Imagine a cake so irresistible that it transports you straight to the sun-drenched hills of Italy with every single bite! This Amaretto Poppy Seed Cake is not just a dessert; it's a culinary masterpiece that combines the rich, nutty flavor of amaretto liqueur with the delightful crunch of poppy seeds. Whether you're looking to impress your guests or treat yourself to a luxurious homemade dessert, this recipe promises to be a game-changer that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 12 servings
Ingredients
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 cup poppy seeds
- 1 cup milk
- 1/2 cup amaretto liqueur
- 1 tbsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream the softened butter with granulated sugar using an electric mixer. Beat until the mixture becomes light, fluffy, and pale yellow, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour and baking powder. This helps remove any lumps and ensures even distribution of leavening agents.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Begin and end with the flour mixture, mixing on low speed until just combined.
- Fold in the poppy seeds, vanilla extract, and amaretto liqueur. Gently mix until evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes. To test doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes. Then, carefully invert onto a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with an amaretto glaze for extra flavor and presentation.
- Slice and serve at room temperature. The cake can be stored in an airtight container for up to 3-4 days.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, eggs, and milk, are at room temperature. This helps create a smoother, more evenly mixed batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a tough, dense cake.
- Pan Preparation is Key: Thoroughly grease and flour your bundt pan to ensure the cake releases easily and maintains its beautiful shape.
- Check for Doneness Carefully: Use the toothpick test, but remove the cake when there are just a few moist crumbs. Overbaking can dry out your cake.
- Cooling is Crucial: Allow the cake to cool in the pan for 15 minutes before removing to prevent breaking, but don't leave it too long or it might stick.
- Storage Tip: For maximum moisture and flavor, store the cake in an airtight container at room temperature. It actually gets more delicious a day after baking!
- Serving Suggestion: For an extra touch of elegance, serve with a small glass of amaretto on the side or dust with powdered sugar just before serving.
Nutrition Facts
Calories: 473kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
