Cherry Almond Pound Cake

Cherry Almond Pound Cake via KatiesCucina.com

Pound Cake. A dense flavorful cake that can be served for breakfast, brunch, or dessert! That is not the official definition but the definition that I go by! This Cherry Almond Pound Cake is a fancy version of its sibling…. the traditional pound cake. I’m a sucker for almond extract and if your like me and love the stuff then you’ll love the pound cake. Pound cakes are dense. Partly thanks to the 5 eggs and two sticks of butter. They really do weight over a pound once you bake it in the oven for a good hour or so. I never understood the name until I baked a pound cake and then wrapped it in aluminum foil. I lifted it and realized “wow this really is a pound cake”. I know… those little ah-ha moments in life. You have to love them.

Cherry Almond Pound Cake via KatiesCucina.com

My mom loves pound cakes. It’s typically what she request for dessert if she happens to be eating over at my home. Of course that and homemade whipped cream with some fresh berries on top. But I’m happy to say that with this Cherry Almond Pound Cake  you don’t need any additional toppings to bring it to life. The dried cherries paired with the almond extract is all you need! Whether you are eating this for breakfast or serving this up as filling dessert, your family and friends will love this pound cake!

Adapted from Martha Stewart

Cherry Almond Pound Cake

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 8

Cherry Almond Pound Cake

Ingredients

  • 2 sticks unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan
  • 1 cup granulated sugar
  • 1 teaspoon almond extract
  • 5 large eggs, room temperature, lightly beaten
  • 1/2 teaspoon coarse salt
  • 1 cup dried cherries

Directions

  1. Preheat oven to 350 degrees.
  2. While the oven is preheating soak cherries in water for 15 minutes.
  3. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan and set to the side. In a stand mixer beat butter and sugar on medium-high until very light and fluffy (about 7 minutes). Scrape down bowl and beat for 1 additional minute more. Add almond extract, and add eggs one at a time (beating well and scraping down bowl as needed). With the mixer on low add the salt and gradually add flour, beating well to combine and scraping down bowl as needed. Lastly, drain the cherries and add them to the mixture, mix for 30 seconds until incorporated.
  4. Transfer the pound cake batter to pan and bake for 65 minutes (insert tooth pick in the center to ensure cake is cooked). Let cool in pan on a wire rack, 1 hour then remove cake from pan and let cool completely on rack before slicing.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2013/05/cherry-almond-pound-cake/


5 Comments

  1. This looks great! I love cherry and almond together.

  2. OMG! Looks wonderful!

  3. You know, I don’t have much of a sweet tooth, but I do love pound cake. There’s something about its dense moistness that feels more like a meal and makes me satisfied more than a sweet little dessert does. Love hte flavors in this one!

  4. This looks so perfect :) I love cherry & almond!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>