Get ready to transform your kitchen into a heavenly bakery with this mind-blowing Cherry Almond Pound Cake that's about to become your new obsession! Imagine a moist, buttery cake packed with juicy cherries and a subtle almond essence that will make your taste buds dance with joy. This isn't just another cake - it's a culinary masterpiece that promises to elevate your baking game and impress everyone from casual family gatherings to sophisticated dinner parties.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups unsalted butter
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 tsp almond extract
- 1 cup cherries, pitted and chopped
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or two 9x5 inch loaf pans, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer. Beat on medium-high speed for 5-7 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
- Mix in the almond extract, stirring until evenly distributed throughout the batter.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, which can result in a tough cake.
- Gently fold in the pitted and chopped cherries using a spatula, distributing them evenly throughout the batter.
- Pour the batter into the prepared pan(s), smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 60-70 minutes. To test for doneness, insert a toothpick or cake tester into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully turn out Caramel Mousse Filling for Cakes"
Tips
- Room Temperature Magic: Ensure all ingredients, especially butter and eggs, are at room temperature for the smoothest, most luxurious batter.
- Don't Overmix: Mix dry ingredients just until combined to keep your cake tender and light.
- Cherry Tip: Pat your chopped cherries dry with paper towels to prevent excess moisture from weighing down the batter.
- Even Baking: Rotate your pan halfway through cooking to ensure uniform browning and consistent texture.
- Cooling is Crucial: Allow the cake to cool completely before slicing to maintain its perfect structure.
- Storage Hack: This pound cake stays moist for 3-4 days when wrapped tightly in plastic wrap or stored in an airtight container.
Nutrition Facts
Calories: 620kcal
Carbohydrates: 82g
Protein: 8g
Fat: 34g
Saturated Fat: 20g
Cholesterol: 170mg
