Almond Amaretto Pound Cake Recipe
While I ’ ve never actually drink in amaretto, I LOVE baking with it ! last week I made you a batch of almond amaretto chocolate ball cookies and this week, we ’ re making ALMOND AMARETTO POUND CAKE ! And it ’ s a welcome addition to the coat archives. Because this bundt cake is the definition of perfect ! It ’ randomness crumb is dense so far damp and superintendent buttery. And the relish is so rich people and almondy, without being overpowering ! And to top it all off, the cream cheese frosting is satiny placid and spiked with a shoot of amaretto liqueur and a little almond extract. then the coat is just garnished with a handful of splinter almonds and it ’ s ready to be served .
It’s safe to say this amaretto cake is an almond lovers dream come true!!!
Tips and Tricks for Recipe Success
How to make Amaretto Almond Bundt Cake?
It ’ mho easy and basically foolproof ! here are the ingredients you ’ ll want :
Reading: Almond Amaretto Pound Cake Recipe
- butter! lots and lots of butter! this recipe calls for 12 ounces of it. this ingredient is essential!!! so please don’t reduce the amount. feel free to use salted or unsalted butter! just reduce the salt a bit in the dry ingredients if you’re using salted.
- cream cheese. this ingredient adds a ton of moisture and a delicate tang! definitely use full-fat cream cheese here!
- sugar. we use ALL granulated sugar! if all you have is brown sugar, it’ll probably be fine! but the color, taste, and texture will be a bit different than what you see here.
- eggs. you’ll use 5 large eggs for this cake. be sure they’ve come to room temperature before you add them to the batter! cold ingredients don’t bond.
- amaretto: use any brand you like! you can use any leftovers to make my easy amaretto chocolate truffles!
- almond extract: this adds a lovely almond flavor and really compliments the amaretto.
- flour: all-purpose! i have not tested this cake with other flour varieties, so I cannot advise.
- salt: to balance out the flavors.
- baking powder AND baking soda. both of these work to make our cake light and fluffy.
And that ’ s it ! good 9 basic ingredients needed for this amaze patty ! All of the ingredients will be beaten together, in the order listed above, then scraped into a bundt coat pan and baked for 60 to 75 minutes ! Be sure not to underbake this cake. It ’ second baked at a lower temperature – 325 degrees – so it will take longer than most cakes. But trust me, it ’ second worth the wait ! ! !
How to make Almond Cream Cheese Frosting
Making the frost is a breeze ! You ’ ll just bring cream cheese and butter to board temperature, then beat them until they ’ rhenium nice and downy. Add in confectioners ’ boodle, then a splash of amaretto and almond extract, and finally a little heavy cream and a pinch of strategic arms limitation talks. Once all of the ingredients have been added, you ’ ll increase the mixer travel rapidly to medium-high and beat for a wide two minutes. That final measure is KEY to getting a downy frost consistency. once your cake has wholly cooled, frosting it is a easy as swiping the frost on the tops and sides of the cake. Sprinkle with a handful of sliver almonds, and viola ! You ’ re ready to slice and serve.
What tools do I need to bake this cake?
- This might be a no-brainer, but you will need a 12-cup bundt cake pan for this recipe. I have not tested this recipe using a different pan – such as a sheet pan or cupcake pan – so I cannot advise on how that would work.
- You’ll also need a stand mixer or electric hand mixer for this recipe! Unfortunately, the cake batter cannot be made without some kind of electric mixer.
- Of course you’ll also need some standard measuring cups and spoons, and a few spatulas. And that’s pretty much it!
How to store Almond Bundt Cake
This coat will keep, stored in an airtight container in the electric refrigerator, for up to 5 days !
How to Freeze Almond Amaretto Pound Cake
This almond beat cake will stay fresh, stored in the deep-freeze, for up to 2 months ! Simply bake and wholly cool, then tightly wrap the entire cake in 3 layers of formative wrapping before placing it in the deep-freeze. When you ’ re ready to serve, simply remove it from the deep-freeze and home it in the electric refrigerator to thaw nightlong. Frosted cakes do not freeze well !
