Best Almond Cream Cheese Pound Cake Recipes
CHERRY-ALMOND CREAM CHEESE POUND CAKE
Make and share this Cherry-Almond Cream Cheese Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h5m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 418.2, Fat 20.8, SaturatedFat 12.5, Cholesterol 128.2, Sodium 241.9, Carbohydrate 52.2, Fiber 0.5, Sugar 28.9, Protein 6
ALMOND CREAM CHEESE POUND CAKE
This cake comes from one of my favorite cookbooks, *The Cake Mix Doctor*. It is a keeper of a cake recipe
Provided by Richard-NYC
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Bring cream cheese to room temperature. (This will keep the batter from becoming lumpy.).
- Place all ingredients in large mixing bowl.
- Mix with electric mixer on low for one minute until all combined.
- Mix at medium for two minutes.
- Batter should look uniform and thick.
- Bake in a greased and floured 10 inch tube pan at 350°F for about 45 minutes or until cake springs back when touched.
- Serve alone or with berries and sweetened whipped cream.
- The cake is rich on its own.
ALMOND BUTTER GLAZED CREAM CHEESE POUND CAKE
This great tasting cake is a variation from my standard Cream Cheese Pound Cake recipe. I love the recipe because you can change just a few ingredients to create a totally different recipe. My friends and family loves this recipe. The almond extract and almond liqueur adds just the right flavor.
Provided by Rose Mary Mogan
Categories Cakes
Time 1h55m
Number Of Ingredients 13
Steps:
- 1. PREHEAT OVEN TO 325 DEGREES F. Spray 12 cup bundt pan liberally with non stick cooking spray. Then sprinkle SLICED almonds on bottom of pan and set aside.
- 2. In a large mixing bowl cream together the cream cheese and butter until light and fluffy.About 3 to 4 minutes. Gradually add sugar and beat well after each addition.
- 3. Add eggs one at a time, until well blended. Then add the almond extract and almond liqueur. Blend well.
- 4. Gradually add the flour a little at a time, beating well after each addition. Then pour batter into prepared bundt pan. Bake at 325 degrees for 90 minutes or until toothpick inserted into center of cake comes out clean. Leave in pan to cool.
- 5. FOR THE GLAZE:Mix all glaze ingredients in a medium sauce pan, and stir until butter melts and sugar dissolves. Heat until mixture becomes syrupy, for about 3-5 minutes.
- 6. Poke holes in cake with skewer or large tined fork. GRADUALLY pour about half of glaze over cake and allow it to soak in a little at a time. Then invert cake onto serving platter, poke holes in this side, and gradually pour the remaining glaze over top of cake.
- 7. NOTE: This glaze was created from my Rum Butter glaze recipe, I just substituted Almond Liqueur for the Rum and kept the other ingredients the same.
ALMOND-CREAM CHEESE POUND CAKE FROM SCRATCH
Cream cheese is the secret to this lovely cake's moist, creamy texture. It cuts beautifully, even into very thin slices. Serve it with fresh strawberries, raspberries or other seasonal fruit. From Cooking Club of America.
Provided by Pinay0618
Categories Dessert
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325°F Spray fixed-bottom 9 1/2- or 10-inch tube pan with cooking spray. Line bottom with parchment paper; spray paper.
- Whisk flour, baking powder and salt in medium bowl. Beat butter and cream cheese in large bowl at medium speed until combined. Beat in sugar 3 minutes or until light and fluffy. Beat in eggs in 3 parts, beating well after each addition. At low speed, beat in almond extract and vanilla until blended. Slowly beat in flour mixture just until incorporated. Spoon batter into pan; sprinkle with almonds, pressing gently into batter.
- Bake 1 hour 15 minutes to 1 hour 20 minutes or until wooden skewer inserted in center comes out clean. Cool on wire rack 20 minutes. Run small knife around edges and tube; invert cake onto wire rack. Remove parchment paper; turn almond-side up. Cool completely. (Cake can be made 3 days ahead.) Store at room temperature.
Nutrition Facts : Calories 512.5, Fat 27.2, SaturatedFat 15, Cholesterol 167.1, Sodium 139.1, Carbohydrate 59.8, Fiber 1.4, Sugar 35, Protein 8.5
CREAM CHEESE ALMOND POUND CAKE
This cake is so buttery delicious! Add in some dried cranberries or dried cherries for the holidays!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h35m
Yield 1 CAKE
Number Of Ingredients 9
Steps:
- Set oven to 325°F (set oven rack to second-lowest position).
