Cherry and almond are the proper mixture on this extremely moist, flavorful cherry almond pound cake recipe!
This tender almond pound cake with swirls of cherry is a brand new favourite at our home. The flavour is wealthy with out being heavy, and we love the advantageous crumb, and melt-in-your-mouth texture.
It’s based mostly on our favourite whipping cream pound cake recipe, however the almond and cherry convey it to a different degree!
Make Almond Cherry Pound Cake
You could find the complete, printable recipe card for this Almond Cherry Pound Cake additional down on this submit. Here’s a fast rundown of our steps!
- Put together the Pan: Grease and flour a tube pan. Preheat oven to 325 levels F
- Flour Combination: In a separate bowl whisk the cake flour, salt, and baking powder to mix. Put aside for later.
- Butter & Sugar: Cream the butter with the paddle attachment in your mixer, step by step add the sugar and blend till lighten in coloration and fluffy 4-5 minutes.
- Eggs: Add the room temperature eggs one after the other mixing after every till the yellow of the yolk is mixed.
- Whipping Cream & Extract: Add the almond extract to the cup of whipping cream.
- Add Dry & Moist Elements Alternately: With the mixer on low velocity, add the flour combination alternately with the whipping cream. Start and finish with the dry components. Add the dry components thrice and the whipping cream twice. After the final addition, combine simply till blended.
- Cherry Cake Batter: Scoop one cup of the batter right into a small bowl. Mix the ⅓ cup of Cherry preserves/jam, cherry flavoring, and purple coloring gel (optional- add to succeed in desired coloration). Stir till uniform in coloration.
- Fill the Pan & Swirl: Alternate layers of almond cake batter and cherry cake batter into the ready tube pan or bundt pan. I did three layers of almond batter with two layers of cherry batter in between. (Alter nevertheless you want). Run a knife via the batter 2-3 occasions to assist with the swirling.
- Time to Bake! Bake at 325 levels for 1 hour or till a toothpick comes out clear or with only a few crumbs hooked up. Baking occasions can differ and so peek in because it approaches the 1 hour mark. If the highest of the cake begins to get too darkish, cowl loosely with a chunk of aluminum foil.
- This recipe makes roughly 8 cups of batter.
- Permit to chill within the pan for about 10 minutes earlier than turning out onto serving plate.
Adorning the Pound Cake
Among the finest issues about adorning a pound cake or bundt cake is that adorning couldn’t be less complicated. We’ve completed pound muffins with a dusting of powdered sugar, buttercream stenciling across the sides, recent flowers, or recent fruit.
For at this time’s cake, we went with a easy almond glaze topped with recent cherries. I like the brilliant cherries towards the white glaze- it seems to be so cheerful and summery!
The almond glaze is as simple because it gets- a mixture of powdered sugar, a little bit of milk, pinch of salt, and almond extract. You possibly can modify the extract to your liking in addition to the quantity of sugar or milk to realize the consistency that you’re searching for.
We use variations of this glaze all of the time- I like a fairly drip! To use the glaze, I spooned it right into a disposable piping bag with the tip snipped away. This will provide you with probably the most management.
Such a easy, fairly cake!
Can this Cherry Almond Pound Cake be Frozen?
Sure, this pound cake freezes completely!
When getting ready to freeze a pound cake, we flip the cake onto a foil-wrapped cake board, wrap in plastic wrap and comply with with a tightly wrapped layer of aluminum foil. Into the freezer it goes!
If you’re freezing a freshly baked cake, go forward and wrap & freeze it whereas it’s nonetheless a bit heat.
Thawing the Cake: When you’re able to thaw the pound cake, take away it from the freezer and don’t take away the wrapping.
Place it on the countertop till condensation types on the foil (about 30-45 minutes). Then unwrap and proceed to thaw.
Freezing Leftover Cake
If you end up with leftover pound cake, you’ll be able to nonetheless comply with the steps above!
Nevertheless, you may additionally wish to freeze the slices individually so to seize a fast slice of cake everytime you want a little bit one thing to go along with your espresso or tea.
Frozen muffins will style recent when wrapped correctly for as much as three months! Don’t overlook to label and date your wrapped muffins earlier than putting within the freezer ;0)
Benefit from the Recipe!
