Cherry Mini Pound Cakes
Indulge in the irresistible charm of Cherry Mini Pound Cakes, a delightful twist on a classic dessert bursting with summer flavor. These moist, buttery cakes are loaded with fresh, sweet cherries, creating a perfect balance of richness and fruity brightness in every bite. With a tender crumb and a golden-brown crust, these mini treats are baked to perfection in just 25 minutes, making them an easy yet sophisticated option for any occasion. The recipe uses simple pantry staples like all-purpose flour, butter, and vanilla extract, but it's the fresh cherries folded into the batter that truly elevate this dessert. Serve them as an elegant tea-time snack, or finish them with a dusting of powdered sugar for a show-stopping presentation. Compact yet decadent, these mini pound cakes are as stunning as they are delicious, perfect for summer picnics, brunches, or gifting!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cups Whole milk
- 1 cup Fresh cherries, pitted and halved
- 0.25 cups Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 6-cavity mini loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low, alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Fold the halved cherries gently into the batter using a spatula, ensuring they are evenly distributed.
Divide the batter equally among the 6 mini loaf cavities, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Allow the mini pound cakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Dust the cakes lightly with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 43.1 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 136 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
