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Moist Apple Amaretto Cake with Brown Butter Glaze

A close-up of a freshly baked apple amaretto cake loaf, drizzled with a thick caramel glaze.
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Bake a truly special dessert featuring tender apples soaked in rich amaretto liqueur, topped with a simple, flavorful brown butter glaze.

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 salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup Amaretto liqueur, divided
  • 1/2 cup buttermilk
  • 2 medium Granny Smith apples, peeled, cored, and diced small
  • 1/2 cup chopped pecans, toasted (optional)
  • For the Glaze: 1/2 cup powdered sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon Amaretto liqueur
  • 1 teaspoon milk or cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a small bowl, whisk together 1/4 cup of the Amaretto liqueur and the buttermilk.
  5. Alternately add the dry ingredients and the buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Gently fold in the diced apples and toasted pecans, if using.
  7. Pour the batter into the prepared cake pan and spread evenly.
  8. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  9. While the cake cools slightly in the pan (about 10 minutes), prepare the glaze.
  10. To make the glaze, melt 2 tablespoons of butter in a small saucepan over medium heat. Cook, swirling the pan occasionally, until the butter foams, then brown bits form at the bottom and it smells nutty (about 3-5 minutes). Remove from heat immediately.
  11. Whisk the powdered sugar, 1 tablespoon of Amaretto, and milk into the warm brown butter until smooth. If the glaze is too thick, add a few more drops of milk.
  12. Invert the slightly cooled cake onto a wire rack. Drizzle the brown butter Amaretto glaze over the top. Let the glaze set before slicing and serving.

Notes

  • For an extra moist apple cake with flavor boost, brush the top of the warm cake with the remaining 1/4 cup of Amaretto liqueur immediately after removing it from the oven, before glazing.
  • Use firm, tart apples like Granny Smith or Honeycrisp for the best texture.
  • Toast your pecans lightly in a dry skillet before chopping to bring out their nutty flavor.

Nutrition

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