- Generously grease a tube or bundt pan with softened shortening.
- Coat/sprinkle the insides of the pan with about 1/4 -1/3 cup ground almonds.
- In a medium bowl, cream the butter and cream cheese until fluffy.
- Add in the sugar and beat for about 3-4 minutes.
- Add in the eggs and extract, beat until well combined.
- In another bowl, sift together flour, salt and baking powder.
- Add the flour mixture to the creamed mixture and beat well.
- Add in about 1/2 cup ground almonds and mix well to combine.
- Carefully spoon the batter into pan on top of the almonds.
- Bake for about 1 hour and 15 minutes (careful not to over bake).
CREAM CHEESE POUND CAKE WITH VANILLA ALMOND GLAZE - LION'S BREAD
The Best Cream Cheese Pound Cake with Vanilla Almond Glaze - How to make Cream Cheese Pound Cake with Vanilla Almond Glaze
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- HowToSection The cake: Array
- HowToSection The glaze: Array
ALMOND CREAM CHEESE POUND CAKE
This recipe makes a delicious moist pound cake with a hint of Almond and cream cheese with a nice glazed topping. Perfect with a cup of coffee or fruit.
Provided by Debbie Bankston
Categories Cakes
Time 1h5m
Number Of Ingredients 14
Steps:
- 1. Grease and flour 2 small or 1 large loaf pan. Measure self rising flour and almond flour, mix and set aside. Preheat oven to 325%
- 2. In a large mixing bowl using an electric hand mixer, beat the butter and cream cheese well, add both sugars, beat well until fluffy, about 3 minutes. Add eggs one at a time beating well after each, scrape sides as needed.
- 3. Add the flour mixture and room temperature heavy whipping cream alternately, ending with flour. Scrape down sides as needed. Add vanilla extract and mix in well.
- 4. Pour into prepared pans, tap gently on counter top. I place my loaf pans onto a small baking pan then place into preheated oven.
- 5. Bake for approximately 50 minutes and check with a cake tester,tester should come out clean. I checked mine at 45 and them removed at 50 minutes.
- 6. Prepare the glaze just before done time by putting 1/2 stick butter, both 1/3 cups of sugars and 1 Tablespoon water over medium heat and bring to boil stirring constantly to melt sugar and butter until smooth. Remove from heat and add vanilla extract, stir well. Set aside.
- 7. Once cakes are removed from oven, gently poke small holes into cakes, gently spread approximately 3 Tablespoons of glaze over each loaf, let sit in pan about 15 minutes. Carefully remove from pans, place onto cake plate and add remaining glaze (reheat if needed)
- 8. Note: if you don't care for the grittiness of brown sugar glaze you can use just granulated sugar 2/3 cup to make a glaze.
ALMOND CREAM CHEESE POUND CAKE
An easy to make, delicious pound cake that will have people begging for more.
Provided by Anita Hoffman
Categories Cakes
Time 55m
Number Of Ingredients 8
Steps:
- 1. Place all ingredients in large mixing bowl. Mix with electric mixer on low for 1 minute, then mix at medium for 2 minutes.
- 2. Bake in a greased and floured 10 inch tube pan at 350 degrees for 45 minutes.
- 3. Serve alone or with berries and whipped cream.
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History of Pound Cake
Pound cake is a traditional English cake that dates back to the 1700s. It was originally made with a pound each of butter, sugar, eggs, and flour. The dense texture and rich flavor of the pound cake made it a popular dessert in England and eventually made its way to the United States. The recipe has since evolved to include different flavors and ingredients such as almond cream cheese.What is almond cream cheese?
Almond cream cheese is a spreadable cream cheese that is infused with the flavor of almond. It is a versatile ingredient that can be used in a variety of recipes. The almond flavor adds a rich and nutty taste to the cream cheese, making it perfect for use in desserts such as pound cake.Why almond cream cheese pound cake?
