Recipe
Dessert
Almond Cherry Pound Cake
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 18
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. halved and pitted fresh red Bing cherries | ||
| ½ tsp. brandy extract | ||
| 1 ½ c. plus 1 tsp Hy-Vee granulated sugar, divided | ||
| 1 (8 oz) package Hy-Vee cream cheese, softened | ||
| 1 c. Hy-Vee butter, softened | ||
| 1 ½ tsp. almond extract | ||
| 4 Hy-Vee large eggs | ||
| 2 ½ c. Hy-Vee flour, divided | ||
| 1 ½ tsp. Hy-Vee baking powder | ||
| ½ c. Hy-Vee sliced almonds, toasted* | ||
| ½ c. Hy-Vee powdered sugar | ||
| 1 ½ tsp. Hy-Vee skim milk |
Directions
- Preheat oven to 325 degrees.
- In a small bowl, stir together cherries, brandy extract and 1 teaspoon sugar. Set aside.
- Cream together cream cheese, butter, 1 1/2 cup sugar and almond extract.
- Beat in eggs one at a time.
- Sift together 2 1/4 cups flour and baking powder and fold into cream cheese mixture.
- Remove 1/2 cup cherry mixture and sprinkle over the bottom of an ungreased bundt pan. Stir in reserved 1/4 cup flour with remaining cherries and fold into batter.
- Top cherries in bundt pan with almonds. Spoon batter into pan on top of nuts.
- Bake for 75 minutes or until inserted toothpick comes out clean. Allow cake to cool in pan.
- Remove cake from pan. Stir together powdered sugar and milk and drizzle over cake.
- * Place almond slices in a shallow baking pan and toast in a 325-degree oven for 5 to 7 minutes until lightly browned and fragrant.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 90mg
- Sodium: 200mg
- Total Carbohydrates: 37g
- Protein: 5g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 2%
0%
Iron 6%
0%
Calcium 6%