Amaretto Cake with Cinnamon Swirl

  • Currently 4/5
Friends and family ask for this delicious cake repeatedly.  It is surprisingly easy to make.
1 cup sliced almonds
1 tbsp ground cinnamon
3 tbsp almond paste
1 pkg 2-layer-size white cake mix
1 4-serving-size pkg white chocolate instant pudding and pie filling mix
1 8 oz carton light sour cream
4 eggs, lightly beaten
1/2 cup water
1/2 vegetable oil
1/2 cup amaretto or 1/2 cup water plus 1 tsp almond extract
1 recipe Sugar Glaze
1. Preheat oven to 350 F.  Generously grease 10 inch (12 cup) fluted tube pan.  In food processor combine almonds and cinnamon.  Cover and process until almonds are finely chopped.  Coat bottom and sides of pan with half of nut mixture.  Add almond paste to remaining mixture in processor.  Cover and process until combined.
2. In large mixing bowl combine cake and pudding mixes, sour cream, eggs, the water, oil, and amaretto.  Beat with mixer on low speed to combine.  Beat on medium speed 2 minutes, scraping bowl as needed.  Spoon half of batter into pan.  Evenly sprinkle almond paste mixture over batter.  Spoon remaining batter over cinnamon mixture.
3. Bake about 55 minutes or until wooden pick inserted near center comes out clean.  Cool in pan 10 minutes.  Remove and invert cake on wire rack over waxed paper.  Poke all over with fork tines.  Brush Sugar Glaze over cake. 
4. Sugar Glaze:  in small saucepan combine 1/3 cup water, 1/4 cup sugar, and 2 tbsp butter.  Stir over medium heat until sugar is dissolved.  Reduce heat; simmer uncovered, 5 minutes.

Serves:  12 - 16

Per serving:  456 cal, 23 g total fat, 6 g sat fat, 82 mg chol, 458 mg sodium, 51 g carbs, 1 g fiber, 7 g protein.

Meal   SnackDish   Cake
Cooking Method   BakedPrep Time   15 to 30 minutes
Cooking Time   1 hour

Carolyn Beck

Member since Jun 2008

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