Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 8 Servings
The moist and soft texture of this Almond Amaretto Pound Cake is perfect to go with your favorite cup of coffee! I am so excited to share this recipe with you today because I know that you are going to love it! This is a must-try recipe!
Almond Amaretto Pound Cake
1 c (2 sticks) unsalted butter, softened
2 ¾ c Imperial Sugar, Extra Fine Granulated Sugar
4 large Eggs
1 c whole milk
2 tsp almond extract
¼ c amaretto
½ tsp baking soda
1 tbsp white vinegar
3 c all-purpose flour
1 tbsp vanilla extract
½ tsp salt
½ c Imperial Sugar, Extra Fine Granulated Sugar
⅓ c half & half
½ c (1 stick) unsalted butter
½ c packed Imperial Sugar Light Brown Sugar
For the Cake:
Prepare the oven and preheat to 325 degrees F.
Apply cooking spray to a 10-inch Bundt pan.
Add vinegar and milk into a mixing bowl. Whisk until well blended.
In another bowl, add salt, flour, and baking soda. Whisk until well blended as well.
In the bowl of a stand mixer, add sugar and butter. Beat until smooth.
Add the eggs gradually and beat every addition until well incorporated. Add the almond and vanilla, then stir until well-mixed.
Transfer the flour mixture together with milk and amaretto into the bowl with the wet ingredients, then beat until well incorporated.
Transfer the batter to the prepared pan and spread it evenly.
Place it in the preheated oven and bake for about 55 to 65 minutes or until a toothpick comes out clean after inserting it in the middle.
Invert the cake and transfer it onto a serving plate.
For the Amaretto Sauce:
Place a saucepan on the stove and turn the heat to medium.
Add granulated sugar, butter, and brown sugar. Stir until well blended.
Add the amaretto and cream, then stir again until well blended. Allow the mixture to simmer for about 5 minutes.
Remove the pan from the heat and allow it to cool.
Drizzle the sauce over the warm cake.
Serve and enjoy!