Amaretto Pound Cake

Lately a few of my friends have been trying their hand at desserts from this blog. 

Ben baked banana bread (yeah, the same awkward one I mentioned in my last post). Tomi baked coconut macaroons and peanut butter cup cookies. They even posted pictures, and the food looked ridiculously delicious. I was so proud.

To be honest, though, it felt a bit surreal. I guess I always feel like most people visit my blog, glance over the pictures, and scroll down the page, saying, "Oh, that's nice." So when people actually bake something I wrote about, it's hard to believe it really happened. At least for me, anyway, at this stage of blogging. I always feel like such a newbie.

But then recipes like this amaretto pound cake come along, and I think to myself, gee, I should maybe loosen up on the visibility of this thing. Screw the pessimism that says nobody will really care. Let the haters hate and let awesome people bake.

You know why? Pound cake is the absolute bomb. No exotic ingredients. No complicated prep work. No breaking the bank. Simply flour, sugar, butter, and eggs baked to cake perfection. This particular recipe adds some sweet aromatic amaretto liqueur to the batter. The toasted almonds on top make it look so professional. It's so delicious I've already baked it on three different occasions.

Dang it, you know something this good has to be shared.

There are no step-by-step pictures today. No drawn-out, detailed explanations. All I'm going to tell you is that you can toast the almonds on stovetop over medium heat or in the oven at 350. About 10 minutes or so should do it. (Don't let them burn, though.)

Before I leave this post here, a million hugs to Tomi and Ben. I miss you :)

And if you're a future reader, a big hello and a nice-to-meet-you.


Amaretto Pound Cake

Ingredients:

For the cake:

• 2 cups cake or all-purpose flour, plus more for coating the pan (I used all-purpose, for a denser cake)
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 2 sticks (8 ounces) unsalted butter, at room temperature, plus more for coating the pan
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1/4 cup Homemade Amaretto or good quality store-bought amaretto
• 1 teaspoon vanilla extract

For the glaze:

• 3/4 cup powdered sugar
• 2 tablespoons plus 1 teaspoon Homemade Amaretto or good quality store-bought amaretto
• 1/3 cup sliced almonds, toasted

Directions:

For the cake:

1. Heat the oven to 325°F and arrange a rack in the middle. Coat a 9-by-5-by-3-inch loaf pan with butter. Line the bottom of the pan with parchment paper, coat the parchment with butter, then coat the entire pan with flour, tapping out the excess.
2. Combine the measured flour, baking powder, and salt in a medium bowl and whisk to break up any lumps; set aside.
3. Using a stand mixer fitted with a paddle attachment, beat the butter at medium speed until creamy and smooth, about 1 minute. Add the sugar and continue beating until the mixture is light and fluffy, about 4 minutes more. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula. Return the mixer to medium speed and add the eggs 1 at a time, beating well after each addition. Stop the mixer and scrape down the bowl and paddle.
4. Return the mixer to low speed and add half of the reserved flour mixture, beating until just incorporated. Add the amaretto and vanilla and mix until just incorporated. Add the rest of the flour mixture and, again, mix until just incorporated. Remove the bowl from the mixer and, using a rubber spatula, mix in any loose flour. (Do not overmix.) Transfer the batter to the prepared pan and smooth the top.
5. Bake until the cake is puffed and golden and a toothpick inserted into the center comes out clean, about 55 minutes. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Remove the cake from the pan and let cool completely on the wire rack, about 30 to 40 minutes. While the cake cools, make the glaze.

For the glaze:

1. Combine the sugar and amaretto in a small bowl, stirring until smooth and incorporated. Drizzle over the cooled cake and sprinkle with almonds.

From Chow