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Amaretto Bundt Cake

December 23, 2012

photo

I’m not sure when it happened. Maybe it was gradual over time, or maybe it was after one particularly successful night. But somewhere over the last few years, I’ve become a…baking snob.

I never would have predicted it would happen. I, who would happily make a Funfetti cake for friends’ birthdays in college, am a stuck-up baker. I turn up my nose at pre-made pie dough. I scoff at tubs of icing. And to make something whose recipe calls for a base of boxed yellow cake mix? BLASPHEMY. But when I was home for Thanksgiving and teased my mom about her new recipe for an apple pie that called for pre-made frozen dough (which, to be fair, was fabulous), she reminded me of a favorite recipe of mine that starts with a box of yellow cake mix.

In the summer of 2009, I had just graduated from college and was living at home for a couple months before heading off to my first post-graduation job. During that time, my mom was helping out a local organization that was putting together a cookbook for Summit County, CO. Every week my mom would get a list of recipes to test out and critique. Being the helpful daughter that I am, I of course offered to be the sous chef on these adventures. I remember my mom opening up the recipe document, and questioning the ingredients. Honestly, what kind of recipe has both yellow cake mix AND instant vanilla pudding? But the task at hand was to make the recipe exactly as directed and see how it turned out. So we did. And OH. MY. GOD.

Last week we had a brunch-off at my office. To be fair, this cake isn’t really brunch. It’s dessert. It’s rich and gooey, but it’s one of the most delicious things I could think of making. So my co-workers were treated to this. And to be honest, I was very disappointed no one quoted this: http://youtu.be/0JwwOkf4j0c

Just a quick note- the picture above does NOT do this cake justice. Trust me on this one.

Amaretto Bundt Cake from Entertaining! Summit Style

Cake:

1/2 cup chopped pecans

2 (7-ounce) packages almont paste

1 deluxe yellow cake mix (Pillsbury works well)

1 small package instant vanilla pudding mix

2 T all-purpose flour

4 large eggs

1/3 cup canola oil

1/2 cup Amaretto liqueur

1/2 cup water

Glaze:

1/2 cup (1 stick) butter, melted

1/2 cup sugar

1/4 cup Amaretto liqueur

1/4 cup water

Preheat oven to 350 degrees and lightly grease a bundt pan. Sprinkle pecans evenly over the bottom of the pan. Pulse almond paste in a food processor until it is crumbled. Combine cake mix, pudding mix, and flour in a large bowl. Add almond paste. Add eggs, oil, Amaretto, and water. Beat with a hand mixer  at medium speed for 4 minutes or until well blended. Pour batter into pan and bake for 50-60 minutes, or until a cake tester comes out clean. In a medium saucepan, melt butter over medium low heat. Add sugar, Amaretto, and water. Turn up heat and bring to a boil. Boil for 2 minutes. Stir once. Using a wooden skewer, poke holes over entire top of cake. Pour glaze over cake in the pan. Let stand for several hours while cake absorbs the glaze. Invert onto cake plate.

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