Cherry-Almond Cream Cheese Pound Cake

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READY IN: 2hrs 5mins
SERVES: 14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Add cherries and kirsch to a small bowl; let stand for 20 minutes.
  • Position oven rack in the center of oven; preheat to 325°; grease the inside of a 10-inch Bundt pan; dust the pan with flour.
  • Sift together the flour, baking powder, baking soda, and salt into a bowl; whisk to blend and set aside.
  • In the bowl of an electric stand mixer, using the paddle attachment, beat the butter and cream cheese on medium speed until creamy, about 1 minute.
  • Gradually add the sugar and beat on med-high speed until well blended and light, about 2 minutes.
  • Add in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  • Beat in the vanilla and almond extract.
  • Add the flour mixture at low speed, mixing just until blended.
  • Add in cherries, along with any remaining liquid, and mix until blended.
  • Scrape batter into prepared pan.
  • Bake the cake for 55-65 minutes, until a pick comes out clean.
  • Cool the cake in the pan on a wire rack for 15 minutes.
  • Dust the cake lightly with powdered sugar right before serving.
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