Pomegranate Cake features is an easy and delicious recipe featuring a simple golden batter topped with juicy pomegranate arils and baked to sweet, tender perfection!
A few months back, I whipped up an effortless, delectable Pomegranate Cake for y'all. And then the holidays hit...and then the New Year passed...and now the photos of this pretty little cake have been sitting in a folder on my computer for far too long. So today is your lucky day, folks...Pomegranate Cake is new on the blog!
I realize that this news may not be quite as exciting for you as it is for me. But that's only because you haven't tried this cake yet! It's the farthest thing from fancy but it's deceptively delicious. And it's ridiculously quick and easy to throw together.
Fresh Pomegranate Cake
This is actually the same base recipe that I've previously shared topped with sweet summer peaches and cinnamon-kissed apples. But in case you missed those, I couldn't help but share it just one more time showcasing the jewel fruit of winter...gorgeous pomegranate arils!
The cake is sweet and moist with a tender vanilla crumb and a crisp golden top. And adding a crown of ruby red pomegranate arils not only adds beautiful color, but also sweet little pops of juicy goodness.
This is one of those desserts where simple, basic ingredients transform into something magical. It's a cake that's a hit every single time I make it...and I make it a lot. Aside from topping it with seasonal fruit, I even topped it with red sprinkles in the shape of a heart for Jesus' birthday cake this past Christmas! None of my kids seemed to mind one bit.?
If you plan on sticking to this recipe, however, you can either seed your own pomegranate or a buy a tub of arils in the produce section of most grocery stores. That's right...you can totally pay to have someone do the dirty work for you! But if you're up to seeding your own pom, my favorite (AKA, least messy) way is to do so under water.
How to Seed a Pomegranate
For the least messy experience, I prefer to seed a pomegranate underwater. Fill a large bowl with cool water and slice the pomegranate in half. Take one half of the pomegranate and, holding it underwater, break it into large pieces and pop out the seeds, allowing them to fall to the bottom of the bowl.
When you are done extracting all of the seeds and discarding the pomegranate peel, most of the pieces of membrane will be floating in the water as the seeds will have sunk. Pour as much water and membrane out of the bowl as possible, without losing any seeds. Pour the seeds and remaining water into a colander and pick out any remaining membrane. Repeat with the other half of the pomegranate. (And if this explanation didn't make sense, there are plenty of YouTube videos demonstrating this technique...it's much easier than it sounds!)
And that's it! Quicker than a flash, you can be on your way to a yummy, lovely, and pretty much effortless Pomegranate Cake! I think you'll agree that this recipe was worth the wait.☺️
More Fruity Cakes
Pomegranate Cake
Ingredients
- 1 cup fresh pomegranate arils
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, at room temperature (plus additional for pan)
- 1 cup sugar
- 1 egg
- ½ cup buttermilk, (OR milk)
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 1 tablespoons sparkling sugar, for topping
Instructions
- Place the pomegranate arils on a paper towel-lined plate to remove some of the moisture and set aside.
- Position rack in center of oven and preheat oven to 350°F. Generously butter a 9" deep-dish pie plate.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to blend the butter until creamy. Add the sugar and beat on medium-high speed for a couple of minutes until light and fluffy. Turn down the mixer and slowly blend in the egg, buttermilk, and extracts. With the mixer on low, gradually mix in the flour mixture until just combined.
- Scrape the batter into the prepared pie plate and smooth the top. Sprinkle the pomegranate arils on top of the batter, lightly pressing them down. Sprinkle with sparkling sugar.
- Bake for 10 minutes at 350°F. Then reduce the oven temperature to 325°F and continue baking for 50 to 60 minutes, or until cake tests done with a toothpick inserted into the center of the cake.
- Place the pie plate on a rack and allow to cool. Slice into wedges and serve with fresh whipped cream or vanilla ice cream or perfectly plain.