More Almond Recipes:
More Cake Recipes:
AND IF YOU TRY THIS RECIPE FOR ALMOND AMARETTO POUND CAKE COOKIES, LET ME KNOW! LEAVE A COMMENT BELOW AND DON’T FORGET TO SNAP A PIC AND TAG IT #BAKERBYNATURE ON INSTAGRAM! SEEING YOUR KITCHEN CREATIONS MAKES OUR DAY.
Almond Amaretto Pound Cake
Ashley Manila
This Almond Amaretto Pound Cake is moist, buttery, and so flavorful! Topped with homemade Almond and Amaretto Cream Cheese Frosting and Slivered Almonds, it’s a total showstopper, too. Perfect for any celebration!
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Prep Time
30
mins
Cook Time
1
hr
Inactive Time
40
mins
Total Time
2
hrs
10
mins
Course
Dessert
Cuisine
Cake
Servings
1
Bundt Cake (9″)
Ingredients
For the Almond Amaretto Pound Cake:
- 2
and 1/2 cups ( 10 and 1/4 ounces ) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking sodium carbonate
- 1/2 teaspoon strategic arms limitation talks
- 12 ounces unsalted butter, at room temperature
- 8 ounces full-fat skim cheese, at room temperature
- 2 cups ( 14 ounces ) granulated sugar
- 1/4 cup amaretto liqueur
- 1 teaspoon almond extract
- 5 large eggs, at room temperature
For the Almond Cream Cheese Frosting:
- 4 ounces full-fat cream cheese, room temperature
- 2 ounces unsalted butter, board temperature
- 2 and 1/2 cups confectioners ‘ carbohydrate, sifted, more if needed
- 1/8 teaspoon salt ( bantam nip ! )
- 1 tablespoon amaretto liqueur
- 1/2 teaspoon almond extract
- 1 tablespoon heavy cream
For Decoration:
- Slivered almonds
Instructions
For the Almond Amaretto Pound Cake:
- Preheat oven to 325°F ( 163°C ). Generously grease a 10-inch ( 12-cup ) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick bake spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan away until needed .
- In a average mixing bowl, whisk together the flour, baking powder, baking sodium carbonate, and salt ; whisk well to combine then set aside until needed .
- In the stadium of a stand mixer fitted with the spank attachment, or in a big bowl using a hand-held electric sociable, beat the butter and cream cheese at medium speed until legato and creamy, about 1 minute. Gradually add in the boodle, then increase the accelerate to medium-high and continue beating until light and downy, about 3 minutes. Beat in the amaretto and almond infusion .
- Reduce the speed back to medium, then add in the eggs, one at a prison term, beating well after each addition and scraping down the sides of the stadium as needed. Reduce the accelerate to low and add in the flour assortment, mixing fair until combined. Turn mixer off .
- Scrape the clobber into the train pan .
- Bake for 60 to 75 minutes, or until the cake is aureate and a toothpick inserted into the center of the patty comes out blank. Allow the coat to cool in the pan, set on a wire torment, for 20 minutes. then invert the cake onto the rack and cool wholly .
For the Almond Cream Cheese Frosting:
- In the roll of a stand mixer fitted with the toddle attachment, or in a big bowl using a hand-held electric mixer, beat the skim tall mallow and butter on medium-speed until wholly fluent. Reduce the accelerate to low and gradually add in the confectioners ‘ sugar, beating until all of the sugar is wholly combined. Add in the salt, amaretto, and almond extract and beat smooth. Beat in the big skim. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for two minutes .
- Spread frosting on the peak and sides of the cool patty. top with sliver almonds. Slice and serve, or store in an airtight container in the electric refrigerator, for up to 5 days .
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