Italian Cherry Pound Cake
A sweet and moist dessert that combines the rich flavors of butter and sugar with tart fresh cherries, creating a stunning treat perfect for any occasion.
Servings: 10 pieces
Calories: 350kcal
Ingredients
Cake Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 cup sour cream
- 3 large eggs
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 3/4 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 cups fresh cherries, pitted Coated in flour to prevent sinking
- Powdered sugar (for dusting)
- Amarena cherries (for topping, if desired)
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C). Butter a 9x5 inch loaf pan and line it with parchment paper.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes.
- Add the sour cream to the mixture and mix until well combined.
- Incorporate the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla and almond extracts.
Baking
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Coat 1 2/3 cups of the pitted cherries in a little flour.
- Layer 1/3 of the batter into your prepared pan, followed by half of the floured cherries, then another 1/3 of batter, remaining cherries, and finish with the last layer of batter.
- Bake for 65 to 80 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 30 minutes before removing and dusting with powdered sugar.
Notes
Serve with whipped cream or a scoop of vanilla ice cream. This cake pairs beautifully with coffee or tea. Fresh cherries work best, but frozen can be used if thawed and drained.