Best Cinnamon And Amaretto Pound Cake Recipes

Cinnamon Sugar Pound Cake image

Provided by Damaris Phillips

Categories dessert

Time 35m

Yield 12 to 14 servings

Number Of Ingredients 8

Nonstick spray
1 pound (4 sticks) unsalted butter, at room temperature
1 pound granulated sugar
1 pound eggs, at room temperature
1 pound all-purpose flour, plus for the pan
2 cups confectioners' sugar
1 1/2 teaspoons cinnamon
2 to 3 tablespoons milk

Steps:

For the cake: Preheat the oven to 300 degrees F. Spray a 12-cup Bundt pan with nonstick spray and dust with flour.
In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-low until thick and fluffy, about 4 minutes. Add the eggs one at a time, scraping down the sides of the bowl between additions to ensure everything is homogenous. Slowly beat in the flour just until combined (the batter will be very thick).
Scrape the batter into the prepared Bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean and the top is golden, 60 to 75 minutes. Cool in the pan on a rack for 20 minutes to allow the sides to release, then invert the cake onto the rack to cool completely.
For the glaze: Whisk the confectioners' sugar and cinnamon in a bowl. Add 2 tablespoons milk and whisk well. If the glaze drips off a spoon fluidly but slowly, it's done; if not, add more milk, a teaspoon or so at a time, until it does.
Drizzle the glaze over the top of the cake, letting it run down the sides. Serve.

Amaretto Pound Cake with Flambeed Pineapple image

Provided by Martha Stewart

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter, softened, plus more for loaf pan
1 1/2 cups all-purpose flour, plus more for dusting
1/2 cup almond flour
1 teaspoon baking powder
1 teaspoon salt
1 1/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/2 cup milk
1/2 cup amaretto (almond-flavored liqueur)
Flambeed Pineapple

Steps:

Preheat oven to 325 degrees. Butter a 5-by-10-by-2 1/2-inch loaf pan, and line with parchment paper. Butter lining; dust with all-purpose flour, tapping out excess.
Whisk together both flours, baking powder, and salt; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until smooth. Add eggs, one at a time; mix until smooth. Mix in extracts. With mixer on low speed, mix in reserved flour mixture in three additions, alternating with two additions of milk; mix until smooth.
Pour batter into prepared pan. Bake until a cake tester inserted into center comes out clean, about 1 hour. Transfer cake in pan to a wire rack. Poke holes all over top of cake with a wooden skewer. Pour liqueur on top; let cool completely.
Invert cake to unmold; peel off parchment, and reinvert. Just before serving, cut cake into 3/4-inch slices, and top with flambeed pineapple and sauce.