Amaretto Cake -- The Cake That Made Her Say "Come Back"

I met Tyler's grandmother Vivian last week. She is eighty-three and she lives alone in a neat house two miles from my apartment and she was expecting us because Tyler had called ahead and she had set out her good china, which told me everything I needed to know about how seriously she was taking this visit.

She asked me direct questions, as Tyler had warned. Where did I grow up. What did I do. Did I like children. Did I plan to keep working with them or was it a means to an end. I answered all of them honestly, including the foster care parts, which I said without softening because they do not need softening. I grew up in the system and I am fine and it is part of the story. Vivian listened to all of it and nodded once at the end and said: you are a practical woman. I said I try to be. She said Tyler needs a practical woman. He has his father's dreaming and his mother's heart and neither of those things needs a dreamer. I said I know. She seemed satisfied.

I had brought a lemon pound cake, which I made Friday evening. She cut a slice and ate half of it, which for an eighty-three-year-old who seemed to eat small amounts of everything, was high praise. She said: this is a proper cake. I said thank you. She said: come back. It was not a question.

I told Tyler on the drive home that I liked her. He said I knew you would. He said she said you are good for me. I said what did you say. He said I said I know.

I wanted something that felt settled and serious—not fussy, not trying too hard—and this Amaretto Cake was exactly that. The almond warmth underneath the citrus brightness felt right for walking into a house with good china on the table and someone who asks direct questions. I made it the Friday before, let it rest overnight, and brought it without apology. Vivian ate half a slice and called it a proper cake, and I don’t think I’ll ever need a better review than that.

Amaretto Cake

Prep Time: 20 min | Cook Time: 55 min | Total Time: 1 hr 15 min | Servings: 12

Ingredients

• 1 box (15.25 oz) yellow cake mix
• 1 box (3.4 oz) instant vanilla pudding mix
• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup water
• 1/2 cup amaretto liqueur
• 1/2 cup sour cream
• 1 teaspoon pure almond extract
• 1/2 cup sliced almonds, for the pan
• For the glaze:
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup amaretto liqueur

Instructions

1. Prep the pan. Preheat oven to 325°F. Grease a 10-inch Bundt pan thoroughly with butter or nonstick spray, then scatter sliced almonds evenly across the bottom.
2. Mix the batter. In a large bowl, combine cake mix, pudding mix, eggs, oil, water, amaretto, sour cream, and almond extract. Beat with a hand mixer on medium speed for 2 minutes until smooth and well combined.
3. Bake. Pour batter over the almonds in the prepared pan. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean and the top is deep golden brown.
4. Make the glaze. About 10 minutes before the cake is done, melt butter in a small saucepan over medium heat. Stir in water and sugar and bring to a boil, stirring constantly. Boil for 5 minutes. Remove from heat and carefully stir in the amaretto—it will sputter briefly.
5. Soak the cake. Remove the cake from the oven. Let it rest in the pan for 5 minutes. Poke holes all over the bottom of the cake with a skewer. Pour about half the warm glaze slowly over the bottom of the cake in the pan and let it absorb, about 10 minutes.
6. Invert and finish. Turn the cake out onto a serving plate so the almond side is up. Slowly spoon the remaining glaze over the top and sides of the cake, allowing it to soak in as you go. Let the cake cool completely before slicing—overnight rest deepens the flavor.

Nutrition (per serving)

Calories: 480 | Protein: 5g | Fat: 22g | Carbs: 58g | Fiber: 1g | Sodium: 370mg