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Moist Apple Amaretto Cake with Simple Glaze

Close-up of a slice of moist apple amaretto cake showing chunks of apple inside, topped with white glaze.
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Bake this moist apple cake infused with the rich flavor of amaretto liqueur. This recipe is perfect for a sophisticated autumn dessert or holiday treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup amaretto liqueur
  • 1/2 cup buttermilk
  • 1 1/2 cups finely diced peeled apples (about 2 medium apples)
  • 1/4 cup chopped pecans or walnuts (optional)
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons amaretto liqueur, 1 tablespoon milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a standard loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate small bowl, whisk together the 1/2 cup amaretto liqueur and the buttermilk.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the amaretto-buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the diced apples and chopped nuts, if using.
  8. Pour the batter into the prepared pan and spread evenly.
  9. Bake for 40 to 50 minutes, or until a wooden pick inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil.
  10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. To make the glaze, whisk together the powdered sugar, 2 tablespoons amaretto, and milk until smooth. Add more powdered sugar for a thicker glaze or more liquid for a thinner one.
  12. Drizzle the amaretto glaze over the cooled cake before serving.

Notes

  • If you prefer a stronger alcohol flavor, you can substitute 1/4 cup of the flour with almond flour for a richer texture.
  • Use firm, tart apples like Granny Smith for the best texture in the cake.
  • You can substitute bourbon for some of the amaretto in the glaze for a slight variation.

Nutrition

Find it online: https://carlacooking.com/apple-amaretto-cake-recipe/