Best 3 Amaretto Almond Pound Cake Recipes
Indulge in the delightful flavors of Amaretto Almond Pound Cake, a classic dessert that tantalizes taste buds with its moist, dense crumb and captivating almond-infused sweetness. This beloved cake is elevated with the addition of amaretto liqueur, lending a nutty, subtly bitter note that harmonizes perfectly with the almond extract and freshly ground almonds. As you embark on this culinary journey, discover the secrets behind creating the perfect Amaretto Almond Pound Cake, from selecting the finest ingredients to mastering the delicate balance of flavors. Along the way, explore variations such as a gluten-free version and a decadent chocolate-almond pound cake, each offering a unique twist on this timeless classic. Whether you're a seasoned baker or just starting your baking adventure, this article will guide you through the process, ensuring a slice of heaven with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
ALMOND AMARETTO POUND CAKE
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!
Provided by Ashley Manila
Categories Dessert
Time 2h10m
Number Of Ingredients 18
Steps:
- 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 baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the amaretto and almond extract.
- Reduce the speed to medium-low, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
- Scrape the batter into the prepared pan.
- Bake for 25 minutes, then reduce the oven temperature to 300 degrees (F) and continue baking for 40 to 45 minutes, or until the cake is golden brown AND a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt, amaretto, and almond extract and beat smooth. Beat in the heavy cream. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for two minutes.
- Spread frosting on the top and sides of the cooled cake. Top with sliced almonds. Slice and serve, or store in an airtight container in the fridge, for up to 3 days.
AMARETTO ALMOND POUND CAKE
Enjoy this delicious almond pound cake glazed with amaretto - a tasty Italian flavored dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. Sprinkle almonds in bottom of pan.
- In large bowl, beat 1 1/4 cups butter and the cream cheese with electric mixer on medium speed until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy. Add 3 tablespoons amaretto and the vanilla, beating just until blended. Gradually add flour, beating on low speed just until blended. Add eggs, one at a time, beating just until blended after each addition. Pour batter over almonds in pan.
- Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean.
- During last 10 minutes of baking, mix glaze ingredients in 1-quart saucepan. Heat to boiling over medium heat, stirring often. Reduce heat to medium-low; cook 3 minutes, stirring constantly.
- Gradually spoon hot glaze over cake, allowing it to soak into cake after each addition. Cool completely in pan on cooling rack, about 1 hour 30 minutes.
Nutrition Facts : Calories 640, Carbohydrate 81 g, Fat 5 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 240 mg
AMARETTO-ALMOND POUND CAKE
My grandmother and great aunt always added almond flavoring to their pancakes. To this day, pound cake doesn't taste right to me without a bit of almond flavor. This recipe takes that to the next level. :)
Provided by Lynette ! @breezermom
Categories Cakes
Number Of Ingredients 13
Steps:
- Preheat oven to 325°.
- Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
- Add eggs, 1 at a time, beating at low speed just until blended after each addition.
- Sprinkle almonds over bottom of a greased and floured 12-cup Bundt pan; pour batter into pan.
- Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
- Glaze:
- Bring sugar, butter, almond liqueur, and water to a boil in a small 1-qt. saucepan over medium heat, stirring often; reduce heat to medium-low, and boil, stirring constantly, 3 minutes. Remove from heat, and use immediately.
- During last 10 minutes of baking, prepare Amaretto Glaze. Remove cake from oven, and gradually spoon hot Amaretto Glaze over cake in pan. (Continue to spoon glaze over cake until all of glaze is used, allowing it to soak into cake after each addition.) Cool completely in pan on a wire rack (about 1 hour and 30 minutes).
Tips:
- Use room temperature ingredients: This helps the ingredients blend together more easily and results in a smoother batter.
- Cream the butter and sugar together until light and fluffy: This incorporates air into the mixture, making the cake lighter and more tender.
- Add the eggs one at a time, beating well after each addition: This prevents the eggs from curdling and helps the batter stay smooth.
- Mix in the dry ingredients gradually: This helps to prevent the batter from becoming lumpy.
- Do not overmix the batter: Overmixing can toughen the cake.
- Bake the cake in a preheated oven: This helps the cake to rise evenly.
- Let the cake cool completely before frosting: This helps to prevent the frosting from melting.
Conclusion:
Amaretto almond pound cake is a delicious and versatile cake that can be enjoyed for breakfast, dessert, or as a snack. It is easy to make and can be customized with different flavors and toppings. With its moist, tender crumb and nutty flavor, this cake is sure to be a hit with everyone who tries it.
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