Preheat oven to 350°F and prepare a bundt pan with non-stick spray.

Cream butter and sugar until light and fluffy, about 3-4 minutes.

Mix in sour cream and almond extract until well combined.

Add eggs one at a time, mixing just until combined. Scrape down sides as needed.

In a separate bowl, combine dry ingredients. Mix wet ingredients separately with milk and amaretto.

Alternate adding dry ingredients and wet mixture to the batter, starting and ending with dry ingredients.

Pour batter into prepared bundt pan and bake for 38-42 minutes, until a toothpick comes out clean.

Cool cake in the pan for 10 minutes, then transfer to a cooling rack.

Make the icing: heat butter, cream, honey, and almond extract until warm. Remove from heat and whisk in powdered sugar until smooth. Adjust consistency with more sugar or water.

Drizzle icing over the cooled cake and sprinkle with sliced almonds if desired.