Indulge in a Decadent Cherry-Almond Cream Cheese Pound Cake
Dear fellow dessert enthusiasts,
I am excited to share with you my recipe for a Cherry-Almond Cream Cheese Pound Cake. This recipe is one of my favorites because it is a tasty blend of cherries and almonds and is the perfect holiday cake that is sure to impress all your guests.
As a chef specializing in British cuisine, I understand the importance of ingredients that create both bold and delicate flavors in baked goods, and this cake does just that. The almond pound cake sponge compliments the tart sweetness of dried cherries perfectly, while cream cheese adds a soft tanginess to the texture.
I believe baking should bring joy and satisfaction, and this recipe offers those exact emotions. This simple classic cream cheese pound cake recipe delivers moist cherry and almond flavors in every slice.
So join me on this journey as we create a cake that not only tastes fantastic but also looks great with a beautiful color combination of pink-red cherries studded throughout the pale yellow bread.
Let’s get started!
Why You’ll Love This Recipe
Friends, let me tell you about a cake that you will fall head-over-heels in love with – the Cherry-Almond Cream Cheese Pound Cake! This cake is so much more than your average run-of-the-mill cake. It’s a cake that’s daring, bold and packed with flavor. Let me explain to you why you’re bound to love it.
Firstly, imagine a moist sponge cake loaded with dried cherries and sweetened with sugar. Then, take it up a notch by adding in cream cheese, unsalted butter, and almond extract – this is where the depth of flavor comes from. The almond extract gives the cake its signature nutty flavor which beautifully complements the distinct taste of dried cherries.
Secondly, this cake is not just flavored but built upon carefully chosen ingredients that play their roles perfectly. The use of cake flour makes for a rich and soft crumb while the eggs and cream cheese keep the cake moist and give it a creamy taste. The addition of vanilla extract ties all these elements together to create pure magic!
Lastly, if you’re looking for a versatile recipe that can be tweaked to suit your desires then look no further! The substitution section might just be your new best friend as this recipe can be adapted to cater to various dietary requirements or food preferences (vegan butter and gluten-free flour are just some examples!).
In conclusion, if my description of Cherry-Almond Cream Cheese Pound Cake has made you drool then don’t wait any longer. Get into that kitchen and give this recipe a try! Trust me when I say this cake is sure to impress any guest, make your taste buds sing and leave you wanting more.
Ingredient List
The Cherry-Almond Cream Cheese Pound Cake Recipe is a simple, classic pound cake that’s been modernized with a tasty blend of cherries and almond to create the perfect holiday cake. To make this cake, you will need:
- 3 cups (360g) cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240g) unsalted butter, at room temperature (3 sticks)
- 8 oz (225g) cream cheese, softened
- 3 cups (600g) granulated sugar
- 5 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1/2 cup (120ml) fresh hot water
- 3/4 cup (90g) dried cherries, finely chopped
- 1/4 cup (60ml) kirsch, optional
- 2 tablespoons (30ml) milk
- 1 1/2 cups (180g) powdered sugar.
The Recipe How-To
Let’s get baking! This cherry-almond cream cheese pound cake recipe may sound fancy, but it’s actually quite easy to make. The ingredients list may seem long, but fear not – the process is straightforward.
Prep Work
Before we start baking, we need to prep our ingredients. Make sure your cream cheese, eggs, and unsalted butter are at room temperature. Take them out of the fridge a few hours before you plan to start baking.
Next, preheat your oven to 325°F (162°C) and prepare a 10-cup bundt pan by generously greasing it with unsalted butter.
Making the Batter
First, in a large mixing bowl, cream together 3 cups of sugar and 3 sticks of softened unsalted butter until light and fluffy.
Then add in 5 large eggs, one at a time, making sure each egg is fully incorporated before adding the next one.
In another mixing bowl combine 3 cups of cake flour, 1/2 teaspoon salt, 1/4 teaspoon baking powder, and 1/4 teaspoon baking soda.
