Amaretto Pound Cake
The ultimate comfort food, Amaretto Pound Cake is rich, buttery, and incredibly moist. Bursting with delightful almond flavors, this cake is perfect for any occasion. Treat yourself tonight to this easy weeknight dessert that will impress your family and friends!
Equipment
- Bundt pan
Ingredients
- 1-1/4 cups cups Butter softened
- 1 package Cream cheese softened
- 2-1/2 cups cups Sugar
- 3 Tbsp Amaretto
- 1/2 tsp Almond extract
- 1 tsp Vanilla extract
- 2-1/2 cups cups All-purpose flour
- 6 large Eggs
- 1/3 cup cup Sliced almonds
- 3/4 cup cups Sugar
- 6 Tbsp Butter
- 1/4 cup cup Amaretto
- 2 Tbsp Water
- 1-1/4 cups cups Powdered sugar
- 1/2 tsp Almond extract
- 1 to 2 Tbsp Milk
Instructions
- Preheat your oven to 325ºF. This temperature is perfect for ensuring the cake bakes evenly and thoroughly.
- Grease and flour a 12-cup Bundt pan. This step is crucial to prevent the cake from sticking once it's baked. I like to use a spray that includes flour, giving me an even better release.
- In a large mixing bowl, beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. This should take about 2 to 3 minutes, and the mixture should be light and fluffy.
- Gradually add sugar, beating at medium speed until the mixture is light and fluffy. This process incorporates air into the batter, leading to a lighter cake.
- Now add amaretto, almond extract, and vanilla, beating just until blended. The mixture should be smooth and well-combined.
- Slowly add flour to the butter mixture, beating at low speed just until blended after each addition. Be careful not to overmix; you want a tender crumb.
- Next, add the eggs, one at a time, mixing just until blended after each addition. This helps the eggs incorporate fully into the batter.
- Once everything is mixed, pour the batter into the prepared pan. Use a spatula to smooth the top if necessary.
- Bake for 65 to 70 minutes, or until a long wooden pick inserted in the center comes out clean. You'll notice a lovely golden brown around the edges when it’s ready.
- During the last 10 minutes of baking, prepare the Amaretto Syrup. In a medium saucepan, combine sugar, amaretto, butter, and water. Bring to a boil, stirring constantly for about 3 minutes.
- Once the cake is done, remove it from the oven and gradually spoon the hot Amaretto Glaze over the cake in the pan. I like to poke holes with a wooden skewer to help the syrup seep in and maximize flavor.
- Cool completely in the pan on a wire rack. This step is essential to ensure the cake doesn't break apart when you turn it out.
- Once cooled, turn the cake onto a cake plate. For the final touch, whisk together powdered sugar, milk, and almond extract to create a smooth glaze and pour it over the cooled cake.
- Sprinkle with sliced almonds for a beautiful presentation and extra crunch. Now, slice and enjoy your delightful Amaretto Pound Cake!
Notes
- Storage: Keep leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
- Freezing: You can freeze the cake for up to three months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
- Pairing: This cake pairs beautifully with fresh berries or a scoop of vanilla ice cream.
- Serving Temperature: It’s best served at room temperature; this enhances its flavor and texture.
- Variations: Try adding zest from lemons or oranges for a citrus twist!