Almond Amaretto Pound Cake

Products Used
7
4
209
Almond Amaretto Pound Cake
By Jessica Segarra
Prep Time:
15m
Bake/Cook Time:
55m - 65m
Yield:
8 servings

A dense, moist poundcake flavored with almond and amaretto liquor topped with a warm buttery amaretto sauce.

 

Rating:
Rate it yourself
Blogger
Member
Most Popular
Products Used

Ingredients

Almond Amaretto Pound Cake

  • 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

    *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 recipe.

    Directions

    1. Preheat oven to 325°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
    2. In small bowl, whisk together milk and vinegar. Set aside. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
    3. 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.
    4. 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.
    5. 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.
    6. Serve pound cake warm drizzled with amaretto sauce.
    Dixie Crystals Insight

    Recipe developed for Dixie Crystals by Jessica Segarra @TheNoviceChef.

    Rate & Review

    Rating
    Miriah
    Jul 23, 2017

    Do you have to use a bundt pan for this cake or are there other options you can use? Thanks this looks delish.
    Dkush
    Aug 29, 2017

    I do not have white vinegar. What can I substitute? I have distilled white vinegar, apple cider vinegar and white wine vinegar.
    Candyce
    Nov 22, 2017

    Excellent cake and the sauce is even better.
    chefpeepee
    Dec 01, 2017

    Hey! Recipe looks yum! Is it possible to make a few mini cakes? Or a loaf pan? Just wondering if it will change the baking time. Thanks!

    Similar Recipes

    Heaven and Hell Cake

    Layers of angel food cake, peanut butter mousse and devil's food cake alternate in this sweet and sinful cake. Choose high quality unsweetened peanut...
    0
    5
    168

    Frosted Fudge Cake

    A play on the classic Little Debbie® Frosted Fudge Cakes, this cake is fudgy, yet light in texture, and is sure to satisfy your chocolate craving.
    2
    2
    66

    Mexican Chocolate Cake with Mascarpone Cream

    Chef Eddy's deep, rich layered chocolate cake gets a spicy little kick from cayenne and cinnamon, and is topped with creamy mascarpone frosting and...
    0
    2
    27

    German Pound Cake

    This German Pound Cake has all of the flavors of stollen, but in cake form. It is full of dried fruits and citrus, making the house smell incredible...
    0
    6
    2

    Lemon Dome Cake

    An unapologetically deep lemon flavored cake that can be served year-round with a lemon curd topping, or a white chocolate "nest" for an Easter or...
    0
    1
    16

    Oops.. there is no Spanish translation to this recipe