What do you think about booze in your pound cake?
Because I like it in mine.
Seriously good.
I was so excited when I heard NBC might be doing a Friends reunion that I screamed, then worried it would be a disaster, then decided I didn’t care because I have terrible taste and I usually enjoy reunion specials. I may be a little too excited about this.
So excited, in fact, that I watched six reruns yesterday instead of my usual four. Will this ever get old?
This pound cake isn’t filled with Almond Joy candy bars — it’s flavored like them. Almond Joy happens to be one of my all-time favorite candy bars, though growing up my mom usually bought fun-sized Milky Ways instead. I felt deprived.
Confession: when I was a kid I’d always remove and toss the almond on top. Nuts in candy felt wrong to me. I still cringe when I find nuts in fudge or bite into something that unexpectedly contains them. (Same shock when someone ruins a nicely dressed burger with ketchup.)
Anyway, I’ve come around a bit.
When it comes to nuts in baked goods, I generally prefer them absent, though I do appreciate a topping of toasted sliced almonds — especially the honey roasted ones from Trader Joe’s. I go through bags of those quickly. If they stopped making them, I would be devastated.
These sliced almonds sit atop a layer of milk chocolate and toasted coconut — the classic Almond Joy combination. I prefer milk chocolate to dark (call it lack of class), and the pairing with coconut is irresistible.
Back to the booze: I laced the cake with amaretto, which complements the almond and coconut flavors beautifully. I considered adding a gooey coconut layer made with shredded coconut and sweetened condensed milk under the chocolate, but decided not to overdo it. That said, you should definitely go overboard if you want.
Spiked Almond Joy Poundcake
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Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup amaretto liqueur
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 12 tablespoons unsalted butter, softened (1 1/2 sticks)
- 1 1/2 cups milk chocolate chips
- 1 1/2 tablespoons coconut oil
- 1/3 cup toasted coconut
- 1/4 cup toasted sliced almonds
Instructions
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Preheat oven to 325°F. Generously spray a 9×5 loaf pan with nonstick spray.
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In a mixer bowl, combine flour, sugar, baking soda and salt. Whisk to combine. In a separate bowl, whisk together eggs, amaretto, vanilla and coconut extracts.
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Add softened butter in small pieces to the dry ingredients and mix on medium until combined, about 2–3 minutes. Add half the egg mixture and beat 30 seconds on medium, then add the remaining egg mixture in two additions, beating 30 seconds after each.
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Spread batter into the prepared loaf pan and place on a baking sheet. Bake 60–65 minutes, until the center is set and no longer jiggly. Check at about 50 minutes; if the top is browning too quickly, tent with foil. Cool in the pan at least 30 minutes.
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While the cake cools, melt the chocolate in a saucepan or microwave, stirring until smooth. Stir in coconut oil while chocolate is hot so it melts completely.
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Remove cake from pan once cooled. Drizzle melted chocolate over the top, then sprinkle with toasted coconut and sliced almonds. Serve and enjoy.
Notes
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I appreciate you so much!
So fluffy!