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

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

Mix in sour cream and almond extract until combined.

Add eggs one at a time, mixing until just combined; scrape sides as needed.

In a separate bowl, whisk dry ingredients: flour, baking soda, and salt.

Combine dry ingredients with batter in parts, alternating with milk and amaretto, starting and ending with dry.

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

Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely.

To make glaze, heat cream, salted butter, honey, and almond extract until simmering. Remove from heat.

Gradually whisk in powdered sugar until smooth. Adjust consistency with water or more sugar if needed.

Drizzle glaze over cooled cake and top with sliced almonds if desired.