Prep Time: 15 mins | Bake/Cook Time: 55 mins to 65 mins | Yield: 8 servings
This dense, super moist pound cake with almond and amaretto liquor flavour then topped with a warm buttery amaretto sauce is simply heaven! An incredible cake with luscious sauce.
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
Almond Amaretto Pound Cake:
1 c. whole milk
1 tbsp white vinegar
3 c. all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 c. (2 sticks) unsalted butter softened
2 3/4 c. Imperial Sugar Extra Fine Granulated Sugar
4 large Eggs
1 tbsp vanilla extract
2 tsp almond extract
1/4 c. amaretto
Amaretto Sauce:
1/2 c. (1 stick) unsalted butter
1/2 c. packed Imperial Sugar Light Brown Sugar
1/2 c. Imperial Sugar Extra Fine Granulated Sugar
1/3 c. half & half
3 tbsp amaretto
How to make Almond Amaretto Pound Cake
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Using baking spray or butter, grease a 10-inch bundt pan. Flour and set aside.
Step 3: Whisk the milk and vinegar in a small bowl.
Step 4: Place the flour, baking soda, and salt in a medium bowl. Mix well and set aside.
Step 5: Cream the butter and sugar in a large bowl of a stand mixer until light and fluffy. A piece at a time beat in the eggs then stirs in the vanilla followed by the almond until incorporated. Alternately beat in the flour mixture with milk and amaretto.
Step 6: Into the prepared Bundt pan, pour the batter. Place in the preheated oven and bake for about 55 to 65 minutes until a toothpick inserted in the centre of the cake comes out clean.
Step 7: Remove the cake from the oven and let it cool completely in the Bundt pan. Then, invert onto a cake plate.
Amaretto Sauce:
Step 1: In a small saucepan, combine the butter, brown sugar, and granulated sugar and heat over medium heat until smooth, stirring often. Add in the cream and amaretto and simmer for about 5 minutes still stirring often. Take away from heat and allow to cool for at least 5 minutes.
Step 2: Drizzle the warm cake with the amaretto sauce. Serve and enjoy!
Ingredients
- Almond Amaretto Pound Cake:
- 1 c. whole milk
- 1 tbsp white vinegar
- 3 c. all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 c. (2 sticks) unsalted butter softened
- 2 3/4 c. Imperial Sugar Extra Fine Granulated Sugar
- 4 large Eggs
- 1 tbsp vanilla extract
- 2 tsp almond extract
- 1/4 c. amaretto
- Amaretto Sauce:
- 1/2 c. (1 stick) unsalted butter
- 1/2 c. packed Imperial Sugar Light Brown Sugar
- 1/2 c. Imperial Sugar Extra Fine Granulated Sugar
- 1/3 c. half & half
- 3 tbsp amaretto
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Using baking spray or butter, grease a 10-inch bundt pan. Flour and set aside.
Step 3: Whisk the milk and vinegar in a small bowl.
Step 4: Place the flour, baking soda, and salt in a medium bowl. Mix well and set aside.
Step 5: Cream the butter and sugar in a large bowl of a stand mixer until light and fluffy. A piece at a time beat in the eggs then stirs in the vanilla followed by the almond until incorporated. Alternately beat in the flour mixture with milk and amaretto.
Step 6: Into the prepared Bundt pan, pour the batter. Place in the preheated oven and bake for about 55 to 65 minutes until a toothpick inserted in the centre of the cake comes out clean.
Step 7: Remove the cake from the oven and let it cool completely in the Bundt pan. Then, invert onto a cake plate.
Amaretto Sauce:
Step 1: In a small saucepan, combine the butter, brown sugar, and granulated sugar and heat over medium heat until smooth, stirring often. Add in the cream and amaretto and simmer for about 5 minutes still stirring often. Take away from heat and allow to cool for at least 5 minutes.
Step 2: Drizzle the warm cake with the amaretto sauce. Serve and enjoy!
