Sour Cherry Almond Pound Cake is a delightful treat that blends the tartness of sour cherries with the rich flavor of almonds, creating a slice of heaven for any occasion. Whether you’re serving it at a family gathering or enjoying it with a cup of tea, this cake is sure to impress. Its moist texture and subtle hints of cardamom make it a unique dessert that stands out from traditional pound cakes. What’s more, it’s easy to make with simple ingredients you might already have in your kitchen!
What Goes into This Sour Cherry Almond Pound Cake
To create this delicious delight, you’ll need the following ingredients:
- 60g (1/2 cup) almonds, roughly chopped
- 170g (3/4 cup) white sugar
- 4 eggs (whites and yolks separated)
- 50ml (1/4 cup) neutral oil (like grapeseed oil)
- 1 tsp vanilla extract
- 4g (1 tsp) powdered cardamom
- 130g (1 cup) all-purpose flour
- 100g (3/4 cup) canned or frozen sour cherries (or fresh, pitted)
- Powdered sugar for dusting
Step-by-Step Sour Cherry Almond Pound Cake Recipe
Making this cake is a breeze. Follow these simple steps:
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Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease a 20cm (8-inch) round cake pan with butter on the bottom and sides. Sprinkle sugar all around the greased pan and gently press it to stick. Layer the chopped almonds on the bottom of the pan.
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In a mixing bowl, beat the egg whites with 170g of white sugar until you achieve stiff peaks.
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Add the egg yolks one at a time while continuing to beat until they are fully mixed in.
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Lower the mixer speed to add the oil, vanilla extract, cardamom powder, and all-purpose flour. Mix until there are no pockets of flour remaining.
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Pour the batter into the prepared pan and place the canned or frozen sour cherries all over the top of the batter.
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Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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Once baked, remove the cake from the oven and let it cool for 5-10 minutes. Run a knife around the edges to ensure it’s not stuck, then invert the cake onto a plate. It should come out smoothly.
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Transfer the cake to a serving plate, let it cool completely, then dust with powdered sugar before serving.
How to Serve Sour Cherry Almond Pound Cake
When it comes to serving this cake, you have some delightful options. You can serve the Sour Cherry Almond Pound Cake as a dessert on its own, or pair it with whipped cream or a scoop of vanilla ice cream for a tasty treat. It also goes wonderfully with a cup of coffee or tea, making it perfect for an afternoon snack. For a special touch, consider garnishing each slice with a few extra sour cherries or some slivered almonds.
Helpful Tricks for Sour Cherry Almond Pound Cake
- Storage: Keep the cake in an airtight container at room temperature for up to three days. If you want to keep it longer, consider freezing it, tightly wrapped, for up to a month.
- Flavor variations: You can switch up the flavor by adding small amounts of almond extract or another spice like cinnamon instead of cardamom for a different flavor profile.
- Fresh cherries: If you have access to fresh sour cherries, definitely use them! Just make sure to pit them first for a fresher taste.
Sour Cherry Almond Pound Cake FAQs
Can I use fresh sour cherries instead of canned or frozen?
Yes! Fresh sour cherries work wonderfully, just pit them before adding to the batter.
How can I tell if my cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean, your cake is ready!
Can I make this cake ahead of time?
Absolutely! This pound cake stays moist for a few days and can even be frozen for later enjoyment.
Give this Sour Cherry Almond Pound Cake a try, and delight in its unique flavor and moist texture. Your friends and family will be asking for seconds, and you’ll love how simple it is to make! Enjoy every bite!
Sour Cherry Almond Pound Cake
Ingredients
Method
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease a 20cm (8-inch) round cake pan with butter on the bottom and sides. Sprinkle sugar all around the greased pan and gently press it to stick.
- Layer the chopped almonds on the bottom of the pan.
- In a mixing bowl, beat the egg whites with 170g of white sugar until you achieve stiff peaks.
- Add the egg yolks one at a time while continuing to beat until they are fully mixed in.
- Lower the mixer speed to add the oil, vanilla extract, cardamom powder, and all-purpose flour. Mix until there are no pockets of flour remaining.
- Pour the batter into the prepared pan and place the canned or frozen sour cherries all over the top of the batter.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool for 5-10 minutes. Run a knife around the edges to ensure it’s not stuck, then invert the cake onto a plate. It should come out smoothly.
- Transfer the cake to a serving plate, let it cool completely, then dust with powdered sugar before serving.