Cherry Cream Cheese Pound Cake
Cherry Cream Cheese Pound Cake is so incredibly spectacular. I hit the gold mine with this amazing recipe. This delicious cake starts with my Cream Cheese Pound Cake recipe buts adds fresh cherries and almond extract to the batter. It’s one of those desserts that will have you salivating like Pavlov’s dogs after one taste. Really.
Back in the end of June, I received a free 20-pound box of fresh cherries from the Northwest Cherry Growers out of Washington state. They didn’t compensate me like in a sponsored post. But they did ask me to blog about my experiences with the cherries and make a recipe from them they could link to. Well, I made ten recipes from all those cherries, including Cherry Crumb Coffee Cake and Southern Cherry Cobbler. Everything was amazing.
Don’t you love fresh cherries? Next to peaches, cherries are my favorite fruit. I love them in cakes, cheesecakes, muffins, breads, pies, cobblers, cookies, bars and salads. My mom’s and grandma’s Cherry Pies could not be beat. I think I enjoy eating them fresh just by themselves even better! Cherries make the perfect snack anytime day or night.
I ended up making four of these Cherry Cream Cheese Pound Cakes. I gave one to three of our close next door neighbors and kept the smallest one for ourselves. Let me tell you how it all happened. The first batch I made was really too much for the bundt pan. It was over full so I put about one-third of the batter in another small 4-inch square baking dish. That wasn’t good enough. I cooked the bundt cake two hours but it still was too full for the pan so it didn’t come out nicely. I decided to remake the recipe. This time I put the batter in two bundt pans. I filled them only half full. They cooked perfectly and came out of the pan beautifully. Lesson learned.
So, if you don’t have two bundt pans (I think I have four or five), then bake half of this recipe in a bundt pan and the other half in an 8×12″ baking dish. Just don’t try to bake the whole batch in a single pan. Unless it’s a quarter sheet cake or a half sheet cake pan, it won’t work! Also, you’ll note that this recipe has NO leavening ingredients. It still raises while baking! I’m not sure how it does it, but it does. So be warned.
I totally demolished the square cake from the first batch by myself. It was so mouthwatering–especially with ice cream. One of my neighbors told me after eating multiple pieces several days in a row, she finally took the rest out to her office so she wouldn’t keep eating it! She loved it and so did her co-workers. They asked her, “Did YOU make this???” I don’t believe she cooks a lot so they were all amazed and wanted more. Our next door neighbors weren’t a bit concerned that the top wasn’t as pretty as it should have been. They also loved the cake. Plus, since this recipe has no nuts, she could eat it. All in all, everyone who sampled the cake loved it. Not a bad ratio….:)
If you’re looking for a terrific dessert cake for summer, try this Cherry Cream Cheese Pound Cake. The texture is amazing, the taste is even better and it’s fantastic during summer when fresh cherries are in season.
Cherry Cream Cheese Pound Cake will have you drooling like Pavlov’s dogs!
This cake was delicious served with ice cream.
Cherry Cream Cheese Pound Cake is chocked full of fresh cherries. It was awesome.
Here’s what I did.
I used these ingredients. The recipe calls for cake flour, but no baking powder, baking soda or salt.
Soften cream cheese and butter.
Cream with an electric mixer until smooth.
Add sugar, almond extract and eggs.
Cream ingredients with an electric mixer again, until smooth.
Add cake flour (NO SUBSTITUTES) and fresh cherry halves.
Stir with a wooden spoon to combine.
Grease and flour two large bundt pans very generously.
Divide batter evenly between each prepared bundt pan.
Bake at 350 about an hour to an hour and fifteen minutes.
This is the first cake that overflowed the pan and didn’t turn out well. If your cake bubbles up this high above the pan, chances are you’re going to have a very difficult time getting it out of the bundt pan. I sure did. 🙁
Cool cake completely before inverting cake onto a serving plate. I wiped off some of the extra flour on the cake after I took this picture. Then I added the glaze.
In a small mixing bowl, whisk powdered sugar, almond extract and half-and-half until you get a very thick spreading consistency. Use the least amount of half-and-half necessary to achieve that.
You want a very slow drizzle when you hold up the whisk. If the icing drizzles off the whisk quickly, you added way too much liquid.
Drizzle icing over top of cake. Allow cake to sit out and the icing to harden – about 15 minutes, before cutting into slices to serve.
Cherry Cream Cheese Pound Cake is heavenly.
Cherries, almonds and cream cheese make this pound cake terrific.
If you want a delicious way to use fresh cherries this summer, consider making Cherry Cream Cheese Pound Cake.
Here’s the recipe.
CHERRY CREAM CHEESE POUND CAKE
(My own concoction)
If you’re a cherry lover, you’ll love this dessert.
Cherry Cream Cheese Pound Cake is sure to cure any sweet tooth craving you have!
It’s time to grab a fork and join me! 🙂