Ideal for special occasions or as a luxurious everyday treat, it pairs beautifully with a cup of coffee or tea, making it a standout choice for any dessert table. Ready in just over an hour, this easy-to-follow recipe requires simple ingredients yet delivers bakery-worthy results every time.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Amaretto liqueur
- 1 cup Sour cream
- 0.5 cup Sliced almonds
- 0.25 cup Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or cake pan to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Mix in the vanilla extract and Amaretto liqueur.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the sour cream. Start and end with the dry ingredients, beating until just combined after each addition.
Gently fold in the sliced almonds with a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar for a beautiful finishing touch.
Slice and serve. Enjoy your Italian Sour Cream Saronno Cake with a cup of coffee or tea!
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 48.1 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 111 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
