Almond Coffee Cake W Amaretto Glaze Recipes

ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350 . Grease and flour a 10-inch Bundt Pan.
• Combine cake mix, pudding mix, eggs, water, oil and almond extract in large bowl. Beat at low speed with electric mixer until moistened.
• Beat at medium speed for 2 minutes.
• Pour into pan.
• Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Invert onto cooling rack. Cool to room temperature.
• Make glaze by whisking together butter, powdered sugar and Amaretto. Thin if needed with some heavy cream.
• Drizzle over top of cake, then sprinkle almonds on top of cake if desired.

AMARETTO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
• Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
• To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.

AMARETTO ALMOND POUND CAKE

Steps:

• Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. Sprinkle almonds in bottom of pan.
• In large bowl, beat 1 1/4 cups butter and the cream cheese with electric mixer on medium speed until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy. Add 3 tablespoons amaretto and the vanilla, beating just until blended. Gradually add flour, beating on low speed just until blended. Add eggs, one at a time, beating just until blended after each addition. Pour batter over almonds in pan.
• Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean.
• During last 10 minutes of baking, mix glaze ingredients in 1-quart saucepan. Heat to boiling over medium heat, stirring often. Reduce heat to medium-low; cook 3 minutes, stirring constantly.
• Gradually spoon hot glaze over cake, allowing it to soak into cake after each addition. Cool completely in pan on cooling rack, about 1 hour 30 minutes.

ALMOND AMARETTO POUND CAKE

Steps:

• Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
• In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the amaretto and almond extract.
• Reduce the speed to medium-low, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
• Scrape the batter into the prepared pan.
• Bake for 25 minutes, then reduce the oven temperature to 300 degrees (F) and continue baking for 40 to 45 minutes, or until the cake is golden brown AND a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt, amaretto, and almond extract and beat smooth. Beat in the heavy cream. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for two minutes.
• Spread frosting on the top and sides of the cooled cake. Top with sliced almonds. Slice and serve, or store in an airtight container in the fridge, for up to 3 days.

AMARETTO-ALMOND CAKE

Steps:

• Heat oven to 325 degrees F. Grease and flour a 10" tube or Bundt pan; sprinkle 1 cup almonds over the bottom and set aside. In mixing bowl, combine cake mix, pudding mix, eggs, oil, water, Amaretto and almond extract. Beat on low speed with electric mixer about 30 seconds until dry ingredients are moistened. Increase speed to medium and beat 4 minutes. Stir in remaining 1/2 cup almonds. Pour batter into prepared pan and bake 1 hour. Cool cake 10-15 minutes before removing from pan. Cool completely and place on cake plate. For glaze, in small saucepan, combine sugar, water and butter and bring to a boil. Reduce heat to medium and gently boil 4-5 minutes, stirring occasionally, until sugar dissolves. Remove from heat and cool 15 minutes. Stir in amaretto and almond extract. Punch holes in cake from top to bottom with wooden pick or handle of wooden spoon. Slowly spoon glaze over cake until entirely absorbed.

SOUR CREAM COFFEE CAKE WITH ALMOND GLAZE

Steps:

• Preheat oven to 350°F.
• Butter and flour a 9x13 cake pan.
• Mix all ingredients for cake, adding sour cream last.
• Combine filling ingredients in a small bowl, mix well.
• Pour half the batter into pan & sprinkle the filling over the batter, and then cover with batter.
• Sprinkle with chocolate chips, if desired.
• Bake for 45-50 minutes.
• Let cool for 10 minutes or longer.
• Make the icing by combining all ingredients in a small bowl.
• If necessary add more milk or water to arrive at correct consistency.
• Use almonds to decorate the cake, if desired.
• Drizzle the glaze on cake.

ALMOND COFFEE CAKE W/ AMARETTO GLAZE

Steps:

• Preheat oven to 350-degrees.
• Generously grease and flour a tube pan.
• You can also use a 9X5-inch loaf pan, a 9-inch springform pan, bundt or kugelhupf cake mold.
• Cake: In a bowl, cream the almond paste with sugar and butter.
• As the almond paste breaks up, add the vanilla, eggs and milk.
• Blend well and fold in the flour, salt, baking powder and cornstarch to make a thick but fluffy batter.
• If serving cake bottom side up, sprinkle the almonds into the bottom of the pan here.
• Spoon the batter into the prepared pan.
• Sprinkle the almonds on top, otherwise.
• Bake 50-55 minutes.
• The cake should be evenly golden brown and slightly cracked.
• When completely cool, dust with the confectioners' sugar, if using.
• Or, alternatively, poke holes into the top of the cake and drizzle on the Amaretto glaze.
• (I used the glaze, and then dusted confectioners' sugar on top.).
• Glaze: Stir together the water and sugar in a small saucepan.
• Set on low heat to dissolve the sugar.
• Stir in the liqueur, heat for 2-3 minutes more.
• Cool slightly.
• NOTE: You can replace the liqueur with an additional 1/4 cup water combined with 1/2 teaspoon almond extract.

ALMOND COFFEE CAKE

Steps:

• On a lightly floured surface, roll dough into a 15x9-in. rectangle. Transfer to a lightly greased baking sheet. , In a small bowl, beat cream cheese and sugar until smooth. Beat in egg and extract (filling will be soft). Spread down center of rectangle; sprinkle with chips. On each long side, cut 1-in.-wide strips, about 1/2 in. from filling. , Starting at one end, fold alternating strips at an angle across filling. Seal ends. Cover and let rise in a warm place until doubled, about 1 hour. , Preheat oven to 350°. Brush with milk. Bake 20-30 minutes or until golden brown. Cool on a wire rack., For glaze, in a small bowl, combine confectioners' sugar and extract. Stir in enough milk to achieve desired consistency. Drizzle over coffee cake. Sprinkle with almonds.