Cherry Sour Cream Pound Cake

DSC02424

It was time to find a new recipe to nestle some ripe delicious seasonal cherries into and this recipe for Cherry Sour Cream Pound Cake does just that!

Of course, nestling those fresh cherries into Fresh Cherry Scones or Chocolate Cherry Muffins could also be a delicious idea. The goal however is to discover one or two new recipes each year for available seasonal fruit throughout the summer and fall months.

Fine textured, tender crumb and buttery golden crust, traits of a good pound cake but the addition of fresh cherries makes it even better by capturing the taste of summer.

I’m thinking Cherry Pound Cake topped with a scoop of homemade Vanilla Ice Cream…it just keeps getting better!

Cherry Sour Cream Pound Cake

1 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup softened butter

3 eggs

1 tablespoon vanilla extract

1/2 cup sour cream

3/4 cup pitted and quartered fresh cherries

  1. Pit and chop cherries, set aside.
  2. In a small bowl whisk together flour, baking soda and baking powder.
  3. In a large bowl cream together butter, sugar and vanilla until light and fluffy.
  4. Add in the eggs one at a time and beat for 3 minutes.
  5. Add sour cream and continue beating until it is well mixed in.
  6. Fold in the dry ingredients just until smooth then fold in the prepared cherries.
  7. Pour batter into an approximately 9×5 inch buttered loaf pan and bake in a preheated 350 degree F. oven for about an hour making sure to check if done with a wooden skewer in the center at 50 minutes. (It may take as long as 1 hour 20 minutes.} If surface of loaf is browning too much before loaf is baked tent with aluminum foil.
  8. Allow to cool in pan for 10 minutes then remove and place on a cooling rack to cool completely.
ch3

Wash, pit and quarter enough cherries to measure 3/4 cups.

ch1

Whisk together flour, baking soda and baking powder, set aside.

ch2

Cream together sugar, butter and vanilla until fluffy.

ch4

Add eggs one at a time and beat for 3 minutes.

 

ch6

Add sour cream and beat until well mixed.

ch8

Fold in dry ingredients.

ch9

Lightly flour chopped cherries shaking off excess.

ch10

Fold cherries into batter.

ch11

Pour batter into greased 9×5 inch loaf pan.

ch12

Bake in a preheated 350 degree F. oven until wooden skewer inserted in center of loaf comes out clean.

Notes, Tips and Suggestions

  • Took a chance and cut the sugar down to 1 1/4 cup and results were good. I’m aiming to cut it down to 1 cup the next time making this.  Wish me luck!
  • Although the recipe didn’t specify, dusting the cherries with a little flour helps prevent fruit from sinking to the bottom of the loaf.
  • I added about 1/2 teaspoon almond extract to the chopped cherries before flouring them which enhances the cherry taste.
  • Be patient, seems this loaf likes staying in the oven, make sure it’s cooked through before taking it out.  My loaf took 1 hour 25 minutes, I tented it with foil to prevent from getting too dark and also placed a sheet of foil on the rack under it for the same reason.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s