Ingredients:

  • 1 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 0.5 cup almond meal
  • 2 tsp baking powder
  • 1 tbsp ground cinnamon
  • 0.5 tsp salt
  • 1 cup horchata
  • 0.5 cup sour cream
  • 2 cups powdered sugar
  • 4 tbsp horchata
  • 0.5 tsp ground cinnamon
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan with butter and dust with flour.
  2. Sift together the all-purpose flour, almond meal, baking powder, 1 tablespoon of ground cinnamon, and salt in a medium bowl.
  3. Beat the softened butter and granulated sugar on medium-high until pale and fluffy (3-5 minutes).
  4. Add eggs one at a time, beating well after each addition, then stir in 2 teaspoons of vanilla extract.
  5. Reduce mixer speed to low. Alternately add 1/3 of the dry ingredients and half of the horchata and sour cream, ending with the remaining dry ingredients. Mix until just combined.
  6. Pour batter into the prepared pan and bake for 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  7. Cool the cake in the pan for 10 minutes before inverting onto a wire rack.
  8. Prepare the glaze by whisking together powdered sugar, 4 tablespoons of horchata, 0.5 teaspoon of ground cinnamon, and 1 teaspoon of vanilla extract. Drizzle over the cooled cake.