Gradually add about 1/3 of the dry ingredient mixture to the butter mixture, mix on low speed until just blended. Follow by adding half of the 1 1/2 cups of cherry-almond cream mixture and blend well. Repeat the process until all dry ingredients and cherry-almond cream mixture mix well into the batter.
Add in 2 cups of dried cherries to the bowl and fold them in gently.
Finally, pour the batter into your prepared bundt pan.
Bake
Bake the cake for approximately 75-85 minutes or until an inserted toothpick comes out clean with only a few moist crumbs attached.
Cooling
When your cake is done, let it cool on a wire rack for at least 20 minutes before trying to turn it out of the pan.
Adding Finishing Touches
Before serving, dust the cake with plenty of powdered sugar, spoon some cherry cream over each slice, and garnish with fresh cherries or slivered almonds.
This cherry-almond cream cheese pound cake is perfect for the holidays or any special occasion. Don’t be afraid to impress your guests with this tasty blend of cherries and almonds in a simple classic cream cheese pound cake!
Substitutions and Variations
Now, let’s talk about some substitutions and variations that you can make to this cherry-almond cream cheese pound cake recipe to suit your preferences or dietary restrictions.
– Flour: If you don’t have cake flour, you can substitute it with all-purpose flour. For every cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons.
– Eggs: If you’re out of eggs, don’t worry. You can use the following replacements for each egg: 1 mashed ripe banana, ¼ cup applesauce or ¼ cup yogurt.
– Butter: I always recommend using unsalted butter in baking so that you can control the amount of salt in your recipe. However, if you only have salted butter, reduce or omit the additional salt in the recipe accordingly.
– Cherries: This recipe calls for dried cherries, but you can use other types of cherries as well. Fresh cherries would be a great substitution. Just chop them up and add them to the batter. You can also use maraschino cherries for a sweeter flavor.
– Kirsch: If you don’t have Kirsch (a type of cherry brandy), don’t worry. You can substitute it with any other fruit-flavored brandy or omit it completely.
– Almonds: This recipe uses almond extract and chopped almonds for flavor and texture. However, if you’re allergic to nuts or simply not a fan, you can omit the almond extract and use vanilla extract instead. You could also add other ingredients such as walnuts or pecans to replace the almonds for a different taste and texture.
– Cream cheese: Cream cheese is one of the key ingredients in this cake recipe. However, if you prefer a lighter option, you could try substituting it with Greek yogurt or ricotta cheese.
To be honest, there are endless possibilities when it comes to substituting or variation on this pound cake recipe. Feel free to experiment and discover your favorite combination of flavors!
Serving and Pairing
Now that you have baked a delicious Cherry-Almond Cream Cheese Pound Cake, it’s time to think about how to serve and pair it with other treats. This cake is perfect for a cozy afternoon tea or as a dessert for a special occasion.
You can serve it plain, dusted with powdered sugar, or topped with cherry cream cheese frosting. To make the frosting, combine cream cheese, powdered sugar, and cherry juice until smooth. Spread it over the cooled cake and sprinkle some chopped almonds on top. It will add an irresistible sweetness to your pound cake and complement its delicate almond flavor.
If you want to take it up a notch further, try pairing it with some fresh cherries or cherry compote on the side. Their sweet and tart flavors will balance the richness of the cake and enhance the fruitiness of the cherries in the batter.
Slicing the pound cake into thin pieces is also an excellent idea if you prefer smaller portions. Serve them with some whipped cream or vanilla ice cream for a delightful treat — the coldness of these additions contrast well with the warmness of the cake.
No matter how you decide to serve this tasty blend of cherries and almonds delightfully woven within the sponge-like texture of a classic Cream Cheese Pound Cake recipe, know that you are creating an enchanting flavor that is perfect for any holiday celebration or everyday treat.
Make-Ahead, Storing and Reheating
This Cherry-Almond Cream Cheese Pound Cake can be made ahead of time and stored properly for later use. Wrap the cooled cake tightly in plastic wrap or place it in an airtight container and refrigerate for up to 5 days or freeze for up to 2 months.
