Best 5 Almond Cream Cheese Pound Cake Recipes

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Indulge in the decadent delight of almond cream cheese pound cake, a classic dessert elevated with the richness of almond and cream cheese. This delectable treat combines the moist, tender crumb of a pound cake with the smooth, tangy filling of a cheesecake, resulting in a symphony of flavors and textures that will tantalize your taste buds. With its elegant presentation and unforgettable taste, this pound cake is perfect for special occasions or as a delightful everyday indulgence. Discover the secrets to creating this masterpiece with our comprehensive recipe, featuring step-by-step instructions, helpful tips, and variations to suit your preferences. Additionally, explore our collection of other pound cake recipes, each offering a unique twist on this timeless classic. From the classic vanilla pound cake to the indulgent chocolate pound cake and the refreshing lemon pound cake, you'll find a recipe to satisfy every craving.

Check out the recipes below so you can choose the best recipe for yourself!

CHERRY-ALMOND CREAM CHEESE POUND CAKE



Cherry-Almond Cream Cheese Pound Cake image

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

1/4 cup dried cherries, coarsely chopped
2 tablespoons kirsch or 2 tablespoons hot water
3 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened
8 ounces cream cheese, softened
2 cups sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
powdered sugar, for dusting

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



Almond Cream Cheese Pound Cake image

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

1 (18 ounce) box butter recipe cake mix
1 (8 ounce) package cream cheese, at room temp
4 eggs
1/2 cup sugar
1/2 cup water
1/2 cup vegetable oil
1 teaspoon almond extract
1 teaspoon pure vanilla extract

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



Almond Butter Glazed Cream Cheese Pound Cake image

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

3 stick butter, room temperature
8 oz pkg. cream cheese, softened
6 large eggs, room temperature
3 c sugar
3 c all-purpose flour
2 tsp almond extract
1 1/2 Tbsp almond liqueur (amaretto)
1 c almonds, sliced
ALMOND GLAZE
1 stick butter
1/4 c almond liqueur
1 c sugar
1/4 c water

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.

CREAM CHEESE ALMOND POUND CAKE



Cream Cheese Almond Pound Cake image

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

1 1/2 cups butter, softened (no substitutes)
1 (8 ounce) package cream cheese, soft
3 1/4 cups sugar
3 cups flour, sifted
1/4 teaspoon salt
1/4 teaspoon baking powder
6 eggs
2 teaspoons almond extract
3/4 cup ground almonds, divided

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).

ALMOND CREAM CHEESE POUND CAKE



Almond Cream Cheese Pound Cake image

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

2 large eggs, room temperature
2/3 c sugar
1/3 c brown sugar, firmly packed
1 stick butter softened
4 oz cream cheese
1 c self rising flour
1/4 c almond flour
2 tsp vanilla extract
2 oz heavy whipping cream room temperature
1/2 stick butter softened
1/3 c sugar
1/3 c brown sugar, firmly packed
1 Tbsp water
1/2 Tbsp vanilla extract

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.

Tips:

  • Use room temperature ingredients for a smooth and even batter.
  • Cream the butter and sugar together until light and fluffy for a rich and velvety texture.
  • Add the eggs one at a time, beating well after each addition to prevent curdling.
  • Stir in the dry ingredients gradually to avoid overmixing the batter.
  • Bake the cake in a preheated oven to ensure even cooking.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.

Conclusion:

With its moist and flavorful almond cream cheese filling, this pound cake is a delightful treat for any occasion. Perfect for birthdays, holidays, or simply as a sweet treat, this cake is sure to be a hit with everyone who tries it.

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