• 3 cups flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 1/2 cups sugar
• 1/2 cup almond paste, crumbled
• 1/2 teaspoon almond extract
• 6 eggs
• 1 cup sour cream
• 2 cups chocolate chips
• 1 cup powdered sugar, sifted
• 5 teaspoons amaretto
Preheat oven to 325 degrees. Grease a Bundt pan with cooking spray.
Whisk flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Using an electric mixer on medium speed, beat the butter until creamy. Add sugar, almond paste, and almond extract. Beat until light and fluffy. Add eggs, one at a time, mixing well after each addition.
Reduce mixer speed to low. Add flour mixture in 3 portions, alternating with two portions of sour cream. Stir in chocolate chips.
Pour batter into Bundt pan. Bake 1 hour and 15 minutes. Cool completely.
To make the glaze combine the powdered sugar and amaretto and beat with a fork until no lumps remain. Add more amaretto to reach desired consistency. Drizzle over cooled cake.
*Recipe adapted from Bake or Break.