Guess Who’s Coming to Dinner?!
It’s been a while since we have had a guest here on Platter Talk. Scott and I knew that we would be out of town for a couple of days and figured we might be little short on food, a situation that we always strive to avoid! When I called on our good friend Susie Gall from the magnificent site Simply Sated, we were completely thrilled to get an enthusiastic acceptance of our invitation. Simply Sated is relatively new to us and if you are unfamiliar with her work, I know you will agree that it is nothing less than stunning. We’ve proudly featured some of Susie’s work in our Best of Show feature and today we are very, very happy to share this incredible dessert, from the enormously gifted and talented lady behind Simply Sated.
Hello! I am honored to be here today. I am a huge fan of Platter Talk, and am constantly amazed by the variety of delicious and inspired recipes created in the Platter Talk kitchen. Thank you Dan and Scott for asking me to be a part of the conversation today.
Today, ladies and gentlemen, I bring you Amazing Amaretto Pound Cake.
Amaretto, an almond-flavored liqueur, is one of the main ingredients in this cake, so I knew it would be terrific.
I was positive I would adore this cake because I have a love affair with almonds – from whole nuts to paste to Amaretto. If asked to dye my hair chartreuse in exchange for an almond paste-filled pastry Bear Claw, I would gladly agree. Keep in mind – I’m a pale, pink-ish woman, and that would not be a good look. But…for a pastry Bear Claw – yeah! If there is a shred of doubt, here is proof.
Amazing Amaretto Pound Cake, on the other hand, is as beautiful on the inside as it is on the outside. (Editor’s note: Susie’s point here is completely missed on us. The above photo aptly shows beauty as good as it gets anywhere, in our humble opinion.)
One of my favorite things about food blogging is I learn at least one intriguing culinary tidbit every single day. It keeps life in the kitchen interesting, and today I learned something that surprised me. I learned Amaretto is not always made with almonds; it can also be made with apricot pits.
Some of you might be thinking, “Why, of course silly woman, I have known that since I was five years of age.” Some of you, like I, are repeating Gary Coleman’s famous quote from Diff’rent Strokes, “Whatcha’ talkin’ about Willis?”
I guess it doesn’t really matter – I was just surprised. I like apricots so I’m sure Amaretto will taste delicious no matter what ingredients are used.
I guarantee you, my fellow almond lovers, that all your almond cravings will be satisfied right here, right now with this delicious three-types-of-almonds-in-the-recipe cake. It is all almond-y, has the perfect sweetness (unless one wants it sweeter by adding more glaze) and has that beautiful pound cake texture. Plus, see how elegant it looks when baked in my antique tube pan.
I don’t think I went too far creating this almond path winding its way from pound cake to pound cake. I don’t think I did, but then again, I’m willing to dye my hair chartreuse for a bite of almond pastry.
Then again, maybe – just maybe my husband and daughter are correct, and I spent a little too much time playing with almonds that day.
I better go now; I have an errand to run. This Amazing Amaretto Pound Cake is not with us anymore, and my husband just walked through the door carrying a bag of gorgeous pastry Bear Claws. I sure hope chartreuse hair coloring isn’t too difficult to find.
I hope you have enjoyed my visit with you today as much as I have enjoyed being here. Please come over and spend some more time with me at Simply Sated where I simply love to cook and I love to cook simply.
Never Miss Another Platter Talk Recipe
- 1¼ cups butter, softened
- 3 ounces cream cheese, softened
- 2½ cups granulated sugar
- ½ cup Amaretto (almond-flavored liqueur)
- ½ teaspoon almond extract
- 1-tablespoon vanilla extract
- 2½ + 2 tablespoons all-purpose flour, sifted
- 6 large eggs, room temperature
- ⅓ cup sliced almonds – Fresh Gourmet-Honey Roasted are terrific☺
- ½ cup granulated sugar
- 6 tablespoons butter
- 1 teaspoon lemon juice, freshly squeezed
- ¼ teaspoon almond extract
- ¼ cup Amaretto (almond-flavored liqueur)
- 2 tablespoons water
- Preheat oven to 325F.
- Grease and flour a 12-cup Bundt cake pan or tube pan.
- Using an electric stand mixer, beat softened butter and cream cheese at medium speed 2 or until creamy.
- Slowly add in sugar then beat until light and fluffy.
- Add liqueur, almond and vanilla; beat just until incorporated.
- Reduce speed to low then gradually add flour to butter mixture. Beat batter just until incorporated after each addition of flour.
- Keep mixer on low speed and add eggs one-at-a-time; mix only long enough for eggs to be incorporated into the batter.
- Sprinkle almonds over the bottom of the prepared Bundt pan (the bottom will become the top after the cooked cake cools.
- Slowly pour the batter over the almonds in the pan.
- Bake at 325F for 60-70 minutes or until a toothpick inserted in the center comes out clean. Be careful not to over-bake, this cake can become dry quickly.
- While the cake is baking, prepare the Amaretto Glaze. When cake is done, remove it from the oven and place on a cooling rack.
- Reheat the glaze, stirring constantly, and slowly spoon half the glaze over the hot cake.