Almond cream cheese pound cake is a dessert that combines the best of both worlds. The cream cheese adds a richness and tanginess to the cake, while the almond flavor adds a nutty sweetness that complements the dense texture of the pound cake. The recipe is easy to make and can be modified to suit individual tastes.Ingredients for almond cream cheese pound cake
- 2 sticks unsalted butter, at room temperature
- 1 package almond cream cheese, at room temperature
- 2 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/2 cup milk, at room temperature
Instructions
- Preheat your oven to 350°F. Grease a 10-inch tube pan and set aside.
- In a large mixing bowl, beat the butter and almond cream cheese with an electric mixer on medium speed until creamy and smooth.
- Add the sugar and beat for 3-4 minutes until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
- Stir in the almond and vanilla extracts.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Conclusion
If you're looking for a delicious and easy dessert to make, look no further than almond cream cheese pound cake. This dessert combines the richness of cream cheese with the nutty sweetness of almond to create a moist and flavorful cake that everyone will love. So go ahead and give it a try, your taste buds will thank you!Almond cream cheese pound cake is a delightful and decadent dessert that is perfect for any occasion. The combination of almond and cream cheese creates a rich and flavorful cake that is sure to satisfy any sweet tooth. However, when making this cake, it can be easy to make mistakes that can compromise the texture and taste. In this article, we provide some valuable tips that will help you make the perfect almond cream cheese pound cake.
Tip 1: Use room temperature ingredients
One of the key ingredients in almond cream cheese pound cake is cream cheese. When making any cake that includes cream cheese, it is essential to ensure that the cream cheese is at room temperature. This ensures that the cream cheese will mix properly with the other ingredients and that it will not create lumps in the batter. Similarly, make sure that the butter and eggs are also at room temperature before you start mixing.
Tip 2: Use the right amount of flour
Flour is an essential ingredient in any cake, and it is particularly important in a pound cake. However, using too much flour can result in a dry and dense cake. Therefore, it is essential to use the right amount of flour. Most almond cream cheese pound cake recipes call for around 2 cups of flour. However, the exact measurement can vary depending on the recipe. To ensure that you use the right amount of flour, use a kitchen scale instead of measuring cups. This will give you a more accurate measurement and result in a better-textured cake.
Tip 3: Don't overmix the batter
When making any cake, the mixing process is crucial. Overmixing the batter can result in a tough and chewy cake. When making almond cream cheese pound cake, it is essential not to overmix the batter. Mix the batter until all the ingredients are just combined. After adding the flour, mix the batter until the flour is just incorporated. Overmixing will result in a cake with a tough crumb and flat top.
Tip 4: Use the right baking pan
The baking pan you use can impact the texture and appearance of your almond cream cheese pound cake. A bundt pan is a popular choice for this type of cake as it creates a beautiful shape and ensures that the cake cooks evenly. However, if you don't have a bundt pan, you can use a regular loaf pan or a cake pan. Make sure to line the bottom of the pan with parchment paper to prevent the cake from sticking.
Tip 5: Preheat your oven
It is essential to preheat your oven before baking your almond cream cheese pound cake. This ensures that the cake bakes evenly and thoroughly. Preheat your oven to 350°F (180°C) and allow it to reach this temperature before you start baking. If the oven is not hot enough, the cake will not rise, and the texture will be dense.
Tip 6: Check the cake for doneness
It is important to check the cake for doneness before taking it out of the oven. Insert a toothpick or a cake tester into the center of the cake. If it comes out clean, the cake is done. If the toothpick comes out with batter or crumbs, continue baking the cake for a few more minutes. Be careful not to overbake the cake, as this will result in a dry and crumbly texture.
Tip 7: Let the cake cool before cutting
After baking, let the cake cool in the pan for 10 minutes before removing it from the pan. Then, let the cake cool completely on a wire rack before slicing. Cutting the cake while it is still warm can result in a sticky and crumbly texture. It is best to let the cake cool completely to allow the flavors to meld, resulting in a more delicious and flavorful cake.
Conclusion
Almond cream cheese pound cake is a delicious and indulgent dessert that is perfect for any occasion. However, making a perfect almond cream cheese pound cake can be tricky. By following these valuable tips, you can ensure that your almond cream cheese pound cake is a success. Use room temperature ingredients, use the right amount of flour, don't overmix the batter, use the right baking pan, preheat your oven, check the cake for doneness, and let the cake cool before cutting. With these tips, you will be able to make the perfect almond cream cheese pound cake every time.