Thanks a lot for stopping by! Preserve this recipe in thoughts for birthday events, summertime gatherings, or anytime you’re craving one thing scrumptious! We predict you’ll find it irresistible. We simply love the gorgeous slices too!
You possibly can actually see the advantageous crumb on this closeup- that is such a delicate, tender cake- it’s what we love most about whipping cream pound muffins!
For those who give this recipe a attempt, we’d love so that you can go away a remark and picture under!
Extra Cherry and Almond Muffins to Strive!
For those who love cherry muffins and almond muffins, you’re in luck! Listed below are only a few of our favorites:
Cherry Layer Cake- Doctored Cake Combine
On this dessert, extremely moist almond pound cake is swirled with cherry for a taste mixture you’re assured to like!
Elements
- 3 sticks (339 g) unsalted butter, softened
- 3 cups (600 g) sugar
- 5 massive eggs, room temperature (place in a bowl of heat water to hurry up the method if wanted)
- 3 cups (342 g) cake flour, (not self-rising) *See Notes for Substitution
- ½ teaspoon (2 g) baking powder
- ½ teaspoon salt
- 1 cup (232 g) heavy whipping cream (don’t whip)
- 1 tablespoon (12 g) almond extract
For the Cherry Swirls
- ⅓ cup (90g) Cherry Jam/Preserves
- ¾ teaspoon (3g) Cherry Flavoring (We used Watkins model) or a teaspoon Cherry Jell-O Powder (We used preserves+ Watkins Cherry Extract)
- 1 cup of reserved cake batter
- *Purple Coloring Gel- Optionally available- to succeed in desired shade of purple.
For the Straightforward Almond Glaze
- 1 cup powdered sugar (sifted)
- 1 Tablespoon Milk (modify quantity as wanted for desired consistency)
- ½ Teaspoon Almond Extract (Alter quantity to your liking)
- pinch of salt
- *Recent Cherries for Garnish (elective)
Directions
For the Cake
- Grease and flour a tube pan. Preheat oven to 325 levels F
- In a separate bowl whisk the cake flour, salt, and baking powder to mix. Put aside for later.
- Cream the butter with the paddle attachment in your mixer, step by step add the sugar and blend till lightened in coloration and fluffy 4-5 minutes.
- Add the eggs one after the other mixing after every till the yellow of the yolk is mixed.
- Add the almond extract to the cup of whipping cream.
- With the mixer on low velocity, add the flour combination alternately with the whipping cream. Start and finish with the dry components. Add the dry components thrice and the whipping cream twice. After the final addition, combine simply till blended.
- Scoop one cup of the batter right into a small bowl. Mix the ⅓ cup of Cherry preserves/jam, cherry extract, and purple coloring gel (optional- add to succeed in desired coloration). Stir till uniform in coloration.
- Alternate layers of almond batter and cherry batter into the ready tube pan or bundt pan. I did three layers of almond batter with two layers of cherry batter in between. (Alter nevertheless you want). Run a knife via the batter 2-3 occasions to assist with the swirling.
- Bake at 325 levels for about 60-65 minutes or till a toothpick comes out clear or with only a few crumbs hooked up. Baking occasions can differ and so peek in because it approaches the 1 hour mark. If the highest of the cake begins to get too darkish, cowl loosely with a chunk of aluminum foil.
- This makes roughly 8 cups of batter.
- Permit to chill within the pan for about 10 minutes earlier than turning out onto serving plate.
For the Almond Glaze
- Mix sugar, milk, almond extract, and a pinch of salt in a small bowl and stir till easy. Add further milk just a few drops at a time if wanted to succeed in desired consistency.
- Drizzle over the pound cake. (I spooned mine right into a piping bag with the tip snipped away for extra control- you may do the identical with a ziplock bag.)
- For a pop of coloration, garnish with cherries.
Notes
Substitution for Cake Flour: You probably have no cake flour, here’s a substitution: For every cup of flour in a recipe, take away 2 Tablespoons of flour and exchange with 2 Tablespoons cornstarch (cornflour within the UK). This recipe has 3 cups of flour so you’ll measure out 3 cups of all function flour, take away 6 Tablespoons and exchange with 6 Tablespoons cornstarch, whisk to mix.
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