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.☺️
Pomegranate Cake Recipe
- 1 cup fresh pomegranate arils
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, at room temperature (plus additional for pan)
- 1 cup sugar
- 1 egg
- 1/2 cup buttermilk, (OR milk)
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoons sparkling sugar, for topping
- 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 vanilla. 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.
- 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.