RumChata Pound Cake

Step 2

Preheat oven to 325°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.

Step 5

In small bowl, whisk together milk and vinegar. Set aside. In a medium bowl, whisk together flour, cinnamon, baking soda and salt. Set aside.

Step 10

In large bowl of stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract until well combined. Beat in flour mixture alternating with milk and RumChata.

Step 15

Pour batter into prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool for 30 minutes (in bundt pan) before inverting onto cake plate.

Step 20

Amaretto Sauce: Combine the butter, brown sugar and granulated sugar in a small saucepan. Heat over medium heat, stirring often, until smooth. Add the cream and RumChata and bring to a simmer. Simmer for 7 minutes, stirring often. Remove from heat and let cool for 10 minutes.

Step 25

Serve pound cake warm and drizzle each slice with RumChata Sauce.