Amaretto Almond Cake

Alright, my kitchen companions, gather round because we’re making something ridiculously delicious today: Amaretto Almond Cake. This little slice of heaven is what happens when my love for dessert meets my love for, well, not doing much. It’s got that sweet almondy goodness with a kick of amaretto, and it gets even better the longer it sits — kinda like a good wine but with way more sugar. It’s become my go-to for family gatherings or when I just need something that’s not a cookie…again.

Now, let me paint a picture of how my family and I are head over heels for this cake. Picture it: it’s a lazy Saturday afternoon, and the weather can’t decide if it wants to be sunny or rainy. My husband claims he’s doing “yard work” but is actually just inspecting the grill, and the kids are playing some wild game that involves more screaming than I thought humanly possible. This cake saves the day, swooping in as our sweet reward for surviving yet another week of chaos. Seriously, it’s a staple in our house like coffee stains on my shirt before 10 AM.

Why You’ll Love This Amaretto Almond Cake

– It’s like a love letter to your sweet tooth that you didn’t know you needed.
– Impresses friends and family without needing a pastry degree. I’m talking minimal effort for big rewards.
– Pairs with coffee, wine, or leftover pizza — no judgment here.
– Bribes your husband to do that “yard work” he’s been avoiding.

How to Make It

Oh, making this cake is the best kind of dance. You start by getting your mixing bowl out, and look, no judgment if you use the one from yesterday’s cookies. Add in some happy beaten eggs, and I’ll let you in on a secret: I once dropped the whole shell in there but shhhh, we don’t talk about it. The stars of this show, amaretto and almonds, are gonna join the party and make everything smell like a dream. Stir well but hey, don’t sweat it if a bit flies out of the bowl. It’s a sign you’re doing it right.

Ingredient Notes

– Flour: This is the backbone, folks. Just flour — nothing fancy, alright?
– Amaretto: Don’t skip on this! It’s the magic. Trust me, I tried once and regretted it instantly.
– Almonds: Use them whole, crushed, or maybe you once used almond flour because you weren’t paying attention… it happens.

### Recipe Steps

1. Preheat oven. It’s okay if you forget like I do sometimes — just blast it full heat and hope for the best.
2. Mix flour, sugar, eggs, and the A-team: almonds and amaretto.
3. Pour into the greased (or not! I like a little adventure) cake pan.
4. Bake until golden-brown or until the smoke detector goes off.

What to Serve It With

Tips & Mistakes

– Tip: Taste the batter. Not a real tip, but it’s a pleasure most can’t deny.
– Mistake: Once I forgot to add the amaretto (major fail). Nearly threw the whole thing out but settled for drizzling it over the cooked cake.

Storage Tips

Stick leftovers in an airtight container if you have one, or just throw some foil over it. Eat cold and call it breakfast because life’s too short not to eat cake for breakfast.

Variations and Substitutions

Alright, let’s get real: you’ve got options. No almonds? Substitute walnuts. Feeling fancy? Throw in some fruit — just remember to tell your guests so they don’t freak out mid-bite.

Frequently Asked Questions

So go on, give this Amaretto Almond Cake a whirl and watch it become the recurring star of your dessert line-up.

Amaretto Almond Cake

This moist and tender Amaretto Almond Cake combines rich almond flavor with a subtle hint of amaretto liqueur, perfect for any occasion.

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 0.75 cup almond flour finely ground
• ▢ 0.5 cup unsalted butter melted
• ▢ 3 each large eggs
• ▢ 2 tbsp amaretto liqueur
• ▢ 1 tsp baking powder
• ▢ 0.25 tsp salt
• ▢ 0.5 cup sliced almonds for topping

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
• In a large bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
• In another bowl, beat the eggs and sugar until pale and fluffy. Slowly add melted butter and amaretto, mixing well.
• Fold the dry ingredients into the wet ingredients until just combined.
• Pour batter into prepared pan. Sprinkle sliced almonds evenly on top.
• Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store leftover cake in an airtight container for up to 3 days. Best served slightly warm with a dusting of powdered sugar.