Cherry Almond Pound Cake Baked Until the Center Springs Back

For Cherry Almond Pound Cake Baked Until the Center Springs Back, the counter starts with Butter, Sugar, and Eggs. Portion it for 12 people.

Count on 20 minutes of prep, 1 hour of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Cake

• 1 cup Butter
• 2 ¼ cups Sugar
• 4 Eggs
• 1 ½ teaspoons Almond Extract
• ⅔ cup Sour Cream
• 2 ½ tablespoons Brandy
• ¾ teaspoon Kosher salt
• ¼ teaspoon Baking soda
• 2 ¼ cups All Purpose Flour
• 1 ¾ cups Almond Flour

For the Glaze

• 1 cup Confectioners Sugar
• ¼ cup Cherry Jam strained (or my Cherry Preserves!)
• 3 tablespoons Brandy approximate

How the cooking goes

1. Warm the oven to 325°F convection.
2. Prep your Pan: you sprayed the pan with cooking spray and then floured it. Tap the flour around until every inch is covered. Tap out the extra flour onto a piece of parchment on the counter. You should be left with a perfectly floured pan.
3. Whisk together flour, almond flour, salt and baking soda. Keep it to one side.
4. Whisk together the sour cream and brandy.
5. In the bowl of a electric mixer fitted with the paddle attachment, beat butter and sugar just until a thick paste forms. Beat in the eggs one at a time, scraping down the sides of the bowl after every two eggs or so. Add the almond extract with the last egg.
6. Switch the mixer to low and then alternately add the flour and sour cream mixture. You don’t wait until all the flour has incorporated until you add the next batch. You just keep adding with two hands. Pro-style. You do stop the mixer to add the last of the sour cream mixture because it helps to scrape it all out with a flexible spatula.
7. You should have a silky, smooth batter.
8. Tip into prepared pan and smooth the top.
9. Oven-bake in preheated oven until a cake tester comes out with a few clinging crumbs. This will take about 60-85 minutes depending on your oven. Mine baked for 70 minutes. If you overbake it will be dry. Even that much butter, sugar and sour cream can’t over compensate for overbaking. Just sayin’.
10. Allow her COOL 20 minutes and then loosen the edges with a paring knife and then turn it out onto a rack. Allow to cool until it is no longer warm.
11. Dust with powdered sugar, drowned in glaze or just slice it right up!

To Make the Glaze

1. Beat the jam and brandy into the confectioner’s sugar until it flows freely from the whisk. Add more brandy to thin it out or, if you get a little heavy handed with the booze {oops!}, then just add more sugar until the perfect consistency is achieved.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cakes, open Maple Bundt Cake Baked Until the Center Springs Back and Pumpkin Bundt Cake with a Soft Crumb.