Almond Amaretto Pound Cake - Rich in flavor and always reliable!

Almond Amaretto Pound Cake

Prep Time: 15m

Bake/Cook Time: 55m - 65m

Serves 8 

This recipe is a crowd pleaser, whether you serve it plain for breakfast or spice it up with the sauce for dessert, everyone’s taste buds will thank you.

Ingredients:

Pound cake:

• 1 cup whole milk
• 1 tbsp white vinegar
• 3 cups all-purpose flour 
• ½ tsp baking soda
• ½ tsp salt 
• 2 sticks unsalted, softened butter 
• 2 ¾ cup extra fine sugar 
• 4 large eggs
• 1 tbsp Native Vanilla Pure Vanilla Extract 
• 2 tsp Native Vanilla Pure Almond Extract 
• 2 tsp Native Vanilla Pure Amaretto Extract 
• Sliced almonds as preferred 

Amaretto Sauce:

• 1 stick unsalted butter 
• ½ cup extra fine sugar 
• ⅓ cup half and half 
• ½ tsp Native Vanilla Amaretto Extract

Instructions:

1. Preheat your oven to 325°F. Grease a 10-inch bundt pan with baking spray and set aside.
2. In a small bowl, whisk together milk and vinegar. Set aside. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
3. In a large bowl of stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in Native Vanilla Pure Vanilla Extract and Native Vanilla Pure Almond Extract until well combined. Beat in flour mixture while adding milk and Native Vanilla Pure Amaretto Extract.
4. Pour the batter into the prepared bundt pan. Bake for 55 to 65 minutes, until the center is set and a toothpick inserted comes out clean. Allow the cake to cool completely (in the bundt pan) before inverting onto the cake plate.
5. Amaretto Sauce: Combine the butter, brown sugar and granulated sugar in a small saucepan. Heat over medium heat, stirring often, until smooth. Add the cream and Native Vanilla Pure Amaretto Extract and bring to a simmer. 
6. Simmer for 5 minutes, stirring often. Remove from heat and let cool for about 10 minutes.
7. Serve your Almond Amaretto pound cake warm, drizzled with amaretto sauce.