almond cherry cake

In this dessert, ultra moist almond pound cake is swirled with cherry for a flavor combination you are guaranteed to love!

Cherry Almond Pound Cake

(339 g) unsalted butter, softened

(600 g) sugar

(2 g) baking powder

salt

(232 g) heavy whipping cream (do not whip)

(12 g) almond extract

(90 grams) Cherry Jam/Preserves

cake batter

Coloring

sugar

Tablespoon Milk (adjust amount as needed for desired consistency)

Teaspoon Almond Extract (Adjust amount

*Fresh Cherries for Garnish (optional)

Grease and flour a tube pan. Preheat oven...

Grease and flour a tube pan. Preheat oven to 325 degrees F

In a separate bowl whisk the cake flour,...

In a separate bowl whisk the cake flour, salt, and baking powder to combine. Set aside for later.

Cream the butter with the paddle attachment in...

Cream the butter with the paddle attachment in your mixer, gradually add the sugar and mix until lightened in color and fluffy 4-5 minutes.

Add the eggs one at a time blending...

Add the eggs one at a time blending after each until the yellow of the yolk is blended.

Add the almond extract to the cup of...

Add the almond extract to the cup of whipping cream.

With the mixer on low speed, add the...

With the mixer on low speed, add the flour mixture alternately with the whipping cream. Begin and end with the dry ingredients. Add the dry ingredients three times and the whipping cream twice. After the last addition, mix just until blended.

Scoop one cup of the batter into a...

Scoop one cup of the batter into a small bowl. Combine the 1/3 cup of Cherry preserves/jam, cherry extract, and red coloring gel (optional- add to reach desired color). Stir until uniform in color.

Alternate layers of almond batter and cherry batter...

Alternate layers of almond batter and cherry batter into the prepared tube pan or bundt pan. I did three layers of almond batter with two layers of cherry batter in between. (Alter however you like). Run a knife through the batter 2-3 times to help with the swirling.

Bake at 325 degrees for approximately 60-65 minutes...

Bake at 325 degrees for approximately 60-65 minutes or until a toothpick comes out clean or with just a few crumbs attached. Baking times can vary and so peek in as it approaches the 1 hour mark. If the top of the cake begins to get too dark, cover loosely with a piece of aluminum foil.

This makes approximately 8 cups of batter.

Allow to cool in the pan for about...

Allow to cool in the pan for about 10 minutes before turning out onto serving plate.

Combine sugar, milk, almond extract, and a pinch...

Combine sugar, milk, almond extract, and a pinch of salt in a small bowl and stir until smooth. Add additional milk a few drops at a time if needed to reach desired consistency.

Drizzle over the pound cake. (I spooned mine...

Drizzle over the pound cake. (I spooned mine into a piping bag with the tip snipped away for more control- you could do the same with a ziplock bag.)

For a pop of color, garnish with cherries.

Easy to make, moist and fluffy, this almond cherry crumb cake is absolutely amazing. With a crunchy, buttery crumble topping, homemade cherry topping and a super moist, almond cake this is the perfect afternoon tea treat or dessert.

Almond Cherry Crumb Cake

cherry sauce

flour

almonds

65 g white granulated sugar ((⅓ cup / 2.3 ounces))

unsalted butter, cold ((¾ stick / 3 oz))

g cornflour (US corn starch) ((¼ cup / 1.2 ounces))

baking powder

baking soda

135 g white granulated sugar ((⅔ cup / 4.8 ounces))

eggs

sour cream (full fat

almond extract

lemon zest

lemon juice ((note 1))

Preheat the oven to 180C (160C fan) / 350F. Grease and line an 8 inch spring form cake tin.

Make the cherry sauce using this recipe.

In a medium bowl, combine the, flour, half the almonds and sugar. Grate in the butter. Use your fingers to mix and press it all together until well combined and clumping. Mix through the remaining almonds. Chill until required.

FOR THE CRUMBLE TOPPING

Sift together the flour, cornflour, baking powder, baking soda and salt and set aside.

In a large mixing bowl, using a hand mixer, beat together the butter and sugar until pale and creamy. Add the eggs, one at a time beating well between each. Mix through the lemon zest, juice and almond extract.

Fold in half of the flour mixture. Now fold through the sour cream, followed by the remaining flour mixture to make a thick batter. Make sure not to over-mix.

Tip the batter into your prepared baking tin then spread to the edges and level out the top.

Strain the cherry sauce to separate most of the syrup from the cherries, then set the syrup aside. Dollop the cherries over the batter at least 1cm in from the edges. Leave about a 1 inch circle in the centre of the batter bare as well.

Loosely scatter the crumble topping all over the top.

Bake for 45-50 minutes or until a skewer comes out of the centre clean. Cool in tin until it’s cool enough to handle and then transfer to a wire rack to cool completely.

Serve with the leftover cherry syrup.

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FOR THE CAKE BATTER

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Top Tags

Cherry Almond Pound Cake

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Top 2 almond cherry cake recipes from across the web

The most viewed almond cherry cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cherry Almond Pound Cake

Almond Cherry Crumb Cake

The most viewed almond cherry cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine