Instructions: Sift all dry ingredients together and set aside

In a large bowl, beat softened butter until creamy. Add sugar and continue to beat until the mixture is light in color.

Whisk together, egg, egg whites and vanilla and then gradually beat in to the butter/sugar mixture.

Add flour mixture in 3 parts, alternating with yogurt, beating on low speed until the dry ingredients and yogurt are incorporated into the other ingredients.

Finely chop and toast the slivered almonds and fold into batter.

Pour ingredients into a buttered bundt pan, spreading evenly. Bake for 25 to 30 minutes, or until toothpick comes out clean when inserted into the middle.

Let cool for 30 minutes.

Tap the bundt pan on the sides firmly to loosen the cake and turn upside down onto a working surface. Sprinkle a generous amount of liqueur on the bundt cake then sift a generous amount of powdered sugar over the liqueur.

Note: You can also put your favorite transparent glaze or frosting over cake.

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