Cherry Almond Poundcake with Almond Cream Cheese Frosting

Hey Everyone!  Happy end of the week!!  How has your week been so far?  It’s been a very busy one here, but at least the sun is shining!  Swimming is one of my favorite things to do in the world, so the upside of constant 95 degree days is spending time doing laps in order to keep my mind and body from falling apart 🙂   As much as I miss living in the northeast, and the change of seasons, I also try to be grateful for being able to swim and enjoy the sunshine almost 9 months out of the year here in Florida!

Because I am loving Nielsen Massey’s new organic extracts so much, I just had to create another recipe highlighting the amazing almond flavor.  I seriously thought about putting a dab on my wrist after I opened the bottle, it smells so heavenly 🙂  And, as you all know, cream cheese is one of my best friends, so I created this cream cheese pound cake loaf and added some cherry jam to the batter and swirled it throughout.  The almond extract really complements the cherry flavor and the other way around.  It’s the perfect flavor combination.  Slathering a luscious almond scented cream cheese glaze on top was the perfect way to send this cake into another dimension of deliciousness 🙂  Full disclosure…the cake did sink a bit in the middle, but as my husband said, “nothing could take away from how yummy this cake tastes.” 🙂  Just be sure not to over bake it, as it will get really dry.  I hope you love it as much as I did 🙂

The star of this recipe is Nielsen Massey’s organic almond extract!

Cream cheese makes this batter so rich, thick and delicious.

Adding sweet cherry preserves to some of  the batter gives it a sweet and luscious filling.

Line your loaf pan with parchment paper and layer half the batter on the bottom of the pan.

Spread the cherry jam layer on top of the batter.

Add the last layer of the batter on top.

Swirl with a toothpick to combine the layers for a pretty design inside the cake.

Be careful not to over bake the cake.  (My first attempt at this loaf lead to a bit of sinking in the middle) 🙂

While the cake is cooling, make the cream cheese glaze.

Glaze the cooled cake.

Cool and slice!

So pretty it looks like it’s smiling back at you:)

Cherry Almond Poundcake with Almond Cream Cheese Frosting

Makes: 1 loaf Prep time: 20 minutes Bake time: 50 to 55 minutes


1 cup unsalted butter at room temperature

4 ounces of room temperature cream cheese

1 and 1/2 cups granulated sugar

1/2 teaspoon almond extract, ( I use Nielsen Massey’s organic almond extract)

1 teaspoon best quality vanilla extract, ( I use Nielsen Massey)

2 eggs

1/3 cup cherry preserves

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt


4 ounces softened cream cheese

3 cups confectioners sugar

2 tablespoons half and half

1/4 teaspoon almond extract

pinch salt


Preheat your oven to 325 degrees.  Line a 9″x5″ inch loaf pan with parchment paper.

In the bowl of your mixer, beat together the butter, cream cheese and granulated sugar until light and fluffy.  Add the almond and vanilla extracts and eggs, one at a time.  Scrape down the bowl as needed.  Add in the baking powder and salt.  Slowly add in the flour and mix only until the flour is incorporated.  Remove 1 cup of the batter and combine it with the 1/3 cup of cherry preserves.

Spread half of the batter in the bottom of your prepared loaf pan.  Spread the cherry jam mixture over that layer.  Add the last layer of batter over the top of the cherry jam.  Swirl the top through the middle layer with a toothpick.

Place the pan on top of a baking sheet and bake for 30 minutes.  Rotate the pan and bake for another 20 to 25 minutes.  Be careful not to over bake the loaf.  The cake may sink a bit, but I promise it doesn’t affect the taste at all 🙂

Remove the pan from the oven and cool for 10 minutes.  Remove the cake from the pan and cool on a wire rack for 20 minutes.  I put the loaf in the fridge for about 10 minutes at this point to make sure it is cool enough to glaze.

To make the glaze:

In your stand mixer with a whisk attachment, combine the cream cheese and almond extract.  Slowly add in the confectioners sugar and pinch of salt.  Add in the half and half.  Whisk until the glaze is smooth and creamy.  Pour over your cooled cake and let it run down the sides.  Let the glaze harden before wrapping it up. This cake should stay in the fridge for up to a few days.  Freezes nicely if wrapped in wax paper and foil.

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