counter create hit
A197

ALMOND AMARETTO POUND CAKE

by
Pin
Share

Amaretto Pound Cake with Amaretto Sauce

A deliciously moist and rich pound cake, paired with a sweet and creamy amaretto sauce. Perfect for any occasion, this cake is sure to impress with its deep almond flavor and decadent sauce.

Ingredients

For the Pound Cake:

  • 1 cup whole milk
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 3/4 cups Dixie Crystals Extra Fine Granulated Sugar
  • 1 tablespoon vanilla extract
  • 1/4 cup amaretto
  • 1 tablespoon white vinegar
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 large eggs
  • 2 teaspoons almond extract

For the Amaretto Sauce:

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
  • 3 tablespoons amaretto
  • 1/2 cup packed Dixie Crystals Light Brown Sugar
  • 1/3 cup half & half

Instructions

1. Prepare the Oven and Pan:

  • Preheat your oven to 325°F (165°C).
  • Grease a 10-inch bundt pan with baking spray or butter, then lightly flour it. Set it aside.

2. Prepare the Wet and Dry Ingredients:

  • In a small bowl, whisk together the milk and vinegar. Set aside to allow the mixture to thicken slightly.
  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar:

  • In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and almond extract.

4. Combine Wet and Dry Ingredients:

  • Gradually add the flour mixture, alternating with the milk and amaretto, until fully combined. Start and finish with the flour mixture. Mix until smooth.
See also  This was a staple from my mom, always came with bread, and it was just heavenly.

5. Bake the Cake:

  • Pour the batter into the prepared bundt pan and smooth the top.
  • Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean and the center is set.
  • Allow the cake to cool completely in the bundt pan before inverting onto a cake plate.

6. Make the Amaretto Sauce:

  • In a small saucepan, combine the butter, granulated sugar, and brown sugar.
  • Heat over medium heat, stirring often, until the sugar has melted and the mixture is smooth.
  • Add the half & half and amaretto, then bring the mixture to a simmer.
  • Simmer for 5 minutes, stirring often, then remove from heat and let cool for 10 minutes.

7. Serve the Cake:

  • Once the cake has cooled, drizzle the amaretto sauce over the top of the cake.
  • Serve the cake warm for the best flavor and texture.

Enjoy!

This Amaretto Pound Cake with its rich, buttery flavor and indulgent amaretto sauce is the perfect dessert for any occasion. Whether you’re serving it at a special gathering or enjoying it as a treat for yourself, this cake is sure to become a favorite!

Nutritional Information (approximate per serving):

  • Calories: 300-350 kcal
  • Protein: 4 g
  • Carbohydrates: 45 g
  • Fat: 15 g
  • Sodium: 100 mg

Storage Tips:

  • Refrigerate leftover cake for up to 3 days in an airtight container. Reheat gently before serving for the best texture.
  • Freezing: This cake can be frozen for up to 1 month. Thaw at room temperature and reheat if desired.
Pin
Share