Caramel cream and amaretto bundt cake

Ingredients for 1 servings:

• 250 g butter
• 250 g flour
• 250 g sugar
• 5 eggs
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 2 tsp cinnamon powder
• 150 ml Amaretto
• 3 tbsp spread (caramel cream), e.g. from Lotus
• 100 g almonds, chopped
• Margarine, for the mold
• Breadcrumbs , for the form
• possibly chocolate coating or powdered sugar for dusting.

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Grease the Bundt cake pan with margarine and sprinkle the breadcrumbs evenly over the pan. Cream the butter and sugar with the vanilla sugar until light and fluffy. Gradually add the eggs and beat until creamy. Stir in the cinnamon, amaretto, and caramel cream. Mix in the flour, baking powder, and chopped almonds. Pour the batter into the pan and bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 50-60 minutes. You can then dust the cake with powdered sugar or cover it with chocolate coating.