This is my new favorite dessert...a super moist, almond-flavored pound cake that transports you to your Happy Place!

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Ingredients

Cake

• 1 cup Milk
• 1 tbsp White Vinegar
• 3 cups Flour
• .5 tsp Baking Soda
• .5 tsp Salt
• 1 cup Butter, softened
• 2.75 cup White Sugar
• 4 Eggs
• 1 tbsp Vanilla Extract
• 2 tsp Almond Extract
• .25 cup Amaretto Liqueur

Amaretto Sauce

• .5 cup Butter
• .5 cup Brown Sugar, packed
• .5 cup White Sugar
• 1/3 cup Half & Half
• 3 tbsp Amaretto

Directions

1. Preheat oven to 325°. Liberally grease a 10-inch bundt pan with non-stick baking spray and set it aside.
2. In a medium mixing bowl, whisk together flour, baking soda and salt. Then set aside.
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3. In small mixing bowl, whisk together milk, vinegar and Amaretto. Then set aside. 
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4. In the large bowl of a stand mixer, do the following (Tip: the flex edge beater attachment works great for this!)...
   • Cream butter and sugar until light and fluffy. 
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   • Beat in eggs one at a time, then stir in vanilla and almond until well combined. 
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   • Alternate beating in the flour mixture and the milk mixture.
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   • Pour batter into prepared bundt pan.
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   • Bake for 55 to 65 minutes, until a toothpick inserted comes out clean. 
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   • Allow cake to cool completely (in bundt pan) before inverting onto cake plate.
     
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5. Make the Amaretto sauce:
   • Combine the butter, brown sugar and white sugar in small saucepan. Heat over medium heat, stirring often, until smooth.
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   • Add the cream and Amaretto, then bring to a simmer. 
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   • Simmer for 5 minutes, stirring often. Remove from heat and let cool for 10 minutes.
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6. Serve pound cake warm, drizzled with Amaretto sauce.
   
   
   
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For more delicious recipes, check out my other recent posts:

• Not Yo' Momma's Traditional Lasagna
• Osso Buco (chicken style)
• Cinnamon Roll Cake
• Pineapple Pudding Cake
• Coconut Cake w/Coconut Cream Cheese Frosting