Cherry Almond Pound Cake

It’s officially cherry season in California, and this delectable pound cake is the perfect way to celebrate. These tender gems are enveloped in buttery pound cake, and we’ve turned the flavor up a notch with cherries’ favorite pairing – almond! Slice it up and top it with vanilla ice cream for an easy dessert that’s a guaranteed barbecue hit.

  • Serves: 1 Loaf Cake
  • Prep Time: 20-25 minutes
  • Cook Time: 40-50 minutes


  • 1 lb. Organic California Cherries, washed & pitted/stems removed
  • 2 tbsp. All-Purpose Flour
  • 2 c. Cake Flour
  • 2 1/2 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1/2 tsp. Ground Cinnamon
  • 1 c. Granulated Sugar
  • 1/2 c. Unsalted Butter, softened
  • 3/4 c. Whole Milk
  • 3 Large Eggs + 2 Egg Yolks
  • 1 tsp. Almond Extract
  • 1/4 tsp. Vanilla Extract
  • Powdered Sugar (for dusting)


  1. Preheat the oven to 350 degrees, and line a 1 pound loaf pan with parchment paper, leaving about 1 inch of paper hanging over sides. In a mixing bowl, sift together the cake flour, baking powder, salt, and cinnamon. In a separate bowl, cream together butter and sugar until fluffy. Add eggs, almond extract, and vanilla extract and continue creaming until combined, then stir in milk.

  2. Gradually whisk dry ingredients to wet until completely combined, taking care not to overbeat. Slice prepared cherries in half and place in a small bowl; sprinkle with AP flour, and toss to coat. Fold floured cherries into cake batter until evenly distributed, then transfer batter to prepared loaf pan. Spread into an even layer, then bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean.

  3. Lift finished pound cake out of tin using parchment, and cool on a wire rack. When cake is warm but not hot, dust top evenly with powdered sugar. Cool cake completely before serving.

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