almond amaretto pound cake

Almond Amaretto Pound Cake

IMG_6895

Cake:

1 tablespoon white vinegar

3 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, room temperature

2 3/4 cups granulated sugar

4 eggs, room temperature

1 tablespoon vanilla extract

2 teaspoons almond extract

1 cup milk, room temperature

1/4 cup amaretto

Yummy Super Delicious Amaretto Sauce:

1 /2 cup unsalted butter

1/2 cup granulated sugar

1/2 cup light brown sugar

1/3 cup half and half

3 tablespoons amaretto

Bake cake first:  In small bowl, stir together milk and vinegar, set aside.  In seperate bowl, whisk together flour, baking soda and salt.  Set aside.

In mixing bowl on medium speed, cream butter and sugar until light and fluffy.  Beat in eggs one at a time and then add vanilla and almond extracts.  Once this mixture is combined, beat in flour mixture alternating with milk and amaretto.  Mix batter fully.

Pour batter into bundt pan sprayed with pan release.  Bake at 325 degrees for approximately 60 minutes until center is set and inserted toothpick comes out clean.  Allow cake to cool completely before inverting onto plate.

As cake finishes cooling, make amaretto sauce:  Combine butter, brown sugar and granulated sugar in small saucepan.  Heat over medium heat stirring constantly until smooth.  Once mixture is smooth, add cream and amaretto and bring sauce to a slow simmer.  Cook, stirring often for 5 minutes.  Allow sauce to cool and thicken for at least 15 minutes before drizzling on cake.

enjoy xo

 

lemon blueberry pound cake

 Lemon Blueberry CakeIMG_6853

1 cup butter, room temperature

1 3/4 cups granulated sugar

2 tablespoons fresh lemon zest

3 eggs

1/2 teaspoon vanilla extract

3/4 cup buttermilk (yes, you can cheat- 3/4 cup milk with 1 tablespoon white vinegar stirred in)

3 cups fresh blueberries, washed, drained and dried

2 1/2 cups flour

2 teaspoons baking powder

1 teaspoon salt

In mixing bowl, cream butter, sugar and lemon zest until light and fluffy.  Add eggs one at a time, continuing to beat.  Add vanilla.

In separate bowl, combine dry ingredients.  While mixing at low speed, add dry ingredients to butter mixture, alternating with buttermilk.  Lightly fold in blueberries.

Spray two loaf pans or one bundt pan with pan release.  Pour batter into pan(s), smoothing top lightly.  Bake in 350 degree oven for 55 minutes until set and peaked in center.

Lemon Glaze

1 tablespoon fresh lemon juice

1 tablespoon lemon zest

1 tablespoon milk

1/4 teaspoon vanilla

1-1 1/2 cups powdered sugar

In small bowl, mix together all gaze ingredients until smooth.  Allow cake(s) to cool before spreading top with glaze.

enjoy xo

 

 

sour cream pound cake with almond buttercream frosting

Sour Cream Pound Cake with Almond Buttercream Frosting

1 cup, 2 sticks butter, room temperature

3 cups granulated sugar

1 cup sour cream

3 cups flour

1/2 teaspoon baking soda

6 eggs, room temperature

1 teaspoon vanilla

Spray 2 loaf pans or one bundt pan with pan release.

Cream butter and sugar until light and fluffy.  Continue beating and add sour cream.

Measure flour and soda in bowl.  Crack eggs into separate bowl.

Scrape down sides of mixing bowl.  Add flour and eggs to butter/sugar mixture, alternating, while continuing to beat.  Add vanilla and beat for an additional 30 seconds.

Pour batter into pan(s).  Bake in 325 degree oven for 1 hour and 10-15 minutes or until inserted toothpick comes out clean.

Allow to cool before removing from pan(s).  Cool completely before frosting with Almond Buttercream Frosting.

Almond Buttercream Frosting

1/2 cup, 1 stick butter, room temperature

8 ounces, 1 brick, cream cheese, room temperature

1 box powdered sugar

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

Cream butter.  Continue beating and add sugar and extracts.  Beat until fluffy.

Frost top of pound cake(s) in wonderfully thick layer.

enjoy xo