Cherry Almond Pound Cake Recipe
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.
Equipment
- 9x5-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 9x5-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.