High Altitude Almond Amaretto Cake
Ingredients
- ¾ cunsalted butter
- 1 ¼ cgranulated sugar
- 2 largeeggs
room temperature
- 1 tspvanilla extract
- 1 ½ tspalmond extract
- ⅝ cwhole milk
room temperature
- ⅓ csour cream
- ¾ call-purpose flour
fluffed, spooned and leveled
- ¾ ccake flour
or all-purpose flour
- ½ tspcoarse kosher salt)
(if using table salt, use half the amount
- ¾ tspbaking powder
- ⅛ tspground cardamom
- ½ cfinely ground almond flour)
(or very finely chopped almonds
- 3 tbspamaretto liqueur
- 2 cunsalted butter
- 2 tspvanilla extract
- 1 tspalmond extract
- 4 cpowdered sugar
- 1 tbspmeringue powder
- ⅛ tspcoarse kosher salt)
(if using table salt, use half the amount
Directions
Cake
- 1
Preheat the oven to 350 F, and position a rack in the center of the oven. Spray the bottoms of three 6-inch round cake pans with non-stick baking spray.
- 2
In a saucepan, melt the butter over medium heat. Continue to cook the butter until nutty, golden brown milk solids form at the bottom of the pan. This process might take about 10 minutes. First the butter will hiss and splatter as the water evaporates, then as it quiets down, a layer of foam will form on top of the butter. This means the butter is done. Immediately remove from the heat, and scrape the butter, including the brown milk solids, into a large bowl. Let cool for 10 minutes.
- 3
In a bowl, whisk together the cooled brown butter with the granulated sugar, eggs, vanilla extract, almond extract, milk and sour cream, until combined.
- 4
In a separate bowl, sift together the flours, salt, baking powder and cardamom. Add the almond flour, then whisk until everything is evenly distributed.
- 5
Add the dry ingredients to the wet, whisking just until moistened.
- 6
Divide the batter between the prepared pans, and bake for about 25-30 minutes, until the top springs back when gently touched, or a toothpick or cake tester comes out clean. Set the pans on a wire rack, covered with a clean kitchen towel, and cool completely before frosting.
- 7
Prick the cakes with a toothpick or cake skewer, then use a pastry brush to brush the Amaretto liqueur over the cakes, letting it soak in before assembling and frosting your cake.
Buttercream
- 1
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, vanilla extract and almond extract for 1 minute, until smooth.
- 2
Add the powdered sugar, meringue powder and salt, mixing on low until combined. Whip the buttercream on medium high speed for 4-5 minutes, until very light and fluffy, scraping the bowl down several times while mixing. Turn the speed down to "stir" and mix for 1 more minute.
- 3
Assemble the cake layers, filling and frosting them with a thin crumb coat of buttercream. Chill the cake in the refrigerator for 30 minutes before frosting with a final coat of buttercream.
- 4
For the drop flower design on today's cake, fit a piping bag with tip 1M, and fill with buttercream. Pipe drop flowers all over the cake, until it's completely covered.
High Altitude Almond Amaretto Cake
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About this Recipe
For those baking at higher elevations, achieving a perfectly moist and flavorful cake can be a challenge. This High Altitude Almond Amaretto Cake recipe is specifically designed to deliver a tender crumb and rich, sophisticated flavor, even when baking above sea level.
This recipe works by carefully balancing ingredients to account for the unique conditions of high-altitude baking, ensuring your cake rises beautifully without drying out. The secret lies in a precise blend of flours, a luxurious brush of amaretto liqueur, and a creamy almond buttercream, infusing every bite with an irresistible taste and texture.
Prepare for a truly delightful dessert experience. Each slice of this almond amaretto cake offers a moist, tender crumb, rich with the subtle sweetness of almond and the distinctive, warm notes of amaretto. The cake is generously frosted with a delicate piped drop flower almond buttercream, adding another layer of smooth, buttery flavor and elegant presentation. It’s a sophisticated treat that feels special, perfect for any occasion.
Looking for ways to make this cake uniquely yours? If you don't have cake flour, you can use additional all-purpose flour for the cake batter as the recipe allows. For the finely ground almond flour, feel free to use very finely chopped almonds instead. For an extra layer of depth, consider browning the unsalted butter for the cake batter before cooling it slightly and incorporating it, for a subtle brown butter note. Adjust the amount of amaretto brushed on the cake to your preference for a stronger or milder liqueur flavor.
This elegant almond amaretto cake is perfect for celebrations, dinner parties, or as a special weekend indulgence. Serve it alongside a hot cup of coffee or a digestif for a truly memorable dessert.