Amaretto Almond Pound Cake
Calling all almond and amaretto lovers! This Amaretto Almond Pound Cake recipe is a must-try for anyone seeking a flavorful and moist dessert.
The combination of amaretto liqueur and almond extract creates a delightful depth of flavor, perfectly complementing the rich, buttery texture of a classic pound cake. Topped with sliced almonds for a touch of crunch, this cake is ideal for afternoon tea parties, potlucks, or simply enjoying a slice with a cup of coffee.
This recipe is straightforward and requires readily available ingredients. It’s perfect for beginner bakers or those seeking a fuss-free dessert. With simple preparation steps and baking instructions, you’ll be enjoying this delightful cake in no time.
So preheat your oven, gather your ingredients, and get ready to bake a delectable Amaretto Almond Pound Cake!
Questions I often get asked about this recipe:
Can I use a different type of nut instead of almonds?
Yes, you can! Chopped pecans, walnuts, or even pistachios would be delicious substitutes for the sliced almonds. Just be sure to toast them lightly for extra flavor.
I don’t have amaretto liqueur. What can I use instead
If you don’t have amaretto, you can substitute it with another almond-flavored liqueur like Disaronno or even brandy. You could also use a splash of almond extract with some rum or whiskey for a different twist.
My cake isn’t browning on top. What can I do?
If your cake isn’t browning after the recommended baking time, you can tent a piece of aluminum foil over the top of the pan for the last 10-15 minutes of baking.
My cake sunk in the middle. What went wrong?
There are a few reasons why a cake might sink in the middle. Make sure you’re using the correct pan size for the recipe. Overmixing the batter can also cause the cake to sink.
How can I tell when the cake is done?
The best way to tell if your cake is done is to insert a toothpick into the center. If the toothpick comes out clean, the cake is finished baking.
What you need to make Amaretto Almond Pound Cake:
1 ¼ cups (2 ½ sticks) unsalted butter, softened
1 (3-ounce) package cream cheese, softened
2 ½ cups granulated sugar
3 tablespoons amaretto liqueur
1 tablespoon vanilla extract
2 ½ cups all-purpose flour
6 large eggs
⅓ cup sliced almonds (for garnish)
How to make it:
Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan or loaf pan.
In a large bowl with an electric mixer, cream together the softened butter and cream cheese until light and fluffy.
Gradually add the sugar, beating on medium speed until the mixture is light and airy.
Beat in the amaretto liqueur and vanilla extract until just combined.
Add the flour gradually to the wet ingredients, mixing on low speed just until blended after each addition.
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Pour the batter into your prepared pan and sprinkle the sliced almonds on top.
Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 30 minutes before inverting it onto a wire rack to cool completely.
Tips:
For a richer flavor, use brown sugar instead of granulated sugar.
If you don’t have amaretto liqueur, you can substitute it with another almond-flavored liqueur or brandy.
To make an amaretto glaze, simply whisk together powdered sugar, amaretto liqueur, and a splash of milk until smooth. Drizzle the glaze over the cooled cake.
This cake can be stored at room temperature for up to 3 days, or in the fridge for up to a week.
Latest Reviews:
This Amaretto Almond Pound Cake was a hit! The cake was so moist and flavorful, and the amaretto glaze added the perfect touch. It was surprisingly easy to make and came out beautifully from the Bundt pan. Definitely will be making this again! Mike F.
Looking for an impressive dessert that’s not too difficult? This recipe is the answer! The almond and amaretto flavors are delicious together, and the cake itself is incredibly rich. I used sliced pecans instead of almonds, and it worked perfectly. Thanks for sharing! Sarah M.
This pound cake is absolutely divine! The instructions were clear and easy to follow, even for a baking beginner like me. The cake was moist and flavorful, and the amaretto added a lovely depth. Perfect with a cup of coffee for a delightful afternoon treat. Stacey L.
Printable Recipe:
Amaretto Almond Pound Cake
This delicious pound cake is infused with the sweet, nutty flavor of amaretto and almond extract. It's perfect for afternoon tea or dessert.
Ingredients
- 1 ¼ cups (2 ½ sticks) unsalted butter, softened
- 1 (3-ounce) package cream cheese, softened
- 2 ½ cups granulated sugar
- 3 tablespoons amaretto liqueur
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 6 large eggs
- ⅓ cup sliced almonds (for garnish)
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan or loaf pan.
- In a large bowl with an electric mixer, cream together the softened butter and cream cheese until light and fluffy.
- Gradually add the sugar, beating on medium speed until the mixture is light and airy.
- Beat in the amaretto liqueur and vanilla extract until just combined.
- Add the flour gradually to the wet ingredients, mixing on low speed just until blended after each addition.
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
- Pour the batter into your prepared pan and sprinkle the sliced almonds on top.
- Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 30 minutes before inverting it onto a wire rack to cool completely.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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