Cherry Almond Pound Cake Recipe

Cherry almond pound cake is a rich, buttery dessert that combines the sweet-tart flavor of cherries with the nutty warmth of almonds. This classic pound cake is dense yet tender, making it a perfect treat for afternoon tea, dessert, or even breakfast.

With its simple ingredients and straightforward steps, this recipe is easy to follow and yields a delicious result every time. Let’s dive into how you can make this delightful cake at home.

Why People Love This Cherry Almond Pound Cake

This cake is a favorite because it offers a perfect balance of flavors. The sweetness of the cherries complements the subtle, nutty taste of almonds, while the buttery cake ties it all together. It’s a comforting dessert that feels both indulgent and homey.

The texture is another big draw. Pound cake is known for its dense, moist crumb, and the addition of cherries and almonds adds little bursts of flavor and crunch. It’s satisfying without being too heavy.

It’s also incredibly versatile. You can serve it plain, with a dusting of powdered sugar, or dress it up with glaze or whipped cream. Plus, it’s a great make-ahead option for gatherings or special occasions.

Ingredients You’ll Need

To make this cherry almond pound cake, you’ll need a handful of pantry staples and a few special ingredients. Everything is easy to find, and the combination creates a flavorful, moist cake.

For the Cake

• 1 cup unsalted butter (softened)
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup pitted cherries (fresh, frozen, or canned, drained)
• ½ cup sliced almonds (plus extra for topping)

For the Optional Glaze

• 1 cup powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon almond extract

Kitchen Tools You’ll Need

You don’t need any fancy equipment to make this cake. Here’s what you’ll use to bring it all together.

• 9×5-inch loaf pan
• Mixing bowls (large and medium)
• Whisk and spatula
• Electric mixer (optional, for creaming butter and sugar)
• Measuring cups and spoons
• Cooling rack
• Serving platter

Having these tools on hand will make the process smooth and enjoyable. If you don’t have a loaf pan, a similar-sized baking dish will work, though the shape will differ.

Step-by-Step Recipe Instructions

Now, let’s get into the process of making this cherry almond pound cake. Follow these steps, and you’ll have a beautiful, flavorful cake ready to enjoy.

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 325°F (165°C). Grease your 9×5-inch loaf pan with butter or nonstick spray, and line the bottom with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside to combine with the wet ingredients later.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This takes about 3-4 minutes with an electric mixer or a bit longer by hand.

Step 4: Add the Eggs and Extracts

Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and almond extract until fully incorporated.

Step 5: Combine Wet and Dry Ingredients

Add half of the dry ingredients to the butter mixture, followed by the sour cream, and mix until just combined. Add the remaining dry ingredients and stir until smooth, being careful not to overmix.

Step 6: Fold in the Cherries and Almonds

Gently fold in the pitted cherries and sliced almonds with a spatula. Make sure they’re evenly distributed throughout the batter without overmixing.

Step 7: Fill the Pan and Add Topping

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle a handful of extra sliced almonds over the top for a crunchy, decorative finish.

Step 8: Bake the Cake

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover it loosely with foil during the last 15 minutes.

Step 9: Cool the Cake

Let the cake cool in the pan for 10-15 minutes, then transfer it to a cooling rack to cool completely. This helps the cake set and makes it easier to slice.

Step 10: Prepare and Apply the Glaze (Optional)

In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth. Drizzle the glaze over the cooled cake and let it set before serving.

Nutritional Information

Here’s the nutritional breakdown per serving (based on 12 servings). This is an estimate and may vary depending on portion size and whether the glaze is used.

This cake is a rich treat, so enjoy it in moderation as part of a balanced diet.

Tips for the Best Cherry Almond Pound Cake

Here are some helpful tips to ensure your cake turns out perfectly:

1. Use room-temperature butter, eggs, and sour cream for a smoother batter.
2. If using frozen cherries, thaw and drain them well to avoid excess moisture.
3. Toast the almonds lightly before adding them for extra flavor and crunch.
4. Don’t overmix the batter after adding the flour to keep the cake tender.
5. Check the cake early, as oven times can vary—start testing at 55 minutes.

These small steps can elevate your cake and make the process easier.

Serving Suggestions

This cherry almond pound cake is delicious on its own, but here are some ideas to enhance it:

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair it with a cup of coffee or tea for a cozy afternoon treat.
• Dust with powdered sugar instead of glaze for a simpler presentation.
• Slice and serve as a breakfast cake with a side of fresh fruit.

