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Cherry Cream Cheese Pound Cake | Can't Stay Out of the Kitchen | I recently made 4 of these delicious #cakes & all our neighbors loved it. This #poundcake uses #creamcheese & fresh #cherries. #dessert #CherryDessert #Canbassador #NorthwestCherryGrowers

Cherry Cream Cheese Pound Cake

Teresa Ambra
This delectable pound cake is filled with cream cheese, fresh cherries and almond extract. The almond flavored icing causes it to explode in flavor. This is a marvelous way to use cherries when they're in season.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 32
Calories 255 kcal

Equipment

  • 2 large Bundt pans
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 electric mixer
  • 1 rubber spatula
  • 1 small mixing bowl
  • 1 whisk
  • 1 cherry pitter or knife to pit cherries
  • 1 bamboo skewer to test cake for doneness

Ingredients
  

  • 8 oz. pkg. cream cheese softened
  • 1 1/2 cups unsalted butter softened (3 sticks)
  • 3 cups cake flour NO OTHER FLOUR SUBSTITUTIONS
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 1/2 tsp. almond extract
  • 4 cups fresh cherries pitted and halved
  • 2 cups powdered sugar
  • 3-4 tbsp. half-and-half the least amount necessary for a thick icing
  • 1 tsp. almond extract

Instructions
 

  • Cream butter and cream cheese in a large mixing bowl with an electric mixer.
  • Add sugar, eggs and 1 ½ tsp. almond extract.
  • Stir in flour and cherries.
  • Generously grease and flour two 10-inch Bundt pans.
  • Spoon half the batter into each pan and smooth the top.
  • Pans should be about half full.
  • Bake about 1 hour to 1 hour and 15-20 minutes at 350°.
  • To test for doneness, insert knife or bamboo skewer to the bottom of the pan. If it comes out goopy, continue cooking until it comes out clean.
  • Cool completely before removing from pan.
  • Combine powdered sugar, remaining teaspoon of almond extract and enough half-and-half to make a thick icing; whisk until smooth.
  • Drizzle over top of cooled cakes.
  • Allow icing to set about fifteen minutes to harden before cutting into slices.

Notes

NOTE: This is too much batter for a single bundt pan. Don’t try to overfill the cake pan. Instead, bake in two bundt pans. The cakes will be smaller but this recipe does not cook well trying to stuff all the ingredients in a single bundt pan. The cake will tend to come out in clumps even if you bake it for two hours!
 
NOTE: This cake uses no leavening ingredients, but it still rises while baking.
 
NOTE: If you have a cherry pitter, the preparation time decreases tremendously.
 
NOTE: If you have a hot oven, this cake may be done in an hour or less. Insert a knife to the bottom of the pan. If it comes out clean without goop, the cake is done. Start checking your oven after 45 minutes and continue checking every 10-15 minutes until done.
 
Cherries courtesy of Northwest Cherry Growers.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 255kcalCarbohydrates: 38gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 59mgSodium: 66mgPotassium: 88mgFiber: 1gSugar: 29gVitamin A: 336IUVitamin C: 1mgCalcium: 38mgIron: 0.4mg
Keyword cake, cherries, cherry dessert, dessert
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