Yield: 12 servings
Almond Amaretto Pound Cake
A dense, moist pound cake flavored with almond and amaretto liqueur. Almond Amaretto Pound Cake is finished with a warm buttery amaretto sauce. Serve the sauce on the side for dipping, or drizzle over the pound cake. Both are equally delicious.
Ingredients
Almond Amaretto Pound Cake
- 1 cup whole milk
- 1 tablespoon white vinegar
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 ¾ cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons almond extract
- ¼ cup amaretto
Amaretto Sauce
- ½ cup (1 stick) unsalted butter
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- ⅓ cup half & half
- 3 tablespoons amaretto
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Instructions
- Preheat oven to 325°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
- In small bowl, whisk together milk and vinegar. Set aside. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In large bowl of stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and almond until well combined. Beat in flour mixture alternating with milk and amaretto.
- Pour batter into prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate.
- Amaretto Sauce: Combine the butter, brown sugar and granulated sugar in a small saucepan. Heat over medium heat, stirring often, until smooth. Add the cream and amaretto and bring to a simmer. Simmer for 5 minutes, stirring often. Remove from heat and let cool for 10 minutes.
- Serve pound cake warm drizzled with amaretto sauce.
Notes
Store: Wrap tightly or transfer to an airtight container. Store on the counter for up to 5 days. Store any leftover sauce in an airtight container in the fridge for up to a week.
Fresh Baked Taste: For that freshly baked taste, warm a slice in the microwave for 10 seconds before serving.
Freeze: Wrap each slice of pound cake tightly with plastic wrap and then a layer of foil. Freezer for up to 3 months. Let cake thaw to room temperature uncovered for best results.
Make Ahead: If you need to make your sauce ahead of time, store it in the refrigerator and reheat it in the microwave in 30 second increments, stirring each time, until hot.
Don’t Overmix: As with all pound cakes, resist the urge to overmix the batter. Once the dry and wet ingredients are just combined, stop mixing to prevent a tough crumb.
Temperature Matters: Make sure all your ingredients are at room temperature before starting. This ensures even creaming and a smooth batter.
Video
Nutrition
Serving: 1 slice, Calories: 646kcal, Carbohydrates: 91g, Protein: 6g, Fat: 28g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 130mg, Sodium: 186mg, Potassium: 121mg, Fiber: 1g, Sugar: 67g, Vitamin A: 886IU, Vitamin C: 0.1mg, Calcium: 62mg, Iron: 2mg