This Almond Amaretto Pound Cake is moist, buttery, and so flavorful! Topped with homemade Almond and Amaretto Cream Cheese Frosting and Slivered Almonds, it’s a total showstopper, too. Perfect for any celebration!
While I’ve never actually drank amaretto, I LOVE baking with it! Last week I made you a batch of almond amaretto chocolate chunk cookies and this week, we’re making ALMOND Amaretto POUND CAKE! And it’s a welcome addition to the cake archives. Because this bundt cake is the definition of perfect! It’s crumb is dense yet moist and super buttery. And the flavor is so rich and almondy, without being overpowering! And to top it all off, the cream cheese frosting is silky smooth and spiked with a shot of amaretto liqueur and a little almond extract. Then the cake is simply garnished with a handful of slivered almonds and it’s ready to be served.
INGREDIENTS
1 cup whole milk
1 tablespoon white vinegar
3 cups all-purpose flour*
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
4 large eggs
1 tablespoon vanilla extract
2 teaspoons almond extract
1/4 cup amaretto
Amaretto Sauce
1/2 cup (1 stick) unsalted butter
1/2 cup packed Dixie Crystals Light Brown Sugar
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
1/3 cup half & half
3 tablespoons amaretto
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for the recipe.
DIRECTIONS
Preheat oven to 325°F. Grease a 10-inch bundt pan with baking spray or butter and flour. Set aside.
In a small bowl, whisk together milk and vinegar. Set aside. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a 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 warm drizzled cake with amaretto sauce.