1 4-serving size white chocolate instant pudding and pie filling mix
1 8-0z carton light sour cream
4 eggs, lightly beaen
1/2 cup cooking oil
1/2 cup amaretto or 1/2 cup water plus 1 tsp. almond extract
Preheat oven to 350 degrees F. Generously grease 10 inch fluted tube pan. In food processor combine almonds and cinnamon. Cover; process until nuts are finely chopped. Coat bottom and sides of pan with half the mixture. Add almond paste to remaining mixture in processor. Process until combined.
Bake about 55 minutes or until wooden pick inserted neat center comes out clean. Cool in pan 10 minutes. Remove from pan. Place on rack over waxed paper. Using wooden skewer, poke several holes in cale. Prepare Glaze; spoon over cake.
Glaze- In small saucepan combine 1/3 cup water, 1/4 cup sugar, and 2 Tbspns butter. Stir over medium heat until sugar is dissolved. Reduce heat; simmer, uncovered, 5 minutes.
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