No matter how you serve it, this cake is sure to be a crowd-pleaser.

Storing and Freezing the Cake

If you have leftovers, store the cake in an airtight container at room temperature for up to 3 days. If glazed, store it in the refrigerator for up to 5 days to keep the glaze fresh.

To freeze, wrap the unglazed cake (or individual slices) in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving or adding glaze.

Conclusion

This cherry almond pound cake recipe is a wonderful way to enjoy a classic dessert with a flavorful twist. The combination of buttery cake, juicy cherries, and crunchy almonds creates a treat that’s both comforting and elegant. It’s easy to make, requiring only basic ingredients and simple steps, yet it delivers a rich, satisfying result.

Whether you’re baking for a special occasion or just to enjoy at home, this cake is a fantastic choice. Give it a try, and you’ll see why it’s a beloved dessert that’s perfect for any time of day!

FAQ

Can I use dried cherries instead of fresh or frozen?

Yes, soak dried cherries in warm water for 10-15 minutes, then drain and chop them. They’ll add a chewier texture and concentrated flavor.

How do I prevent the cake from being too dense?

Don’t overmix the batter, and make sure your baking powder is fresh. Creaming the butter and sugar well also helps keep it light.

Can I make this cake without the glaze?

Absolutely, it’s delicious plain or with a light dusting of powdered sugar. The glaze is optional for added sweetness and flair.

What if I don’t have almond extract?

You can substitute with extra vanilla extract, though the almond flavor won’t be as pronounced. The cake will still taste great.

Can I use a different pan size?

A 9×5-inch loaf pan is ideal, but an 8×4-inch pan works too—just increase the baking time slightly and check for doneness.

Cherry Almond Pound Cake Recipe

Usman Malik

This cherry almond pound cake recipe creates a rich, buttery cake with a tender crumb, studded with sweet cherries and crunchy almonds. It’s a versatile dessert that’s perfect for tea time, dessert, or even breakfast, with an optional almond glaze for extra sweetness. The recipe is straightforward, using simple ingredients to deliver a flavorful, moist cake.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12

Calories 380 kcal

Equipment

• 9×5-inch loaf pan
• Mixing bowls (large and medium)
• Whisk and spatula
• Electric mixer (optional, for creaming butter and sugar)
• Measuring cups and spoons
• Cooling rack
• Serving platter

Ingredients

  

For the Cake

• 1 cup unsalted butter softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup pitted cherries fresh, frozen, or canned, drained
• ½ cup sliced almonds plus extra for topping

For the Optional Glaze

• 1 cup powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon almond extract

Instructions

 

Step 1: Preheat the Oven and Prepare the Pan

• Preheat your oven to 325°F (165°C). Grease your 9×5-inch loaf pan with butter or nonstick spray, and line the bottom with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside to combine with the wet ingredients later.

Step 3: Cream the Butter and Sugar

• In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This takes about 3-4 minutes with an electric mixer or a bit longer by hand.

Step 4: Add the Eggs and Extracts

• Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and almond extract until fully incorporated.

Step 5: Combine Wet and Dry Ingredients

• Add half of the dry ingredients to the butter mixture, followed by the sour cream, and mix until just combined. Add the remaining dry ingredients and stir until smooth, being careful not to overmix.

Step 6: Fold in the Cherries and Almonds

• Gently fold in the pitted cherries and sliced almonds with a spatula. Make sure they’re evenly distributed throughout the batter without overmixing.

Step 7: Fill the Pan and Add Topping

• Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle a handful of extra sliced almonds over the top for a crunchy, decorative finish.

Step 8: Bake the Cake

• Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover it loosely with foil during the last 15 minutes.

Step 9: Cool the Cake

• Let the cake cool in the pan for 10-15 minutes, then transfer it to a cooling rack to cool completely. This helps the cake set and makes it easier to slice.

Step 10: Prepare and Apply the Glaze (Optional)

• In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth. Drizzle the glaze over the cooled cake and let it set before serving.

Notes

When making this cherry almond pound cake, ensure all ingredients are at room temperature for a smooth batter and even baking. Drain cherries well if using canned or frozen to avoid excess moisture, and don’t overmix the batter to keep the texture tender. Check the cake early, as oven times vary, to prevent overbaking.

Keyword Cherry Almond Pound Cake, cherry Almond pound cake dessert