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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Amaretto Cake with Cinnamon Swirl Recipe

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This recipe for Amaretto Cake with Cinnamon Swirl is from Cooking with Style, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c sliced almonds
1-8oz carton light sour cream
1 T ground cinnamon
4 eggs, lightly beaten
3 T almond paste
½ c cooking oil
1 pkg 2-layer-size white cake mix
½ c amaretto or ½ c water plus 1 t almonds extract
1-4 serving size white chocolate instant Pudding mix
Directions:
Directions:
Preheat oven to 350. Generously grease 10-in fluted tube pan. In food processor combine almonds and cinnamon. Cover; process until nuts are finely chopped. Coat bottom and sides of pan with half the mixture. Add almond paste to remaining mixture in processor. Process until combined. In a large mixing bowl combine cake and pudding mixes, sour cream, eggs, ½ c water, oil, and amaretto. Beat with mixer on low speed to combine. Beat on medium speed 2 minutes, scraping bowl as needed. Spoon half the batter into pan. Evenly sprinkle cinnamon almond paste mixture over batter. Spoon remaining on cinnamon mixture.

Bake about 55 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan. Place on rack over waxed paper. Using wooden skewer, poke several holes in cake. Prepare glaze; spoon over cake.

Glaze: in small saucepan, combine 1/3 c water, ¼ sugar, 2 T butter. Stir over medium heat until sugar is dissolved. Reduce hat; simmer, uncovered, 5 minutes.
Number Of Servings:
Number Of Servings:
12-16

 

 

 

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