Tim
Thanks so much for this recipe. I like the fact that you can go in different directions with it. Out of personal preference, I usually cut the sugar by about a third in dessert recipes; but other than that, followed the recipe pretty closely. I thought I'd messed it up by using a cake dish that was too big; but reducing the cooking time a bit solved the issue. The almond extract really adds a nice flavor. Thanks again.
KKD
I'm excited to use more of my pomegranates! 2 questions - Can these be made into muffins? And can this recipe be frozen?
Thanks so much
Samantha Skaggs
Hi! I imagine this recipe would work as muffins, but you will just have to watch the baking time. And yes, it can be frozen, although the pomegranates may be a bit mushy upon thawing. Hope that helps!
alex
Prepared it yesterday, it's way too sweet. You only post super positive comments and throw negative ones and that's sooo UNFAIR.
Samantha Skaggs
Hi Alex. I'm sorry you found this cake too sweet. This cake has only received positive comments and questions thus far, but you are certainly entitled to your negative opinion. All comments are moderated to make sure that hateful comments and curse words don't get through, but you can find plenty of negative comments on my recipes. The fact that the positive comments outweigh them does not mean that I discard the negative comments...yours is simply the first negative comment that this particular recipe has received. I usually try to help troubleshoot the negative comments, but your issue sounds like it's just a matter of personal taste (as my family and other commenters don't find this cake to be overly sweet at all). Hope that helps! 🙂
Julie
This cake is so good, smelled delicious baking. The almond flavor to the cake is awesome. Was still warm but had to cut into it and was even good warm. Will make again.
Lisa
I'm not much of a baker but excited to try this to surprise my daughter for her birthday dinner. When do I put the "sparkling sugar" on the top of the cake? Probably a silly question, but I've never used it since I rarely bake! :>)
Samantha Skaggs
I'm so sorry about that missing instruction, Lisa...sprinkle the sparkling sugar after you scatter the pomegranate arils over the batter. I just fixed the recipe...thank you for letting me know about my error. And happy birthday to your daughter! 🙂
Shannon
What is sparkling sugar?
Samantha Skaggs
It's basically just really big crystals of sugar, typically sold in the same section as the sprinkles. Here's an example: https://amzn.to/3SFh5xD Hope that helps! 🙂
Iris
I was little worried about the long baking time but it worked out perfectly. I used more pomegranate and put half in the middle and half on top. So delicious and easy to make. Definitely can see myself reusing the batter for other fruit cakes too. Thank you! Xxx
Angie
Sorry , I forgot to mention I made this cake with gluten free flour and also used Swerve for the sugar.. Did I mention this is the best cake ever.. just made another one to take to a pot luck, perfect dessert…
Cindy
I’d love more information on what type of gluten free flour you used and how much. I would like to make this recipe for my book club, but one member has celiac.
Jessica Watkins
Made this last weekend and it was a resounding success. I would agree witha fellow commenter that including the pomegranates in the cake would be a lovely addition. Cakes comes out tasting like pound cake. Delicious and 10/10 would make again.
Nimita
When do you add the almond extract?
Samantha Skaggs
At the same time as the vanilla extract. 🙂
Sue
Add extracts as per instruction #3, second last sentence. 🙂
Taz
Thanks for this recipe. We enjoyed it. My only regret is that I didn’t put more pomegranate. I think it could have been inside the cake, top to bottom not only on the surface. I'd suggest a bit more than 1 cup pomegranate.
Liz
YUM!! I love anything with pomegranate but I'd never seen it in a cake before! such a gorgeous recipe!
Angie
Turned out awesome, used 2 c arils and mixed them into batter.. also sprinkled some on top .. Topped it off with turbinado sugar.. Best cake ever 😋
Tisha
I love pomegranate!! I never thought about putting it in a cake!! This looks amazing, can't wait to try it!
Samantha at Five Heart Home
Thanks, Tisha! This is definitely a new and yummy way to enjoy pomegranate. 😉