This RumChata Pound Cake is a cinnamon and vanilla flavored bundt cake filled with RumChata and topped with a sweet and boozy RumChata sauce!
Prep Time20 minutesminutes
Cook Time1 hourhour
Additional Time40 minutesminutes
Total Time2 hourshours
Ingredients
For the Pound Cake:
1cupwhole milk
1tablespoonwhite vinegar
3cupsall-purpose flour
2teaspoonsground cinnamon
½teaspoonbaking soda
½teaspoonsalt
1cup (2 sticks)unsalted butter, softened
2 ¾cupgranulated sugar
4largeeggs
1tablespoonvanilla extract
¼cupRumChata
For the RumChata Sauce:
½cup (1 stick)unsalted butter
½cuppacked brown sugar
½cupgranulated sugar
⅓cuphalf & half, or heavy cream
3tablespoonsRumChata
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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, cinnamon, 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 extract until well combined. Beat in flour mixture alternating with milk and RumChata.
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 for 30 minutes (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 RumChata and bring to a low simmer. Simmer for 7 minutes, stirring often. Remove from heat and let cool for 10 minutes.
Serve pound cake warm and drizzle each slice with RumChata Sauce.