When reheating slices of the cake, I recommend lightly toasting them. This will bring out the flavors and re-crisp the edges. For reheating a whole cake, let it come to room temperature then reheat in the oven at 325°F for about 10-15 minutes.
One tip I have is to brush the cake with Kirsch or hot water right before reheating. This will help add moisture and prevent the cake from becoming too dry.
Be sure to store any leftover cream cheese mixture or frosting separately from the cake itself. Store them in a sealed container in the refrigerator and they will last for about 3-4 days. Before using, bring them to room temperature and whip with a mixer until they regain their smooth consistency.
Overall, with proper storage and reheating techniques, you can enjoy this delicious Cherry-Almond Cream Cheese Pound Cake whenever you desire!
Tips for Perfect Results
Bake a cherry-almond cream cheese pound cake well by following these tips. When baking a cake, the right techniques and ingredients make all the difference for a perfectly moist and flavorful result. I have tried this recipe many times, and I have learned some things that can help you as well.
First, when measuring out ingredients, use the appropriate tools such as measuring cups and spoons to ensure accuracy. Also, be sure to allow butter and cream cheese to reach room temperature before using them in the recipe. This helps them blend together smoothly and results in a more evenly-textured cake.
Another important tip is to never overmix the batter. Mix just until all ingredients are combined properly. Overmixing will cause too much air into the mixture, leading to an uneven texture and causing the cake to fall apart quickly.
Incorporate dry ingredients such as flour or baking powder in small quantities at a time, and whisk well after each addition. This way the dry ingredients will mix uniformly without forming lumps.
When adding cherries to your cake batter, do not add any excess liquid from the jar or can, as it will cause your batter to become too wet.
Lastly, to ensure even baking through out the whole cake, use a bundt pan that is greased properly. Grease every corner of the pan with butter or cooking spray and dust with flour for an easy release once baked.
When you follow these tips carefully, you are bound to get perfect results for your cherry-almond cream cheese pound cake recipe!
Bottom Line
In conclusion, this cherry-almond cream cheese pound cake is one of the best cherry cake recipes you’ll ever make. With its moist and tender crumb, perfect blend of cherries and almonds, and smooth cream cheese frosting, it’s a cake that can be enjoyed year-round. Whether you’re looking for a festive holiday cake or a simple classic dessert for any occasion, this cake is sure to please.
By following the recipe carefully and using high-quality ingredients like fresh cherries and unsalted butter, you can achieve perfect results every time. And with easy make-ahead and storage options, this cherry-almond cream cheese pound cake is a convenient option for busy schedules or unexpected guests.
So why not treat yourself and your loved ones to an unforgettable dessert with this flavorful cherry almond pound cake recipe? Not only will it satisfy your sweet tooth, but it’ll also elevate your baking skills to new heights – ensuring you receive plenty of compliments from your friends and family. So what are you waiting for? Give it a try today!
Cherry-Almond Cream Cheese Pound Cake Recipe
Ingredients
- 1/4 cup dried cherries, coarsely chopped
- 2 tablespoons kirsch or 2 tablespoons hot water
- 3 cups cake flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups sugar
- 5 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon almond extract
- powdered sugar, for dusting
Instructions
- Add cherries and kirsch to a small bowl; let stand for 20 minutes.
- Position oven rack in the center of oven; preheat to 325°; grease the inside of a 10-inch Bundt pan; dust the pan with flour.
- Sift together the flour, baking powder, baking soda, and salt into a bowl; whisk to blend and set aside.
- In the bowl of an electric stand mixer, using the paddle attachment, beat the butter and cream cheese on medium speed until creamy, about 1 minute.
- Gradually add the sugar and beat on med-high speed until well blended and light, about 2 minutes.
- Add in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
- Beat in the vanilla and almond extract.
- Add the flour mixture at low speed, mixing just until blended.
- Add in cherries, along with any remaining liquid, and mix until blended.
- Scrape batter into prepared pan.
- Bake the cake for 55-65 minutes, until a pick comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes.
- Dust the cake lightly with powdered sugar right before serving.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.